Apple almond cake (no refined sugar, DF, GF)
Here’s a healthy apple almond cake recipe because some days all you want to eat is a good slice of homemade cake. This one makes the perfect snack, as it is tasty and nourishing. It contains applesauce to make it more moist, almond butter and almond meal so it offers good fat and nutrients, and is sweetened with the applesauce and some maple syrup so it is refined sugar-free! Oh and this cake is also dairy-free and can be made in a gluten-free version, so (almost) everyone can enjoy a slice!
For one large cake pan (I used a cheesecake pan to make it easier to take off the pan so the apple top would remain intact):
- 3 small apples or 2 large ones
- Juice of 1 lemon
- 4 oz (1 individual container, about 110gr) smooth unsweetened applesauce
- ⅓ cup + 1-2 tbsp (100gr) unsweetened almond butter
- 6 to 8 tbsp (about 120 to 150gr) maple syrup (quantity depending on the sweeteness of the apples and applesauce) – or honey, or other sugar of your choice
- 3 eggs
- 1 pinch salt
- 1 cup (120gr) all purpose flour or rice flour for a gluten-free version
- 1 cup (100gr) almond meal
- 1 tbsp baking powder
Peel and core the apples, cut them in really thin slices, and pour the lemon juice over the slices. Set aside.
In a large bowl, combine wet ingredients: applesauce, almond butter, maple syrup and eggs, and mix well into a smooth mixture. In another bowl, combine dry ingredients: flour, almond meal, baking powder and pinch of salt. Pour dry ingredients into the wet mixture, and combine into a smooth and thick batter. Pour batter into a greased cake pan, and spread evenly with a spatula. Arrange the apple slices on top of the batter, pressing each of them vertically so that they will get deeper into the batter. Bake in preheated oven (400°F/200°C) for about 30′ (depending on the size and shape of the pan), until a golden crust forms on the sides while the top and middle parts remain soft and moist.
Enjoy still slightly warm or cold.
