2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
Instructions
For the crumble topping:
Place the coconut oil in a bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Add the coconut sugar, ground almonds, gluten-free flour, cinnamon and almond milk and mix well, until you get a crumble-like texture.
Place this mixture in the fridge to firm up while you prepare the rest of the cake.
For the apples:
Mix together the apples and cinnamon in a separate bowl.
For the cake:
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 maple syrup, vinegar, vanilla 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.
To assemble:
Transfer the cake batter into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
Lay out the apples across the surface of the cake batter.
Remove the crumble topping mixture from the fridge, and use your fingers to crumble it over the top of the apples so that all the apples are evenly covered.
Bake in the oven for around 30 minutes, or until an inserted skewer comes out clean.
Leave the cake in the baking tin to cool completely before cutting into squares.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Notes
*You can alternatively use almond flour.**You can sub 2 tablespoons lemon juice.