Mmm, cake – so much delicious! Spices combine with fresh apple to make your taste buds sing. A bit of whipped cream or yoghurt on the side makes a perfect afternoon tea treat!
Makes: a medium sized cake
Time: About and hour and a half all up (1 hr hands off)
Ingredients – The Cake: 3 chopped apples (I left skin on), 100 grams butter, softened (or coconut oil for dairy free), 2 eggs, 1 cup of milk of choice (I used almond), 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground ginger, 1 tablespoon of chia seeds, 1 cup of buckwheat flour, 1 cup of brown rice flour, 1 capful of apple cider vinegar, 2 teaspoons of baking powder, 1 cup of walnuts, 1/2 a cup of dextrose (pure glucose), OR your favourite sweetener to taste, 1/2 cup of shredded coconut.
Steps – The Cake: Combine all ingredients in a food processor, apart from the walnuts and apple. Stir in the apple and walnuts. Pour mixture into a baking paper lined cake tin. Top with grated apple, then with crumble (a combo of 1/2 cup shredded coconut, 1/2 cup oats or almond meal/quinoa flakes if GF, 1 tablespoon of coconut flour, 1/2 cup walnuts and a tablespoon of melted butter). Bake on about 180 degrees celsius for about an hour or until a toothpick comes our clean when inserted. Let the cake cool.
NEXT, top with coconutty butterscotch drizzle: stir a small can of good quality coconut cream (highly recommend Ayam full fat), some butter (coconut oil if DF), and a tablespoon or so of rice malt syrup in a saucepan on a medium heat for a good 10 mins or until it starts to brown a little. Drizzle very generously over top of the Spiced Apple and Walnut Crumble Cake.
Serve with whipped cream, greek yoghurt or coconut yoghurt. Goes down extremely well with a cup of tea. Enjoy ~