Last week I made this simple and moist cake with bits of apple baked into it. It’s great to have on hand for unexpected guests, but it’s even better for counteracting a ‘hangry’ state (a state of anger caused by lack of food) when you feel one coming on ; ) And given your reactions on social media, it’s clear you really, really wanted the recipe… So, here you go! I’ve fine-tuned it a bit and there you go. Enjoy! And, will you let me know what you think?
2 - 3 days in an airtight container in the fridge or max. 3 months in the freezer.
small loaf pan (20 x 10 cm)
Food processor to mix (optional)
- 325 g (2 ½ cups) whole grain flour (I like spelt or oat flour)
- 25 g (scant ¼ cup) coconut blossom sugar (optional)
- 1 tsp baking soda
- a pinch of sea salt
- 1 tsp cinnamon
- a pinch of nutmeg
- 170 ml (2/3 cup) oat milk, or other plant-based milk of choice
- juice of ½ lemon
- 60 ml (¼ cup) (refined) olive oil
- 1 tsp vanillapowder (unsweetened)
- 100 ml (1/3 cup) applesauce (unsweetened)
- small handful of raisins and/or nuts (optional)
- 150 g (3.6 oz.) apple, peeled and finely chopped
Preheat the oven to 180C. Combine the dry ingredients in a bowl, stir well and add the remainder of the ingredients. Grease the baking tin with a bit of oil or line in with parchment. Transfer the cake batter to the baking tin. Bake in a preheated oven for 45-50 minutes. Remove from the oven, allow to cool and enjoy! It’s delicious served with nut butter.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!