A delicious plant-based cake that is the perfect accompaniment to a mid-morning or afternoon tea or coffee. Being dairy-free, egg-free and refined sugar free makes this treat 100% guilt-free!
Preheat oven to 180 degrees Celsius.
Place the apple, cinnamon, water and sugar into a fry-pan over a medium heat. When the liquid begins to boil, turn the apple slices over. Cook for a further 2 minutes or until the liquid has almost evaporated.
In a lined cake tin, layer the slices of apple to cover the whole base. Pour any of the excess liquid on top of the apples. Set aside.
In a mixing bowl, add the melted coconut oil, apple sauce and almond milk and whisk together.
Add sugar and continue to stir.
While mixing, gradually add in the flour, baking powder and cinnamon until you reach a cake-batter consistency. Add a little more almond milk if the mixture is too thick.
Spoon the cake mixture into the cake tin on top of the apple layer.
Bake for approximately 30 minutes or until a skewer comes out clean.
Set aside to cool in the cake tin - don't remove until the cake has cooled completely. When it has cooled, flip the cake and place on a plate or serving platter.
Servings 8
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