Apple & Cinnamon Cake
Cake has always been known as a comfort food and a sweet treat in the afternoon with a cup of tea.
How delightful to think that a cake is actually a ‘comfort’ and ‘treat’ to the body in terms of medicinal and nutritional values.
Each ingredient here is chosen for its benefits to lower inflammation, be easy on digestion, boost the immune system, rebuild muscles and tissues, and protect your body from disease. Nicely paired with a cup of antioxidant-rich tea and a splash of easily digestible coconut milk, or have it with our Moroccan-spiced coffee. Delicious!
- 2 cups or 120g of quinoa flour
- 4 eggs
- 1/3 cup or 60g of coconut sugar
- 1/4 cup or 50g of melted coconut oil
- 3/4 cup or 200g of apple purée
- 2 tsp of vanilla extract
- 2 tsp of cinnamon powder
- 2 apples
- 1 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
Preheat your oven at 350 F / 175 C (fan oven).
Whisk the eggs until they are fluffy. Add the ground cinnamon and whisk until they become pale. Fold in the apple purée, the melted coconut oil, and the vanilla extract. Combine in the quinoa flour, cinnamon, arrowroot powder, and bicarbonate of soda.
Peel one apple and cut it into cubes. Incorporate the cubes.
Pour the mixture into a baking tray (I like using a brownies tray for this recipe) lined with coconut oil and baking paper.
Slice the remaining apple finely and use it to decorate as well as adding a sprinkle of cinnamon powder.
Bake for 30 minutes.
Let the cake cool down a little before enjoying it.
It is delicious slightly warm with a cup of tea or coffee.
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.