CoachingFood & CollaborationsWorkshopsRecipes
HomeCoachingCateringRecipesAbout meNewsletter

Spiced Apple upside-down Cake

This recipe came together as I was looking at some sad apples in the kitchen whilst at the same time thinking about how much I miss India and the ultra sweet and delicious chai (tea) that you get just about everywhere. This cake is super easy and pretty much only involves 3 steps - cutting apples, mixing your dry ingredients, and then mixing in your liquids. It has very few ingredients, not a lot of oil and sugar and yet comes out fluffy and moist. The flours of choice and the strong chai-spice mix makes this quite an intense flavour, which I love a lot - I hope you do too.

What you need

Dry Ingredients:


  • 1,5 cups flour (I used half Rye half Spelt) which gives it a more intense earthy flavour
  • 0,5 cup coconut sugar (sub brown if you don’t have coconut)
  • 1 teaspoon baking soda
  • 3 teaspoons chai-spice (a mixture of ground cinnamon, ginger, nutmeg, cardamom, pepper) You can also just use a couple of these, or go simple and stick to cinnamon
  • Pinch of salt
  • 2 tablespoons oats (optional)
  • Handful of nuts of choice (optional but encouraged - I went for walnuts

‍

Wet Ingredients

  • 1 cup plant-based milk (I used almond)
  • 1/4 cup olive oil

Other

  • 1 apple cut in chunks
  • 1 apple cut into thin slices

Method

‍

  1. Preheat your oven to 175* Celsius. Then start by chopping up your apples - one in small chunks to add to your cake batter, one in thin slices to layer your cake tin with before adding your batter - this is the "upside down" part of the cake.
  2. Layer your (ideally) spring from with apple slices and sprinkle with a bit of chai spice & maple syrup (or a bit of sugar).
  3. In a bowl, mix together the flours, chai-spice, sugar, baking soda & salt.
  4. Add the liquids - milk & oil. If you fancy, you can also add a a bit of vanilla. Mix well together with the apple chunks of the other apple.
  5. Pour batter into spring form, on top of the sliced apples.
  6. Bake for 30 minutes or until a wooden stick/toothpick comes out clean - let cool before serving, for the cooling process I usually take the cake out the tin after I've taken it out the oven. Once nearly cooled down, flip so you have the beautiful apple slices on top and serve.

Also good this season

Delicious Beetroot Crisps

Simple Beetroot Sauce

The best Lentil Salad

Newsletter

Sign up to my bi-weekly newsletter for a regular dosage of food, holistic health & more.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
HomeCoachingCateringRecipesAbout meImprint