If you love apple cake, you will love this super moist paleo apple, almond and date cake. Using ground almonds as the base and sweetened with dates and banana make it the perfect healthy alternative to traditional apple cakes. This cake would work well to share with a friend over a morning cup of tea, serve warm for evening dessert with your family, or as I did add a small piece to your lunch everyday for work.
I was given this recipe from a lovely couple who go to the same gym I do, a family favourite of their’s! It’s super easy to make and tastes amazing 🙂
Apple, Almond and Date Cake
1 firmly packed cup of dates, pitted
2 ripe bananas
3 tablespoons of coconut oil
Juice of one orange
1 ¼ cup of almonds (or 1 ½ cups of almond flour)
Pinch of salt
½ a teaspoon vanilla powder or pure extract
2 tablespoons cinnamon
½ a teaspoon of baking soda
2 small green apples or 1 large
1 cup of cashews, soaked in water overnight
1 cup young coconut flesh (or ½ a cup of coconut milk)
2 teaspoons of honey
½ teaspoon of pure vanilla powder
Pre-heat the oven to 160 degrees. Line a cake tin with baking paper and set aside.
If you are using whole almonds, first place them in a blender or food processor and blend until a fine powder then set aside.
If your dates a quite dry, soak them in boiling water first for 10 minutes to soften, this will allow them blend smooth.
Place the dates, eggs, coconut oil, banana and orange juice in a food processor or blender until smooth.
Add the almond flour, salt, vanilla, cinnamon and baking soda and blend again until combined.
Cut the apples into thin slices. Place a layer of apple on the bottom of the cake tin. Pour over half the mixture. Layer the rest of the apple and cover with remaining cake mixture.
Bake in the oven for 40 minutes.
To make the cashew cream, rinse the cashews then place them in the blender with the young coconut flesh (or milk), honey and vanilla. Blend on high until smooth, add additional water until desired consistency is achieved.