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Apple and Cinnamon Cake

This Apple and Cinnamon Cake recipe was used by our lovely retreat chef Aimee on our retreats this Autumn to create a cake that tastes as good as it looks! You can also make this cake with almond flour or gluten-free flour if you prefer.


100 ml (3 fl oz) extra virgin olive oil
100 ml (3 fl oz) pure maple syrup
3 teaspoons gluten-free baking powder
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
200g wholemeal spelt flour
50g almond flour
750 g (24 oz) Braeburn apples finely diced with the skin
188g cup apple sauce



Preheat the oven to 160°C

Combine apple sauce, olive oil, maple syrup, baking powder, cinnamon and vanilla into a mixing bowl.

Add almond flour and spelt flour and mix through into a smooth batter.

Fold in the finely diced apples and mix through until all the apples are coated with the batter.

Pour into a prepared loaf tin, lined with baking paper.

Bake for 60 minutes until cooked through then remove from the oven to cool.

Serve warm or at room temperature and enjoy.

To garnish:

Make oven-dried apple slices by drying in a dehydrator or in a 200C oven for 1 hour. Then add in layers for additional texture and to decorate.



This recipe was provided by retreat chef Aimee Walker.


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