Updated: Jul 21, 2020
Two weeks ago it was the unbelievable carrot cake with sweet potato and no flour. The wheat-free or gluten free, super moist and easy to make cake. This week, It's as easy and it's the apple cake version with the same base. I must admit that the sweet potato is perfect for baking delicious cakes and you will be seeing a lot of these recipes in the future on my blog.
The original apple cake recipe, is back from when I was a chef for a pro cycling team, I had a ton of apples and I was trying out a bunch of different cake recipes and one technique that I found was the best, is what this recipe is based on.
Diced apples flipped in cinnamon and sugar (I used coconut sugar - regular sugar will do)and then layered in the cake batter, not mixed in - layered - that's the trick to the extra apple deliciousness. But try for yourself, it's been tested on kids too.
Yield: 1 large cake or 8-10 smaller cakes
Preparation time: 5 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g sweet potato, raw
2 large eggs
2 tbsp. honey
2 tbsp. peanut butter
1 tsp. baking powder
1 tbsp. vanilla sugar
25 g coconut flour ( blend shredded coconut to a fine texture)
30 g rolled oats
2 tsp. ground cinnamon
1/2 tsp ground cloves
1 large apple diced
1/4 tsp salt
2 tbsp coconut sugar ( you can use cane sugar)
1 handful chopped nuts (optional)
It really doesn't need toppings, however you can eat it with a dollop of yoghurt (plant based for me) or Vanilla nice cream
If you don't have some of the ingredients, then here is a list of easy substitutes.
Peanut butter: Coconut oil or butter
Rolled oats: tapioca flour, polenta
Coconut flour: Almond flour, hazelnut flour, blended sunflower seeds etc.
Apple: If you don't have apple, it won't be an apple cake... but I know it will be as good with plums, pineapple, pear etc. etc. Any firm fruit will do.