This one is more apple than cake & can also be eaten warm as a pudding. Gluten free variation below. Adapted from Sugar & Cinnamon.
2 Tblsp linseed soaked in 60ml water
130g wholemeal flour (or 200g ground almonds for gluten free)
1 tsp baking powder (gluten free if desired)
2 tsp cinnamon
Ĺ tsp each ground nutmeg and ginger
70ml olive oil
90g sweet freedom or other syrup
100 ml soya milk
Ĺ tsp almond essence
600g chopped apples (5-6 apples, or up to 800g if you like!)
50g flaked almonds
Mix together the linseed and water first, so it has time to soak while you chop the apples, etc. Preheat oven to 150C, and grease a 20cm round cake tin.
Whisk together dry ingredients (except almonds). Separately, whisk together wet ingredients (including linseed gel). Combine and stir gently. Fold in apple chunks. Poor into tin, press down, top with flaked almonds and bake 35-45 minutes (the gluten free version may take a bit longer). Itís done when the middle bounces back and edges just pulling away from the sides (some apple may stick to a skewer!). Eat warm or rest in tin for 2 hours and eat at room temperature.