This autumn-inspired fall cake is a perfect dessert to have alongside a cup of coffee or tea. It is so moist and is dairy and gluten-free. I hope you give it a try!
Ingredients
Recipe serves 12
Wet Ingredients:
1 cup tahini (you may also use any nut butter of your choice)
1/3 cup maple syrup
2 eggs
1/2 cup apple sauce
1 tsp vanilla extract
Dry Ingredients:
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/3 cup chopped almonds (or any nuts of your choice)
2 small gala apples, peeled and cored (note- grate 1 apple, and chop the second apple)
icing sugar, for dusting
Preparation
Preheat the oven to 350º F. Line an 8x8 inch baking dish with parchment paper, letting the parchment paper hang over the dish for easy removal. I like to spray a bit of coconut oil on the parchment.
In a large bowl, add all the wet ingredients, and whisk until smooth.
Add the dry ingredients, except the apples, almonds and icing sugar, to the wet ingredients and stir until well combined.
Add the apples and almonds, and fold into the batter.
Pour the cake batter into the prepared pan and bake for 40 minutes. Do the toothpick test, making sure the toothpick comes out clean.
Allow the cake to rest on a cooling rack by gently lifting it from the excess parchment paper.
Once the cake is cooled completely, dust it with a generous amount of icing sugar.
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