Soft and fragrant apple and orange cake made with no dairy. Perfect for breakfast or with your afternoon tea.
Author: The Fit Mediterranean
, zested, juiced
or Maple Syrup
Type 00 Flour
, room temperature
Preheat your oven to 350 degrees F (180 degrees C).
In a large bowl with a whisk or with an electric mixer beat up Eggs (2), Coconut Sugar (1/2 cup), zest from Orange (1) and Vanilla Extract (1 tsp) for at least 3 minutes. You want to get a foamy and airy mixture.
While still whisking slowly pour in the Vegetable Oil (2 oz). Next, sift in the Type 00 Flour (1 1/2 cups) a Tbsp at a time and Baking Powder (1 Tbsp) alternating with the Orange Juice.
Dice up an Apple (1) and add it to the mixture, gently fold in the apple.
Oil and flour a 22-centimeter cake pan, pour in the batter, next thinly slice up the orange and an Apple (1), and lay them around alternating one slice of apple with one slice of orange.
Add Granulated Sugar (1 Tbsp) on top and bake in a preheated oven at 350 degrees F (180 degrees C) for about 45 minutes.
Remove the cake from the oven and let it cool down completely. Move the cake to a plate and brush the top with some Honey (2 Tbsp). Perfect to be served at breakfast or with your afternoon tea.
I am using eggs, but for a vegan option, you can replace that with the following options:
2 Tbsp Ground Chia Seeds + 80 ml Water
1 Tbsp of Grounded Flaxseeds + 40 ml Water
3 Tbsp Almond Butter
50-60 g Soy Milk Yogurt
1 Tbsp Chickpea Flour + 3 Tbsp Water
Nutrition Per Serving
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