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Author Notes: This cake is mildly sweet thanks to the shredded apples, but not overly so. It's free of sugar and made with whole wheat flour. It has no added oil, instead relying on applesauce and a bit of nut butter to moisten it. You can find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs
Makes 1 cake
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1/4 cup nut butter
- 1/4 cup apple sauce
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 2 cups grated apple
- 1/2 cup rolled oats
- 1/4 cup whole wheat pastry flour
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- Heat the oven to 375F and grease or line a springform pan.
- Begin by making the streusel topping. Add the oats, flour, coconut sugar, and coconut oil to a bowl and mix it all together with your hands. Once it's fully mixed, set it to the side and prepare the cake.
- Combine the flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- In a medium sized bowl, lightly beat the eggs. Add the nut butter, applesauce, honey, and vanilla.
- Remove the seeds from the apple and cut away any bruises. I didn't peel my apples, but if you're using conventional fruit from the supermarket, remove the skin. Grate with a box grater or with the grating attachment of a food processor. Add the shredded apple to the egg mixture.
- Add the egg and apple mixture to the dry ingredients and stir with a wooden spoon until just combined. Pour into the prepared springform and level the batter. Sprinkle the streusel topping over the cake, and bake at 375F for 30 minutes. It will spring back lightly when touched and the sides will be golden and pulling away from the edges of the pan. Serve with coconut whipped cream.