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.
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
- Heat your oven to 180c, grease a bunt tin/ small cake tin
- Mix the flax with the water and set aside
- Lay the apple slices onto a plate and sprinkle over the spices, set aside
- In a large bowl, combine the flours, baking powder and sugar, stir to incorporate
- Add the dates
- Reserve 6 slices of apple and roughly chop the remaining, add the chopped ones to the bowl
- Add the flax gel, oil and milk and stir well
- Lay the reserved apple onto the bottom of your tin and carefully spoon the batter over the top
- Bake for 30 minutes, or until a skewer comes out clean