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Friends, i have a new website for you all to follow, savour/ drool over. Pippa’s beautiful blog- The Intolerant Gourmet. My gluten free, vegan prayers have been answered by this wonderful lady. The recipes are easy to approach, simple and extremely rewarding.

And so it was that i was inspired to make a cake. Cake, or more specifically, the baking of a cake, has been a small hole thats been missing in my culinary activities of late. But riding on a wave a kitchen successes i thought i’d dip my toe back into those wonderfully scented waters. And oh boy! Was it completely worth it.

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This cake has it all going on- it’s light but with a satisfying crumb, studded with caramely dates, tiny bites of fleshy apple, heady spices playing off the coconut components with elegance. Seriously, this ones a keeper. Even two days later we savoured it’s magnificence after a serious bike ride/ foraging expeditions.

(Makes 1 Bundt cake, vegan, gluten free, based on this recipe):

  • 120g Gluten Free Self Raising Flour
  • 80g Coconut Flour
  • 2 tsp of Baking Powder
  • 1 Red Apple, sliced
  • 1 tsp Cinnamon, 1/4 tsp Ginger, 1/4 tsp Nutmeg, ground
  • 50g Coconut Sugar
  • 50ml Coconut Oil, melted
  • 2 tbsp Ground Flax + 6 tbsp Water
  • 50g Dates, roughly chopped
  • 200ml Oat Milk
  1. Heat your oven to 180c, grease a bunt tin/ small cake tin
  2. Mix the flax with the water and set aside
  3. Lay the apple slices onto a plate and sprinkle over the spices, set aside
  4. In a large bowl, combine the flours, baking powder and sugar, stir to incorporate
  5. Add the dates
  6. Reserve 6 slices of apple and roughly chop the remaining, add the chopped ones to the bowl
  7. Add the flax gel, oil and milk and stir well
  8. Lay the reserved apple onto the bottom of your tin and carefully spoon the batter over the top
  9. Bake for 30 minutes, or until a skewer comes out clean

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