This is the perfect winter cake to whip up for any occasion. It’s my dad’s birthday today and I knew he’d be keen on this spicy, fruity little number. It doesn’t have icing because it tastes amazing served with custard or vegan ice cream but you could easily make some kind of glaze for it. The texture is very dense but super moist so it’s bitchin’ served warm.
- 3 cups unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 granny smith apples, plus some extra for decoration
- 2 cups gluten free plain flour
- 1 cup almond meal
- 1/3 cup ground flax seeds
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon mixed spice
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon extract
- 1/3 cup agave syrup
- 1/4 cup coconut oil, melted
- 1/2 cup walnuts
- 1/2 cup sultanas
- Icing sugar to serve
- Preheat oven to 180°C and grease a springform cake tin.
- Whisk together the almond milk and apple cider vinegar, set aside.
- Rinse and dice the apple into tiny cubes.
- In a large bowl, combine the flour, almond meal, flax seeds, baking soda, baking powder and mixed spice.
- Add the apple and almond milk mixture before adding the extracts, agave and coconut oil.
- Combine well before folding in the walnuts and sultanas.
- Pour the mixture into a the greased baking tin, decorate the top of the cake with the leftover apple slices.
- Bake for 40 minutes or until a skewer comes out clean.
- Allow to cool completely before dusting with icing sugar. You can reheat at this point and serve with custard or your favourite dairy free ice cream.