Apple Cinnamon Cake with Salted Caramel Drizzle

Cinnamon and apple is that classic combination that everybody loves - it certainly makes my mouth water! Add some salted caramel drizzle for a decadent sneaky (but healthy!) snack or a great after dinner treat!

Refined sugar free, GF, DF, nut free, and vegan.

Serves: 10

Apple Cinnamon Cake Ingredients:

- 1 pouch Ginger Buckwheat cookie mix

- 1 1/4 cup water

- 1/3 cup melted coconut oil

- 1 teaspoon baking powder

- 1 teaspoon cinnamon

- 2 medium apples, diced

- 1 chia egg (1 tablespoon chia seeds, 2.5 tablespoons water)

- 1 tablespoon coconut sugar

- 1 teaspoon cinnamon

Salted Caramel Drizzle Ingredients:

- 1 cup coconut milk

- 200g dates (150g if using medjool dates)

- 1 teaspoon vanilla essence

- 1/8 teaspoon pink himalayan salt 

Apple Cinnamon Cake Method:

Preheat your oven to 180 degrees Celsius. Grease and line a 18-20cm round cake tin.

Make up the chia egg by combining the 1 tablespoon chia seeds and 2.5 tablespoons water in a cup and leaving for around 5 minutes to gel. Pour the Spiced Hemp mix into a bowl, and add baking powder and cinnamon. Whisk. Add the water, coconut oil, and chia egg and mix gently until combined. Fold in the diced apples. Pour the mixture into your prepared cake tin. Mix the coconut sugar and cinnamon together, and sprinkle generously on top of your cake mixture. Pop in the oven, and bake for 35-40 minutes until a knife inserted comes out clean. 

Salted Caramel Drizzle Method:

While the cake is baking, soak the dates in some boiling water to soften them. Meanwhile, add the coconut milk, salt, and vanilla essence to your food processor. Add the dates after 5-10 minutes of soaking, and blend the mixture well. Scrape out and refrigerate. Enjoy drizzled on top of the Apple Cinnamon cake!