12 pieces


Soil: 250 grams of spelled flour, 200 grams of tiger nut flour, 50 grams of oat flour, 50 grams of sweet vanilla, 2 teaspoons of tartar baking powder, 2 tablespoons of broken linseed, a pinch of salt, 250 grams of apple sauce or banana sauce and 1 teaspoon of baking soda + 1 teaspoon of apple cider vinegar.

Filling: 5 apples, 1 teaspoon cinnamon, 3 tablespoons forest fruit jam and 1 tablespoon tapioca starch.

Step 1

Preheat the oven to 180 degrees and line a baking tin with baking paper or grease the edges and sprinkle some flour in the baking tin. I used a 23 cm baking tin.

Step 2

Peel the apples (not necessary), cut into cubes (or slices) and sprinkle with cinnamon. Add the forest fruit jam and tapioca starch and stir gently. Let alone.

Step 3

Place all dry ingredients in a bowl (except the baking soda) and mix together.

Step 4

Add the wet ingredients (except the apple cider vinegar) to the flour and stir gently.

Step 5

Place the baking soda + apple cider vinegar in a separate bowl. Pour the sparkling mixture directly into the flour. Toss carefully. Now knead a ball of dough with your hands.

Step 6

Take 2/3 of the dough and line the baking tin with it. Add the apple mixture. Make strips from the remaining dough and cover the cake with them.

Step 7

Brush the top with, for example, some soy milk or apricot jam.

Step 8

Place the cake in the oven for about 60 minutes.

Step 9

Let the cake cool slightly before cutting pieces out of it. Delicious with some coconut yoghurt or coconut whipped cream. Sometimes we can treat ourselves, right?

Step 10

You can also easily take a piece of cake with you! Our two eldest children took it in their boho tiffin for lunch!