Easy healthy fresh apple cake
Ingredienti
- 2 small apples or 1 large
- 100 g whole wheat or spelt flour
- 100 g rye flour*
- 6 g baking powder
- 90 g rice malt syrup**
- 50 g sunflower oil
- 180 g plant milk
- 1/2 lemon
- 1 inch vanilla bean
- 1 pinch of salt
Istruzioni
- Preheat the oven to 350°F, line a deep round 7 inch cake pan with parchment paper.
- Mix together in a bowl the flours and baking powder. Pour the malt syrup, oil and milk in a jug and also add the lemon zest, a teaspoon of its juice, the vanilla bean seeds and salt.
- Wash carefully the apples, if using organic fruit don't peel it. Cut half the apples into small pieces and the other half into slices.
- Pour the liquid ingredients from the jug in the bowl with the flour and baking powder, stir with a whisk until you have a smooth batter. Add the apple pieces and stir well.
- Pour the batter into the cake pan and level its surface using a spatula. Add the apple slices, pressing them lightly in the dough.
- Bake for 50 minutes. Test the cake with a toothpick, if it comes out clean then it's done.
- Let the apple cake cool down out the oven, then remove it from the pan and serve.
Note
* Can be replaced with whole-wheat flour
** Can be replaced with agave nectar
This apple cake can be stored at room temperature for a couple of days, on a covered cake stand or in an airtight container. You can also keep it in the fridge up to 5 days.
** Can be replaced with agave nectar
This apple cake can be stored at room temperature for a couple of days, on a covered cake stand or in an airtight container. You can also keep it in the fridge up to 5 days.