You are going to love this cake – not only is it moist and delicious, but it’s wheat free, dairy free, egg free, nut free, vegan and it contains four whole apples! You could even eat it for breakfast. It takes next to no time to whip up the batter as the thermo cooker swiftly takes care of grating all those apples and there’s no separating eggs, sifting flour or creaming butter – my kind of baking.
This recipe is straight from my latest cookbook ‘Thermo Cooker Fresh Favourites’.
Serves 12
+ dairy free
+ vegetarian
+ vegan
+ egg free
+ soy free (option)
Ingredients
20g flaxseeds
75g water
4 apples, quartered and cored (about 650g, see note)
150g raw sugar
100g golden syrup
200g almond milk, soy milk or macadamia milk
150g macadamia oil, coconut oil or light olive oil, plus extra for greasing
300g spelt flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon mixed spice
1/4 teaspoon fine salt
Method
- Preheat oven to 175°C. Grease and line a 24cm springform pan with baking paper.
- Place flaxseeds in TC bowl, mill for 10 seconds, speed 9. Transfer to a small bowl along with water, set aside.
- Without cleaning TC bowl, add apples, chop for 10 seconds, speed 4.
- Add sugar, golden syrup, milk, oil, flour, bicarbonate of soda, baking powder, mixed spice, salt and flaxseed mixture, mix for 10 seconds, reverse speed 3. Scrape down sides.
- Mix for a further 4 seconds, reverse speed 3. Transfer mixture to prepared pan and bake for 1 hour, or until a skewer inserted comes out clean.
Allow to cool before removing from pan. Once cool, liberally ice with friendly frosting.
Note: You can use any apples you like for this cake, but I like to go with a mix of sweet and sour apples such as Pink Ladies or Royal Galas and Granny Smiths. While spelt flour has a much lower gluten content than standard wheat flour, it still does contain a small amount of gluten, so may be a problem for some people.
