Search icon

We use cookies and similar technologies to provide services or features on our website and to understand how you use it. Our cookies don’t identify you personally and they can’t tell who you are. We do not share any of your data with third parties. By clicking "Okay", you consent to the use of cookies. For more information check our Privacy Policy

Okay

Almond, pecan and apple cake

Moist almond, pecan and apple cake

Almond, pecan and apple cake

You won't believe that it is dairy, gluten and sugar free. A deliciously moist almond, pecan and apple cake, a winning combination that tastes AMAZING!

SERVES: 8-10 PREP TIME: 25 mins COOK TIME: 50-55 mins

Ingredients

  • 2 large Granny Smith apples (unpeeled), 1 grated the other sliced
  • 150g dairy free spread/margarine
  • 2 tablespoons honey
  • 4 eggs, if possible free range
  • 300g ground almonds or almond meal
  • 150g pecans nuts, loosely chopped
  • 2 teaspoons nutmeg, fresh, grated
  • 1 vanilla pod, fresh – (cut in half and scrape the vanilla out of the pod)
  • 1 lemon, zest and juice (or orange)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda

Method

  1. Pre heat oven to 160°C.
  2. Take your round cake tin and grease the sides and bottom with dairy free spread/margarine ready for mixture. Put to one side.
  3. In a medium sized mixing bowl beat the dairy free spread/margarine with a hand held beater for 1 or 2 minutes or until smooth.
  4. Add the honey, vanilla, nutmeg, lemon zest and juice – blend for a minute.
  5. Add one egg at a time and blend the mixture until smooth.
  6. Fold in 1 grated apple and mix by hand with a wooden spoon. Put this mixture to one side.
  7. In another bowl place all the dry ingredients (apart from the pecan nuts) and mix together. Make a well in the centre and add the wet ingredients in stages and gently fold together.
  8. Once the two mixtures are thoroughly mixed add the loosely chopped pecans and fold in gently.
  9. Use a spatula to scrape the mixture into the cake tin and spread out evenly.
  10. De-core other apple (leaving skin on) and cut into quarters. Slice each quarter into thin slices and place on top of the cake in a circular pattern fanning out.
  11. Place in the oven and bake for 50-55 minutes. Take out and cool on a wire rack.
  12. Loosen the cake with a sharp knife, running it around the cake up against the cake tin.

Optional Glaze

  • 1 tablespoon dairy free spread/margarine.
  • 1 tablespoon honey.
  • Stir together in a little pot until melted.
  • Pour on top of the cake when ready to serve.

Inspiration

To add a little crunch try roasting some whole pecans or macadamia halves and sprinkle atop.

Why Natural sugar vs refined sugar? Read here to find out more.

Dietary Requirements

Gluten free  |  Dairy free  |  Yeast free  |  Sugar free  |  Vegetarian  |  Soy free

Filed under

Gluten free,  Dairy free,  Sugar alternatives

  • By Natalie Hawthorne

    Passionate cook and photographer

  • Photography: Natalie Hawthorne

    Passionate cook and photographer
back to top