Cinnamon + Ginger Apple Cake
This cake is perfect for lunch boxes and afternoon tea, lasts several days and travels well. It is the perfect way to use up plentiful seasonal apples and is moist and delicious to serve to friends.
Cinnamon + Ginger Apple Cake
Pre-heat oven to 165 degrees C fan force Line a loaf pan with parchment paper and set aside.
In a large bowl combine all dry ingredientsβ¦
2 cups almond meal (for a nut free version you can use oat flour here)
ΒΌ cup ground flax and sunflower seeds (or ground nuts and seeds of choice, or protein powder of choice, totally optional, this is just for a bit of nutritional diversity and healthy fats)
Β½ teaspoon of ground ginger
1 teaspoon of cinnamon
Β½ teaspoon of baking soda
Pinch of sea salt
In a medium bowl combine all wet ingredientsβ¦
3 eggs (or pre-prepared flax egg, I like to grind the flax or chia in a coffee grinder when preparing these)
1 Β½ cups of apple sauce (stew cored and peeled apples with 1 tablespoon lemon juice, 1 tsp each of cinnamon, ground ginger and vanilla extract in a pot on the stove lid on, on a low heat, stirring occasionally until broken down and soft. Cool completely before use)
1 teaspoon of vanilla extract
2 tablespoons almond milk
1 tablespoon lemon juice
Add wet to dry and mix well. Fold in 1 tablespoon of lemon juice and transfer mix to tin, smoothing out the top.
Decorate with overlapping thinly sliced apples. Bake for 25 minutes, rotate tin and bake for a further 25 minutes. You can cover with foil if the top begins to brown too quickly.
Once out of oven remove bread from tin and transfer to a cooling rack immediately. Let cool and Enjoy! x Ash
