Moist wholemeal apple cake

Moist wholemeal apple cake with apples, wholemeal spelt flour, eggs, butter and cinnamon – simple to bake, aromatic and pleasantly moist.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 220 kcal per serving
• Protein: 5 g
• Fat: 8 g
• Carbs: 36 g

Ingredients

• 3 organic eggs
• 200 g wholemeal spelt flour
• 100 ml milk (or plant milk)
• 3 apples (e.g. Elstar or Boskoop)
• ½ tsp vanilla powder
• Coconut sugar for dusting
• 80 g butter (melted)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · springform tin · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan), grease a springform tin with butter and dust it lightly with flour.
2. Whisk the eggs with the melted butter and milk until smooth. In a second bowl, mix the wholemeal spelt flour, baking powder, cinnamon, vanilla powder and salt.
3. Add the wet ingredients to the dry ones and briefly stir into a smooth batter. Prepare the apples and fold most of the slices into the batter.
4. Pour the batter into the tin and arrange the remaining apple slices on top. Press them lightly into the batter so the top stays moist.
5. Bake at 180 °C for 35–40 min, until the cake is golden brown and a skewer comes out without any wet batter. Leave to cool briefly in the tin, then remove.
6. Dust with a little coconut sugar and serve lukewarm or cold.

Good to know

An honest apple cake that doesn't need much. Moist, full of cinnamon and just right when you want something sweet without refined sugar.

Swaps

Butter → ghee (lower in lactose, heat-stable) | milk → unsweetened almond milk (a little thinner) | wholemeal spelt flour → wholegrain oat flour (more beta-glucans) | coconut sugar → finely ground dates for dusting (unrefined, with a few more minerals)

Allergens

Contains gluten, egg and, depending on your choice, milk. Good for children if the sweetness stays mild, and no concern during pregnancy as long as the eggs are fully baked. Contains: milk.