Today was a beautiful chilly day, where sitting outside begins to feel like a camping trip, and where you want to turn on your electric blanket before the sun goes down because you’ll likely go to bed at 7pm to read and hide. My little sister was around, and we made this cake together. I say it’s a cake, but it really is a mix between an apple pie and a cake. It’s an evenly distributed pastry-to-cake ratio and much tastier and healthier!
This recipe is fantastic, because it uses almost no sugar and the apples become so juicy and soft, while the cake itself becomes crispy and yum. It’s best enjoyed straight out of the oven. Recipe from sugarandcinnamon.com
2 TB chia seed + 4 TB boiling water
600g green apples (about 3)
½ cup mylk
¼ cup liquid sweetener
¼ cup coconut oil, melted
1 ½ tsp mixed spice
1 cup self raising flour*
*You could use any flour as this cake does not rise – so totally make it gluten free. I imagine oat flour would be awesome for breakfast…I may try this! Oooh or with pears…
Chop up your apples into chunks. I got the child to do this, and she kept them pretty large
Place the apple in a bowl. Coat with spice, sweetener and mylk, as well as the chia jelly. Add in the oil and then the flour goes in last. One bowl! I also added a little salt.
Pour it all into a 20cm cake tin, and bake for 35-45 minutes (it will depend on your tin size!)
Allow to cool in the tray for 10 minutes, before inverting onto a serving plate. It may fall apart ever so slightly, but it makes it easier to serve!
I served mine with ginger syrup, which was also the sweetener I used. Yum!
I also made the version using oat flour, as I said above! Here: