Apple Spice Cake with Maple
A naturally sweetened, lighter-than-air cake that is simple to make and bursting with apples. Adapted from the Green Market Baking Book
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 people
- 3/4 cup coconut oil
- 1/2 cup pure maple syrup
- 1/3 cup brown rice syrup
- 2 medium eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups organic cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups chopped apples
Preheat to oven to 325F and butter two 8-inch round cake pans.
Warm the coconut oil in a glass measuring cup until it is runny, then pour into a large bowl. Use the same cup to measure the syrups to the bowl. Add the vanilla and mix well.
Add the eggs and mix wet ingredients well.
In another bowl, mix together the flour, baking soda, cinnamon and salt.
Slowly add the dry ingredients to the wet mixture and combine but do not over mix.
Fold in the apples and combine to coat.
Divide batter between the two pans and bake for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Cool for ten minutes on a wire rack, then loosen around the edges of the pan with a knife and invert cakes onto the cooling rack. Serve warm or cool and frost.
Calories: 309kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 193mg | Potassium: 114mg | Fiber: 1g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.4mg