Apple-Sultana Cake Tray Bake - Oil & Refined Sugar Free!
A delicious Winter warmer with aromatic spices and fruit.
Equipment
- Baking tray about 9 by 6 inch
- Mixing bowls
- Wooden spoons
- Saucepan
- Baking foil or paper
- Blender (if making your own oat flour)
Ingredients
- 2 medium sized Granny Smith apples
- 1.5 cups water
- Sweetener of choice
- 2 tablespoon flax meal
- 1.5 cups oat flour
- 1 cup wholegrain spelt flour
- 1 cup sultanas
- 1 cup plant milk
- 1.5 tablespoon cinnamon
- 2 tsp mixed/pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- Handful whole oats
Optional date paste topping
- 8-10 dates
- Hot water to soak
Instructions
For the cake
- Heat your oven to 190C (374F).
- Make your flax egg by adding 1/2 cup of water to your flax meal and leaving for 10 minutes to go gloopy.
- Meanwhile, prep your other ingredients by chopping you apples into chucks and cooking in a thick bottomed saucepan with the rest of your water (1 cup). Add your sugar substitute to sweeten the apples. You can use stevia drops, xylitol, a little maple or agave, or brown sugar. The apples will take about 10 minutes to soften. Keep breaking up and smashing down with a wooden spoon until you end up with an apple sauce texture. If you need more water to make a sauce texture, then add a little. It's a good idea not to smoosh your apples down too much because it's nice to have some apple pieces and texture in your finished cake.
- Now add all your dried ingredients to a big, mixing bowl and stir well. You can make your own oat flour by whizzing up oats in a blender for about 10 seconds to a fine mill. Be sure to count out the cups AFTER you have milled your oats or the size will come up different.
- Whilst your apple is still in the pan (but with the heat turned off), add the rest of your wet ingredients to the apple sauce. Mix well.
- Be sure to line your baking tray with some kind of grease-proof paper or tin foil. This cake is low fat, therefore will stick without you doing this.
- Now mix your wet ingredients into your dry and mix slowly with a wooden spoon. Do not beat, just fold. Do not over-combine as you want to keep the air in this cake, so a few folds just to combine your dry and wet mixes properly is adequate.
- Now transfer mix into your lined baking tray. Sprinkle with a few whole oats and possibly some walnut pieces if you want some crunch.
- Bake for 20-25 minutes until golden on top.
- Transfer to a cooling tray to cool properly.
- If using a date paste topping, you will need to wait until your cake is completely cool. OR, you can just keep your topping in a separate container in the fridge and add to your cake when serving.
- Store cake in the refrigerator for up to 7 days.
For the date paste topping
- Soak your dates in very hot water to just cover for about 1 hour.
- Now whizz in a high speed blender, with the water, to a smooth paste. Don't worry if you cannot get the paste really smooth as it will still taste great. It's quite hard to break down those skins completely!You can either add this paste to your cake once it's completely cooled, or store in an air-tight container in your refrigerator until needed.