Prep 30 mins
Cook 40 mins
Modified from a Patricia Wells recipe in The Paris Cookbook called Gateau aux Pommes de la Reine des Pommes, this cake has tons of apple chunks barely bound together by a spelt and flax batter. After baking almost all the way through, a topping of coconut oil, raw sugar and beaten egg gets poured on for a gossamer-thin crisp element. I used camelina oil and Amoré Almonds + Dairy beverage for a delicious nutty element in the batter, and while the cake practically fell apart it was delicious!
- 1⁄4 cup ground flax seed
- 1⁄2 cup hot apple tea (or water)
- 2⁄3 cup spelt flour or 2⁄3 cup whole wheat flour
- 1⁄3 cup cup-for-cup stevia
- 1 tablespoon baking powder
- 1 pinch nutmeg
- 1 pinch sea salt
- 1 teaspoon vanilla
- 2 tablespoons camelina oil (I used Karlene s Veg-licious Camelina Oil)
- 1⁄3 cup plain unsweetened almond milk (I used Amore Almonds + Dairy)
- 5 large apples, peeled and chopped
- 1⁄3 cup sugar
- 1 large egg, beaten well
- 3 tablespoons melted coconut oil (or butter)
- Preheat the oven to 400F and grease a 9-inch springform pan.
- Whisk together the flaxseed and tea in a small dish. Set aside for 10 minutes.
- Whisk together the flour, stevia, baking powder, and sea salt.
- Add the vanilla, oil, and milk, followed by the flax mixture, stirring until well blended.
- Add the apples and stir to thoroughly coat them with the batter.
- Bake until fairly firm and golden, about 25 minutes.
- Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted coconut oil. Set aside.
- Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake 20 minutes longer.
- Allow to cool in the pan for 10 minutes, then remove the sides and cool completely.