Winter definitely arrived this weekend and of course, the first thing I did was get in the kitchen. There is nothing better when it is cold outside, than a warming apple cake (other than perhaps a crumble)! This cake alone is pretty delicious but along with the caramel sauce it is just amazing; especially when eaten tucked up in doors, in front of the fire!
- 400g Ground Almonds
- 100g Buckwheat Flour
- 2 Red apples (roughly 200g when peeled and chopped)
- 30g Coconut Oil, melted
- 1 1/2 tbsp Ground Cinnamon
- 200g Apple Puree
- 6 tbsp Almond Milk
- 175ml Maple Syrup
- 7 tbsp Coconut Sugar
- 10 tbsp Almond Milk
- 3 tbsp Almond Butter
- 2 tsp Cinnamon
- 4 tbsp Apple Puree
Preheat the oven to 180 degrees celsius.
Grease a tray with coconut oil.
Peel and chop the apple for the cake into small chunks.
Mix all the cake ingredients together and then spoon into the greased tray, smoothing the top.
Bake for 30-40 minutes until the top is golden and it feels fairly firm to the touch.
Leave to cool in the tin for at least 10 minutes.
Whilst the cake is baking add the coconut sugar and milk for the sauce to the pan over a medium heat and stir continuously until the sugar starts to dissolve.
Add the apple, cinnamon, almond butter and apple puree to the pan and cook until well combined, stirring frequently.
To serve, slice the cake into squares and drizzle the sauce on top.