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Vegan Apple Almond Cake

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

I can't decide if this is a cake or a bar as it depends on what pan you bake it in, but whatever you want to call it... it is amazingly delicious. Fall spells apples and when you add that to almond flour, almond extract & barley flour you get a treasure that is great for a holiday treat.

INGREDIENTS
 12 APPLES Sliced
 1 tbsp COCONUT OIL
 2 ½ cups ALMOND FLOUR
 1 ½ cups ROLLED OATS
 ½ cup BARLEY FLOUR
 1.50 tsp BAKING POWDER
  cup MAPLE SYRUP
 2 tsp ALMOND extract
 2 tsp VANILLA extract
 ¼ cup YOGURT
 ¼ cup OLIVE OIL
 APRICOT JAM to coat the top
DIRECTIONS
1

Preheat the oven to 350F. Line one large 9x9" pan or 2 6x6" pans with parchment paper.

2

In your cast iron skillet heat the coconut oil until melted. Add the apples and toss to coat in the coconut oil. Cook until soft and slightly browned.

3

Stir in 1 Tablespoon of maple syrup & stir to coat & cook another minute or 2. Turn off stove & set aside.

4

Add the oats to a blender & blend until they are the texture of fine flour. Put into a mixing bowl.

5

To the mixing bowl, add the almond flour & barley flour & baking powder & stir to blend.

6

To another bowl add maple syrup, olive oil, almond & vanilla extract.

7

Add the wet ingredients to the dry ingredients and blend. Mix with a rubber spatula until you get a consistency that is like cookie dough or a thick batter.

8

Lightly press into your square pan. Smooth the top with the spatula
Bake in 350F oven for 15 minutes.

9

Remove from oven & lightly press the sliced apples into the top of the cake… lining them up according to how you will slice the cake… I like to line up 3 per square so they look beautiful. See video.

10

Brush the surface of the cake with the apricot jam.
Return to oven & bake for another 15-20 minutes.

11

COOL & enjoy. They are delicious warm too!