GLUTEN FREE APPLE CAKE WITH COCONUT + RAW CASHEW CREAM
I’ve been doing a lot of baking lately, trying to stock up before winter hibernation I guess. And this cake is a definite triumph – light and crumbly, and packed full of good things. To be enjoyed with a morning coffee or an afternoon tea. The cashew cream can be made ahead of time and kept in the fridge for a few days – and is basically to die for.
Apple Coconut Cake
2 1/2 cups almond meal
1 cup shredded unsweetened coconut
1 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
1/3 cup honey
1 teaspoon vanilla extract
2 medium apples, grated
Raw Cashew (Dream) Cream*
3/4 cup raw unsalted cashews
1/2 cup coconut milk
1 tablespoon honey
Pinch ground cinnamon
Place the cashews in a bowl and cover with water – let soak for at least an hour.
Preheat the oven to 350 F / 175 C
In a small bowl, combine almond meal, coconut, baking powder, baking soda, cinnamon, nutmeg and salt
In a large bowl, whisk eggs alone for a minute or two until thick and pale in color, then add apple sauce, honey and vanilla and whisk together until well combined. Stir in grated apples.
Add the dry ingredients to the wet ingredients and stir until just combined
Press gently into a rectangular baking dish (11 x 7inch) and bake in the oven for about 35 minutes until the top is golden brown and a toothpick inserted in the middle of the cake comes out clean
Turn off the oven and leave in the cake in to cool down slowly
After 10 minutes remove from the oven and let cool (the more you let it cool the easier it will be to cut since its a pretty delicate cake due to the almond flour).
Drain and rinse the cashews. To make the cashew cream place all the ingredients in a blender or food processor until smooth ( add more coconut milk for a thinner cream, or more honey for sweetness)
Spoon the cream over a piece of cake and enjoy!