Spiced apple and coconut cake - my new favourite

This year at Christmas I decided to steer clear of the fruit pudding that is traditionally served for dessert. Instead, I wanted to serve a cake that was light yet flavoursome.

And, this spiced apple and coconut cake fit the bill just perfectly.

Apples, coconut, ginger and cinnamon are the winning flavours in this cake.

With the added bonus being that it is both wheat and dairy free*!

Spiced apple and coconut cake

(adapted from this recipe)

• 1 cup spelt flour (*or use GF flour if you cannot tolerate spelt)
• 1/2 cup coconut flour
• 1/2 cup GF flour
• 1 tsp xanthan gum
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup soy milk
• 2 eggs, beaten
• 2 tsp vanilla extract
• 4 granny smith apples
• 2 tbs raw sugar

1.  Preheat oven to 180C and line the base of a round spring-form cake tin with baking paper.

2. Whisk together the dry ingredients.

 

3. In a separate bowl, mix together the wet ingredients.

 

4. Pour the wet ingredients into the dry ingredients, and stir well to create a smooth batter.

 

5. Meanwhile, peel, core and dice 2 of the apples, and stir through the cake batter.

  

6. Pour the batter into the prepared tin, and smooth the surface.

7. Peel and slice the remaining two apples, and place atop the cake in a circular pattern.

 

 

8.  Sprinkle with raw sugar, and bake for 55-60 minutes until golden.

  

9. Cool for 10 minutes, then remove from the cake tin and continue cooling on a wire rack.

Slice, and serve, and don’t be surprised if you go back for seconds.

   

Or thirds…

What about you? What is your favourite cake?

Happy Baking :)