The best thing about this kind of dessert is that you can eat it without feeling sickened after. Although, it does make it a little harder to eat a mindful portion. My rule of thumb with baking is if I can’t workout after eating it, I’m not eating optimally. That rule isn’t for everyone, but no one I shared this cake with complained about it’s lack of gluten or refined sugar.
- 3/4 cup coconut sugar
- 2 tablespoon coconut oil
- 2 teaspoon vanilla extract
- 2 eggs
- 2 teaspoon baking powder
- 2 tablespoon arrowroot flour
- 1 pinch salt
- 3/4 cup sprouted brown rice flour
- 1/4 cup almond flour
- 2 teaspoons cinnamon
- 1/3 cup unsweetened almond milk
- 1 1/2 cups chopped honeycrisp apple
Preheat oven to 350F. Whisk together coconut sugar, coconut oil, vanilla extract, and eggs until smooth and slightly pale.
Stir baking powder, cornstarch, salt, brown rice flour, almond flour, and cinnamon into the wet ingredients. Add almond milk, and fold in the apples.
Grease and dust a baking pan (I used nonstick coconut oil spray and rice flour). Bake for 40 minutes.