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.
Apple Cinnamon Cake with Nut-Milk Pulp (Vegan, Gluten-free, No Refined Sugar)
Equipment
- baking tray 30 x 20cm
Ingredients
- 70 g buckwheat flour
- 75 g rice flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100 g nut-milk pulp
- 200 g banana (200g = approx. 2 bananas)
- 45 g 45g coconut sugar
- 1 tablespoon psyllium husk fiber
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 310 ml water
- 2-3 approx. apples
Instructions
- Preheat the oven to 200°C (top- / bottom heat). Line the baking tray with baking paper.
- Mix buckwheat flour, rice flour, baking powder and baking soda in a bowl.
- Peel and cut apple into slices. Blend the remaining ingredients in a blender until smooth.
- Pour blended mixture into bowl with dry ingredients and quickly stir to combine. Don’t over stir.
- Spread dough evenly in baking tray. Place apple pieces on top and gently press them into the dough.
- 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.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
I found there was far too much liquid, it was very runny. The psyllium husk made it gloopy, like wallpaper paste. I cooked for 50 mins, the texture was similar to a bread pudding and the buckwheat flavour was too overpowering.
Hi Stephanie,
First of all apologies for my very, very late reply. Due to personal and health-related reasons I had to take a long break from my blog.Thank you for your comment and feedback, I appreciate it.I’m very sorry to hear that it didn’t work out for you.I have made this cake countless times and it always came out perfectly as seen in the pictures. I also have numerous positive (German) feedback so I’m a bit surprised to hear of such a terrible result.
While my answer might be way too late, I will still post it here in case it still helps you or others.
All I can think of might be that the apple sauce was too watery? Did you use store-bought? I use home-made stewed apples that have been boiled down to a pulpy thick sauce.
Buckwheat flour isn’t to everyone’s taste. I didn’t like much at first either. The fresher it is the better it tastes.
All the best
Jana