Apple and Caramel Cake
Apple and Caramel Cake:
Prep time: 20 minutes
Bake time: 1 hour
Ingredients:
Cake:
- 1 ¾ cup (193 g) of Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
- ¼ cup coconut sugar
- ¼ cup raw honey
- 1 ½ tsp ground cinnamon
- 1 tsp bicarb soda
- ½ tsp fine sea salt
- 2 large eggs
- 1 cup apple, grated with peel on
- ½ cup additive-free apple puree, store-bought or home-made
- ½ cup extra virgin olive oil
- 1 tsp apple cider vinegar
- Optional: Macadamia pieces, tossed in coconut oil and honey and lightly roasted (garnish)
Caramel Sauce:
- ¼ cup coconut sugar
- ¼ cup coconut cream/milk
Method:
- Preheat oven to 180 degrees Celsius (non-fan forced).
- Line a small cake tin with parchment paper.
- In a medium mixing bowl combine Grain Free Flour Mix, cinnamon, bicarb soda and salt and stir well.
- In a separate bowl, add coconut sugar, honey, eggs, apple puree, extra virgin olive oil and apple cider vinegar. Whisk the wet ingredients using an electric mixer or by hand until well combined and slightly aerated.
- Add the wet ingredients to the dry ingredients and mix gently until combined.
- Fold grated apple into batter.
- Pour the batter into the prepared cake tin.
- Place the tin in the middle of oven and cook for 1 hour or until a skewer comes out clean.
- Remove from oven and gently lift the cake out of the tin and onto a wire rack to cool before adding caramel sauce.
- To prepare caramel sauce, add coconut cream and coconut sugar to a small saucepan and whisk to combine. Bring to the boil, on medium heat and cook until sauce begins to bubble and thicken.
- Once thickened, remove from heat, and allow to cool slightly before pouring sauce over the top of cake.
- After 10 minutes, top with macadamia pieces and allow to cool before serving.