Almond Apple Cake
Even though this cake is free of so many things, it still feels like a celebration.
It’s absolutely delicious served warm, so if you’re having a chill morning and want a warm breakfast cake to go with your vanilla Yoggu… this is a good time.
It also tastes yummy at other times of the day. ;)
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Preheat oven to 350 degrees and line an 8 x 8 cake pan with parchment paper.
Ingredients
Stewed Apples
2 apples, peeled and chopped into small cubes
3 TBSP coconut sugar
1/2 cups water
3 tsp cinnamon
1/4 tsp freshly ground nutmeg
2 TBSP lemon juice
pinch of salt
2 tsp arrowroot flour
Put the 2 chopped apples, coconut sugar, water, cinnamon, nutmeg, lemon juice, and salt in a saucepan over med/low heat for about 10 minutes, or until apples are tender. Stirring often.
Then stir in the 2 tsp of arrowroot flour and stir until the liquid thickens. Remove from heat. The apples will be a bit of a sticky but delicious mess.
Cake
3 eggs
1 apple, peeled and cored, OR 1/2 a cup apple sauce
1/4 cup coconut oil
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 tsp vanilla
2 - 3 TBSP coconut sugar
Put all these ingredients in a blender and blend on high until eggs and coconut oil are and smooth and a bit fluffy, then add…
2 cups almond flour
1/4 cup arrowroot or tapioca flour. Either or should work just fine
1/2 tsp baking soda
Blend on low until combined.
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Instructions
Follow the instructions above and then mix the stewed apples in gently with a spatula. I just do this directly in my blender, but anything works I’m sure.
Carefully pour batter into prepared cake pan.
Bake 50 - 60 minutes, or until cake tester comes out clean.
Cool slightly and serve warm on it’s own, with extra stewed apples, or yogurt or ice cream of your choice. (I use a spoon to scoop it out because the stewed apples make it pudding like in some parts).
Allow to cool completely, cover, and store in the fridge for around 5 days.
*Because of the stewed apples this cake will have moist parts, and that is what makes it incredible when served warm. It is also very good cold, and you will often find me stuffing my face with this right out of the cake pan… I have absolutely zero shame in this because this cake is actually very healthy!
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Nutrition And Tips
Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E. As well as calcium, riboflavin, and niacin.
Riboflavin and niacin are B vitamins and are involved in many processes in the body that are necessary for normal cell growth and function.
Adding in eggs, coconut oil, and some apples and you’re winning at life. That’s why this cake is amazing for breakfast, as a snack, and that random time I had it for lunch!
It is delicious served with vanilla Yoggu (made in Vancouver BC), or any other unsweetened coconut yogurt. Or of course any yogurt or ice cream you enjoy!
The idea of this cake, slightly cooled with a scoop of vanilla ice cream is totally drool worthy.
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Final Thoughts
I tell a lot of stories about my childhood, mostly because they’re all so intertwined with food and cooking.
The smells and memories are mixed together like a batch of homemade cookies… made with 1 TBSP of sugar.
The times of joy, connection, and closeness were always times spend around gathering and preparing food. The times of loss and trauma as well.
Of course it makes me think about what I’m feeding my own kids, and the relationship I hope they develop with food.
One that is mixed up with the celebration and gratitude of good food, but also with an understanding that food is fuel and medicine for our bodies. That it greatly impacts our health and how we feel on a daily basis. That where it comes from is as important as how it tastes, and that it’s better when we’re grateful for it.
We never know how our parenting will help/hinder our children, and dealing with food is no different. But I do think it’s worth the effort to try and teach them that the roll of food — before anything else, is fuel and energy and medicine for our body.
What do you think?
XOX,
Gwen
