Recipe and photo by Flora & Vino!
An easy, gluten free, oil free, and refined sugar free apple almond cake that can be made using only one bowl and tart apples. Perfect for fall dessert, breakfast, or just as a snack.
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp filtered water)
1 heaping c unrefined coconut sugar*
1/4 c unsweetened apple sauce*
1/4 c unsweetened almond milk or coconut milk yogurt*
2 c oat flour
2 tsp baking powder
2 tsp cinnamon
1 c slivered almonds
2 c diced tart apples (I used Granny Smith)*
2 tart apples, thinly sliced with a mandoline*
*Ingredient available to add to your Imperfect box
Preheat oven to 350 degrees F and line a pie pan with parchment paper or lightly grease with avocado or coconut oil.
In a large bowl, prepare your flax eggs by whisking together flaxseed and filtered water and allow to sit and gel for a few minutes.
Add coconut sugar, apple sauce, and almond milk yogurt and mix to combine.
In a smaller bowl, combine the oat flour, baking soda, and cinnamon then add dry ingredients to the wet and mix again to combine.
Fold in the diced apples and slivered almond and stir to combine.
Spread mixture into an even layer in the pie pan then top with thinly sliced apples.
Bake for 40-45 mins, until golden brown around the edges and a fork comes out clean.
Allow to cool slightly and serve. Store leftovers in the fridge for up to one week and freeze for long term storage.
Recipe Notes and Variations
When choosing apples for your cake be sure to select varieties with a tart flavor like Granny Smith, Pink Pearl or Northern Spy. Make sure your apples are firm to the touch, you dont want them turning into apple sauce when you bake.
Get creative with your fillings and flavors by adding walnuts, lemon juice or raisins to your cake.