Autumn time, apple time! And how I love to combine apples with cinnamon, what an amazing flavour! I was hoping to come up with another delicious recipe to use up the leftover pulp from making your own nut milk. Because there are so many good reasons, to make your own.
Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level 🙂
As always, this recipe for Apple Cinnamon Cake is vegan, gluten-free and without refined sugar.
Makes a 30 x 20cm cake:
1/2 cup (70g) buckwheat flour
1/2 cup (75g) rice flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
100g nut-milk pulp
200g banana (approx. 2 bananas)
1/4 cup (45g) coconut sugar
1 tablespoon psyllium husk fiber
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 1/4 cup (310ml) water
approx. 2-3 apples
1. Preheat the oven to 200°C (top- / bottom heat). Line the baking tray with baking paper.
2. Mix buckwheat flour, rice flour, baking powder and baking soda in a bowl.
3. Peel and cut apple into slices. Blend the remaining ingredients in a blender until smooth.
4. Pour blended mixture into bowl with dry ingredients and quickly stir to combine. Don’t over stir.
5. Spread dough evenly in baking tray. Place apple pieces on top and gently press them into the dough.
6. Place in oven and bake for approx. 20 minutes or until the apples start to brown up. Then bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for another 10 minutes or until an inserted wooden skewer comes out clean.