Apple Tea Cake

Posted by Lorna Macchia on

I found some delicious, really big, granny smith apples at the market this week, and with a rainy weekend, it felt like the right time for a childhood favourite of mine - an apple tea cake.

I always leave the skin on apples (after washing) as they are a great source of soluble fibre (a prebiotic) and the antioxidant quercetin, which has potent anti inflammatory, anti-viral, anti-microbial, and anti-allergic abilities.   There is a lot of truth in the old saying .. an apple a day keeps the doctor away!

Serves: 8 People

We use all organic or biodynamic ingredients.

  • 2 medium green apples, thinly sliced
  • 1 cup cassava flour
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ¾ cup coconut sugar + extra for topping
  • 1 tsp cinnamon powder + extra for topping
  • 1 tsp bicarb soda
  • ½ tsp baking powder
  • ½ tsp good quality salt
  • 1 tbsp apple cider vinegar
  • 3/4 cup macadamia nut or olive oil
  • ½ cup activated almond milk
  • 2 eggs
  • 1 tbsp coconut yoghurt
  • 1 tsp vanilla powder or extract


  1. Preheat oven to 180 oC
  2. Line a medium size round cake tin with parchment paper.
  3. In a large mixing bowl, mix flours, coconut sugar, 1 tsp cinnamon, bicarb and baking soda, and salt until well combined.
  4. Whisk the oil, almond milk, eggs, yoghurt, vinegar & vanilla in a large bowl, until well combined.
  5. Mix wet ingredients with dry mix until blended thoroughly.
  6. Put half of the cake mix in the cake tin, and top with half of the apple slices, and a sprinkle of cinnamon & coconut sugar.
  7. Cover with remaining cake mix, and top with remaining apple slices and a sprinkle of cinnamon & coconut sugar.
  8. Bake in oven for approximately 35-40 minutes or until a skewer comes out clean.
  9. Once done, remove from the oven and allow to cool a little in the tin before placing on a rack.


Serve warm with a dollop of coconut yoghurt or grass fed cream, and cup of warm botanical tea.


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