Healthy Apple Cake with Coconut and Cocoa Coating
Preparation time: 2 hours
Serves: 20 pieces
Today, I am sharing with you a healthier version of an old apple cake recipe. I am baking this cake since the time I used to leave with my roommates in a tiny apartment downtown Sofia. Though, at that time sundaybakeclub was not existing, the idea of it was in the air and we loved to gather around the table for the traditional long lunches.
The glossy cacao coating turns this cake into a preferable and festive chocolate dessert.
It is made from oat and rice flour and with just a little bit of Muscovado sugar and honey. Of course you can always skip the sugar and substitute the sweetener according to your preferences.
For the cake
- 1 cup rice flour
- 1 cup oat flour
- 2 tbsp. Muscovado sugar
- 2-3 tbsp. honey
- 1 tsp. cinnamon
- 50 ml grapeseed oil
- 5 apples
- Freshly squeezed juice of half lemon
- ½ cup raisins
For the chocolate coating
- 3 tbsp. cocoa butter
- 2 tbsp. tahini
- 2 tbsp. cocoa powder
Mix the flours with cinnamon and sugar in a large bowl. Peel and grate the apples. Mix them with the lemon juice, grapeseed oil, honey and the raisins.
For baking use a cake form with removable side (20-25 cm diameter).
Cover the bottom of the form with baking paper. Coat with oil and make a layer by using one half of the flour. On top distribute half of the apple mixture. Make third layer from the second part of the flour and finish with apple layer.
Leave on a side for 1 hour.
Bake at 150 degrees Celsius (300 degrees F) for 50 minutes.
Take out of the oven and leave on side to cool. Release the spring and transfer the cake into serving plate.
Melt the coconut butter together with tahini over a water bath. Add the cocoa powder and stir with a spoon. Coat the cake with this mixture.
Leave on side for few hours then cut into small pieces and enjoy with your afternoon cup of coffee or tea.
fruits » apples
flours » oatmeal
flours » gluten free » rice
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