This is my favourite recipe yet! The sponge is so light and fluffy, without the need for gluten, butter or eggs, and the apple and walnut topping is nicely caramelised thanks to the coconut sugar!
For the cake
- 100g of buckwheat flour
- 100g ground almonds
- 100g of coconut sugar
- 2 teaspoons of cinnamon
- 2 teaspoons of baking powder (make sure it’s gluten free)
- 150ml of almond milk
- 2 tablespoons of ground flaxseed
- 3 tablespoons of melted coconut oil
- Pinch of salt
For the topping
- 3 red apples
- 50g of walnuts
- 3 tablespoons of coconut oil
- 4 tablespoons of coconut sugar
- 2 tablespoons of water
- 1 tablespoon of lemon juice
First preheat your oven to 180C/160C (fan)/Gas Mark 4. Cut the apple into roughly 2cm thick slices and place in a bowl of water with 1 tablespoon of lemon juice to prevent the apples from turning brown. Next add 3 tablespoons of coconut oil, 3 tablespoons of coconut sugar and 2 tablespoons of water to a small saucepan and mix together on a low heat. This should only take a few minutes while you wait for the sugar to dissolve. While you are waiting, finely chop the walnuts.
When your sugar mix is ready, pour into a shallow 22cm baking tin. Arrange the apple slices in the tin cut-side down in a pattern of your choice, and then sprinkle the chopped walnuts between the gaps of the apples.
The topping is now ready, you can move onto the cake. First mix the ground flaxseed with 4 tablespoons of water in a small bowl and leave in the fridge for 5 minutes. In a large bowl mix together all of the dry ingredients, making sure to break apart any lumps in the coconut sugar. Next add 3 tablespoons of melted coconut oil and the almond milk to the dry ingredients and stir. Finally you can add the ground flaxseed that you’ve stored in the fridge into the mixture, and stir until you have a smooth cake batter.
Scoop the cake mixture into your tin and use the back of your spoon to spread the mixture evenly, taking care not to rearrange the apple slices. Place the cake in the oven for 40 minutes and then leave to cool for 20 minutes. Now this is the fun bit! Place a plate over the top of your cake tin, and carefully turn both upside-down. The cake tin should just slide right off the top of the cake, and that’s it! Serve up while it’s still warm, maybe with some cream or chocolate sauce, and enjoy.
If you are saving this for later, then store the cake in a air-tight container for up to 5 days.