Apple Snack Cake Recipe
Ingredients
- 1½ cups North Coast Organic Apple Juice
- 3/4 cup coconut sugar
- ⅓ cup unsweetened North Coast APPLESAUCE
- ¼ cup melted coconut oil plus extra for greasing the pan
- 1½ teaspoons pure vanilla extract
- 3 cups white spelt flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 1/2 cups peeled and diced apples about 2 medium apples
For topping (optional):
- coconut whipped cream see below for recipe
- pure maple syrup
- chopped apple
Homemade Coconut Whipped Cream
- 1 14 oz can full-fat coconut milk* refrigerated for 24 hours
- 2 tablespoons organic powdered sugar
Instructions
- Preheat the oven to 350° F.
- Lightly grease an 8 x 8 inch pan with coconut oil.
- Line the pan with parchment paper, allowing two sides to hang about ½ inch over the edges.
- In a large mixing bowl, combine the apple juice, coconut sugar, applesauce, coconut oil, and vanilla.
- Sift in the spelt flour, cinnamon, baking powder, baking soda, and salt.
- Mix the batter until just combined (it will be thick), then fold in the diced apples.
- Transfer the batter to the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely then slice into squares.
Homemade Coconut Whipped Cream
- Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!)
- Mix the coconut cream and powdered sugar on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy.
Notes
Optional: Serve with a generous dollop of coconut whipped cream, drizzle with maple syrup, and sprinkle with chopped apple.
*Be sure to stay away from coconut milks with stabilizers and gums because the cream won't separate from the liquid even when refrigerated.
