This healthy gluten-free cake is full of dietary fibre and nutritional goodness. Apples are an excellent source of fibre that can lower high cholesterol and help promote cardiovascular health. Apples are also rich in important phytonutrients and protective antioxidants. If you’re using organic apples keep the skins on for an extra boost in fibre. Apple peels are also an excellent source of quercetin, which is a nutrient that has impressive antioxidant and anti-inflammatory properties.
Serves: 6–8
GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups blanched almond meal
- 2 heap tsp gluten-free baking powder
- 1 tsp ground cinnamon
- ¼ cup raw honey or 100 per cent maple syrup
- ¼ cup cold-pressed extra-virgin olive oil or coconut oil
- 1 tsp vanilla bean paste or extract
- 2 eggs
- 2 medium apples, finely diced
- Icing:
- 225g cream cheese
- 1 tsp vanilla bean paste or extract
- 3 heap tbsp raw honey
- Heaped ¼ tsp ground cinnamon
- Pinch ground ginger
- Pinch ground cardamom
Method
- Preheat the oven to 160°C and grease and line 15cm cake tin with baking paper.
- Combine almond meal, baking powder and cinnamon together in large bowl.
- In smaller bowl whisk honey, olive oil, vanilla and eggs together, then pour into dry ingredients and combine.
- Fold in diced apple.
- Pour mixture into cake tin and place in oven for around 50 mins, or until skewer inserted in centre out clean. Cover with foil if cake starts to look too brown.
- Allow cake to cool completely before icing.
- To make icing, blend all ingredients together until well combined. Add more ground cinnamon, ginger and cardamom to taste.
- Spread icing over cake and then decorate with desired toppings such as roughly chopped nuts, spices, flaked coconut or flowers.
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