Moist, spiced apple cake with ground flaxseed & gluten free. A healthy treat!
Here is a healthy delicious gluten-free tea-time treat. It has warm spices of ginger & mixed spice with the sweetness & bite coming from the apples & flaked almonds. The addition of ground flaxseed & ground chia seeds nutritional content (omega-3s, fibre, magnesium) in this yummy cake.
As no flour is added, this cake is gluten-free. The texture is soft apart from the nuts & it is a little reminiscent of a crumble cake. I love serving mine with custard or cream. Mmm! You can have your cake & eat it.
This recipes makes 2 x 6″ small cakes (so you can keep one and gift the other!) or 1 X 8″ cake. Alternatively, this cake mix can be used to make 24 mini muffins.
Preparation time: 20-25 mins
Baking time:
25 mins for mini-muffins
50 mins for 2 X 6″ cakes
1 hr 10 mins for 8″ cake
Ingredients
2 large eggs
2.5 tbsp olive oil or rapeseed oil or melted coconut oil
100g runny honey or agave
6 red sweet eating apples sliced into 3cm slices
90g ground almonds
90g flaked almonds
25g ground flaxseed
5cm piece of fresh ginger finely grated
1 tsp ground ginger
1 tsp mixed spice
80g walnut pieces
Method:
Line your cake tin(s) of choice with greaseproof paper or grease a silicone non-stick muffin tin with coconut oil. (I use spray coconut oil for ease of use).
Preheat the oven to 180ºC, 160ºC fan.
In a mixing bowl, whisk together the eggs, oil & honey for a few minutes. Add the chopped apples, ground & flaked almonds, ground flaxseed, milled chia seeds, fresh ginger, ground ginger, mixed spice & walnut pieces. Mix well. The mixture looks like this:
Pour the cake mixture into the cake tin(s) of choice or spoon into mini-muffin tins.
Bake for the appropriate time, until a metal skewer comes out clean & the top is golden.
25 mins for mini-muffins
50 mins for 2 X 6″ cakes
1 hr 10 mins for 8″ cake
Allow to cool for about 40 mins. If mini-muffins, these muffins can be carefully popped out & allowed to cool fully on a wire rack. If baked as a cake, to help firm up the cake, refrigerate for 2hrs to allow the cake to cool completely.
One pan of mini-muffins coming up!
Or 1 large cake!
This cakes keeps in the fridge for 1 week (if it lasts that long!).
It tastes delicious as it is or a decadent treat with cream or custard.
Don’t forget you can find my favourite recipes in my FREE eBook here.
