Posted by Rebecca in March's Magazine
I got this recipe ages ago from Pippa Kendrick’s beautiful blog The Intolerant Gourmet (unfortunately no longer online, but Pippa continues to thrive). My gluten free, vegan prayers were answered when I stumbled upon this wonderful lady. The recipes are easy to approach, simple and extremely rewarding.
And so it was that I was inspired to make a cake. Cake – or more specifically, the baking of a cake – has proved a massive hole in the middle of my culinary activities of late.
However, riding on a wave of recent kitchen successes, I thought I’d dip my toes back into those wonderfully scented waters. And oh boy! It was completely worth it.
This cake has it all going on – it’s light but with a satisfying crumb, studded with caramel dates and tiny bites of fleshy apple with heady spices playing off the coconut components with elegance. Seriously, this one’s a keeper. Even two days later we savoured its magnificence after a serious bike ride/foraging expedition.
Makes 1 Bundt cake, vegan and gluten free
- 120g Gluten free self-raising flour
- 80g Coconut flour
- 2 tsp of Baking powder
- 1 Red apple, sliced
- 1 tsp Cinnamon, ¼ tsp Ginger, ¼ tsp Nutmeg, ground
- 50g Coconut sugar
- 50ml Coconut oil, melted
- 2 tbsp Ground flax + 6 tbsp water
- 50g Dates, roughly chopped
- 200ml Oat milk
Heat your oven to 180c and grease a bunt tin or small cake tin. Mix the flax with the water and set aside. Lay the apple slices onto a plate and sprinkle over the spices, set aside. In a large bowl, combine the flours, baking powder and sugar, stirring to incorporate.
Add the dates. Reserve 6 slices of apple and roughly chop the remainder, adding the chopped ones to the bowl. Add the flax gel, oil and milk and stir well. Lay the reserved apple onto the bottom of your tin and carefully spoon the batter over the top. Bake for 30 minutes, or until a skewer comes out clean. Enjoy!