So this is pretty much a variation of my spelt oil-free gingerbread, but with different spices, some yummy apple and a nice sprinkling of crunchy demerera sugar. This a good cake to make if your wanting to cut down on the fat, and hey you can pretend its all okay cause its got fruit in it! A nice addition to the batter would be a small handfull of rasins or some chopped nuts. Goes well with vanilla ice cream whilst its still warm, or vegan cream. Switched up the apple for any of the following, plum, not too ripe pears, add a few blackberries with the apple or firm peaches.
3/4 cup chunky apple sauce
2 tbsp ground flaxseed
3 tbsp almond milk
1/4 cup agave syrup (or other vegan syrup)
3/4 cup golden unrefined caster sugar
1 3/4 cup plain white flour
1 1/2 tsp baking powder
2 tsp cinamon
pinch o’ nutmeg
1 granny smith apple, peeled and thinly sliced
demera sugar for sprinkling on top
Preheat the oven to 180c/360f and grease and line a 8″ square deep brownie tin/ cake tin. Mix the applesauce, flax seed, almond milk, agave and sugar together in a mixing bowl. Sift in the plain flour, baking powder, cinamon and nutmeg. Scoop into the prepared cake tin. Spread out the think batter so its nice and level, now puss half of the apple slices into the cake and then layer the other half ontop. Sprinkle with demerera sugar and bake for 45 minutes. Allow to cool before slicing and serving- or serve still slighty warm with vegan ice cream.