Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, whisk together the
Organic Eggs (4)
Coconut Sugar (2/3 cup)
Salt (1 pinch)
until light and fluffy.
Slowly add in the
Rice Milk (3.5 oz)
Coconut Oil (2.5 oz)
Coconut Vinegar (1 tsp)
All-Purpose Flour (1 3/4 cups)
Baking Powder (1 tsp)
and stir just enough to mix all the ingredients together.
Grease a springform pan and dust with flour. Pour in half of the batter and bake for about 15 minutes.
Remove cake from the oven and spread the
Apricot Jam (1/2 cup)
over top. Cover with the remaining half of the batter, then lay the
Red Apples (to taste)
on top. Bake for another 35-40 minutes.
Remove cake from the oven and allow to cool. Dust with
Powdered Confectioners Sugar (to taste)