ROASTED APPLE ALMOND CAKE
This can be eaten as a healthy dessert or for breakfast, with a nice hot cup of coffee. The natural sweetness of this plant-based cake is amplified by the roasted apples, fragranced with cardamom and almonds.
Whole Food Plant Based, Dairy Free, Breakfast, Dessert
Ingredients
4 organic apples, peeled, cored, and cut into 8 wedges each
1 T extra-virgin cold-pressed organic coconut oil, melted
pinch or so Himalayan pink salt
1 T pure maple syrup (plus 1-2 more for drizzling)
Flaky salt, for sprinkling
2-1/2 c almond flour
1/4 c oat flour
1 t aluminum-free baking powder
2 flax eggs (2 T ground flax with 5 T water; let sit a few min)
1/2 c pure maple syrup
1/4 c extra-virgin cold-pressed organic coconut oil, melted
1 T vanilla paste
1/8 t almond extract
1/2 t Himalayan pink salt
1/4 c sliced almonds
DIRECTIONS
Preheat oven to 400. Line a baking sheet with parchment paper. Add the apples and the next three ingredients. Toss to coat and evenly spread out on the pan. Roast for 20 minutes, flip and roast for 10 minutes more.
While the apples roast, line a 9-inch round pan with parchment paper.
In a small bowl, make your flax eggs; set aside.
In a medium bowl, add the almond flour, oat flour, baking powder, cardamom, and 1/2 tsp pink salt. Whisk to combine and remove any lumps.
Next, add 1/2 cup of maple syrup, 1/4 cup coconut oil, vanilla paste, and almond extract to the flax eggs. Stir to combine and add the wet to the dry. Mix with a rubber spatula.
Pour the batter into the prepared pan and spread out evenly. Arrange the apples on top and sprinkle with the almonds and flaky salt. Drizzle 1-2 Tbsp of maple syrup on top.
Bake for 40 minutes, til golden brown and a toothpick inserted comes out clean.
Let cool. Can serve slightly warm or at room temperature.