Apple Cinnamon Cake with Nut-Milk Pulp (Vegan, Gluten-free, No Refined Sugar)
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. :)
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
Enjoy! :)