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Apple, Cinnamon and Walnut Cake

Posted on Sep 12, 2015 in Blog, Sweet Tweets | 0 comments

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I love easy cakes. And this cake is a seriously easy cake. In fact, all my egg, diary, refined sugar free cakes are. Plus, they have the bonus of being on the healthy side. Well, healthy for a cake, that is. Pretty good, eh? A fair ol’ bang for your buck.

And sometimes you just need a little tweet. Something sweet to take for morning tea at work or to your book club natter in the afternoon. And you know, Sandy is gluten intolerant, and Bess is vegan, and Tanya is allergic to eggs, and Peta is on the FAILSAFE diet. All in all, it is a tough call to create a thing of deliciousness and beauty to suit all tums. But this cake might just crack it – apart from the Paleos. Soz, Paleo-folk. Can’t win ’em all.

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Ideally some stewed or steamed or roasted apples would be the way forward for this cake. But I reckon that you could achieve the same with fresh apples. For FAILSAFE use pears instead of apples. And use cashews instead of walnuts. Instead of cinnamon use vanilla extract. Easy-peesy-lemon-squeezy! That’s my motto!!! 🙂

From go to woah the cake prep is around 15mins. (Boo-yeah!). In the oven a big cake will take around 45mins. Little cutsie cup-cakes will take around 25mins.

Cheers to easy, yummy cakes!


130g apples  (steamed or roasted or stewed. Don’t add water to the stewing, as you really don’t want your apples too wet)

OR 130g fresh apple – into the food processor to blitz.

100g oil (EVOO or coconut oil or tahini or rice bran oil – select your favorite combination)

80g maple syrup

80g rice milk

150g GF flour (I used 50g buckwheat, 50g rice flour, 50g tapioca starch)

50g walnuts (I roasted mine before using, but this isn’t necessary – just gives a nice piquant taste to the cake)

2 tsp baking powder

3 tsp cinnamon

Pre-heat oven to 175oC

  1. Chuck everything into a food processor.
  2. Pulse until everything is combined and walnuts chopped up.
  3. This is where you’ll need to be a little “hmmm”. Is it too wet or a bit thick and gloopy? Too wet – add a little flour. Too thick – add a little more rice milk.
  4. Your mix will be thick, but not stiff. Too stiff and it won’t rise nicely. Too wet and it’ll be heavy and take forever to cook. You want a thickish pancake mix. (I really must make a video for these recipes!!)
  5. Pop into a greased and lined tin. I used a 12cm square tin. It’s not a big cake and will make around 8 cupcakes.
  6. Either place apple slices on top or sprinkle with cinnamon and sugar once it’s out of the oven.
  7. Cook for around 40 – 45 mins for a large cake, until the skewer comes out clean. Or 25 mins for smaller cakes.

Enjoy and have a great time at your get-together. Tweet!

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