2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, ginger, cinnamon, salt, diced apples and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer the mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
Bake in the oven for around 20 minutes until risen and an inserted skewer comes out clean.
Leave to cool before slicing.
Best when fresh but keeps covered in the fridge for up to a few days.
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the cake fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.**You can alternatively use almond flour.