30 grams of oat flour (could use all almond meal)= ¼ cup
1½ tsp baking powder (used 2)
¼ tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp ginger
1 tsp all spice
2 tsp psyllium husk (*optional, helps to bind cake together)
3 tbsp almond butter
3 tbsp unsweetened apple sauce
½ cup honey plus added 1 tbsp for drizzling on bottom of pan & additional 1 tbsp for top, if desired-use maple syrup in place of honey if completely vegan
2 flax eggs= 2 tbsp flax meal + 6 tbsp water
½ c + 2 tbsp coconut yogurt
1½ tsp vanilla
Instructions
Line a 9" spring-form pan with tin foil inside and wrap outside of pan as well. Spray with cooking spray. Preheat oven to 325.
Mix together flax meal and water and let sit while preparing remaining ingredients.
Add apples to a hot pan, along with ¼ cup of water. Sprinkle with cinnamon and honey, sauteing until slightly browned. Transfer to plate and set aside
Drizzle 1 tbsp honey on bottom of pan
Layer apples on top of sauce in a concentric patter
Mix cake ingredients: mix dry ingredients in a separate bowl. Mix honey and almond butter, adding in remaining wet ingredients. Gradually add in dry ingredients.
Pour cake batter on top of apples
Bake at 325 for about 70 minutes, until set (knife inserted comes out mostly clean and top is set and slightly cracked)
Let cool 20 minutes, and invert using a plate. Remove springform pan. You may find extra juice running out. Use a paper towel to absorb excess to prevent cake from getting mushy.
Drizzle with 1 tbsp of honey (if desired) and share with those you love!
Notes
193 mg potassium, 7% Vitamin C, 7% calcium, 5% iron
Nutrition Information
Serving size: 1/15 Calories: 156 Fat: 6.9 g Saturated fat: 1 g Carbohydrates: 24 g Sugar: 18.7 g Fiber: 3.5 g Protein: 3.2 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/apple-spice-cake-plant-based-gluten-free/