Apple Cinnamon Cake (Gluten-Free, Dairy-Free)
By Leora Barak
3 cups grated red apple, peeled – I chose gala
1 1/2 tsps baking powder
Pinch of sea salt
3 organic eggs
4 tbsps unsweetened silan (date syrup) OR pure maple syrup
1/4 cup coconut oil, melted
1/2-1 tsp cinnamon
1 tsp pure vanilla extract
2 cups almond flour
2 tbsps walnuts, chopped
1 tbsp coconut sugar
Preheat your oven to 350F.
Combine grated apples, baking powder, salt, eggs, coconut oil, cinnamon and vanilla extract into a round glass bowl and mix well.
Add the almond flour and mix through gently.
Line a round cake pan with parchment paper.
Spoon mixture into the cake pan.
Garnish the cake with a little cinnamon, chopped walnuts and coconut sugar - this will create a caramelized flavour over the top of the cake.
Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool for 1 hour before removing from the pan onto a plate.
N.B. This recipe is Passover-friendly. Depending on individual levels of kashrut, baking powder may have to be omitted.