VANILLA APPLE CINNAMON CAKE
Gluten free : Dairy Free : Vegetarian
3 medium (440g) red apples
1/3 cup extra virgin olive oil or coconut oil
1/3 cup maple syrup
4 free range eggs
2 teaspoons vanilla extract
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup (60g) chickpea flour
1 cup (120g) almond meal
1 sachet EIMELE VANILLA MEAL REPLACEMENT SHAKE*
Heat oven to 180C and line a 22cm spring form round cake tin with greaseproof paper. Dice 2 of the apples into small pieces for the cake, and finely sliced 1 of the apples to arrange over the top and set aside. In a large mixing bowl whisk together oil, maple, eggs, and vanilla. Add the 2 chopped apples, cinnamon, baking powder, chickpea flour, almond meal and EIMELE VANILLA MEAL REPLACEMENT SHAKE and mix. Pour into lined tin. Arrange sliced apple over the top and place in oven to bake for 40-50 minutes. Check the middle with a skewer, it will be slightly moist still when cooked. Allow to cool in tin for 20 minutes, then transfer to a wire rack to cool completely. Slice and serve. Best stored in fridge up to 3 days.
*If you don’t have the EIMELE MEAL REPLACEMENT SHAKE simple swap for another 1/2 cup almond meal.