- 3 vegan “eggs”
- 150 gr. coconutblossom sugar
- 1/2 tsp good quality vanilla powder
- 1 tbsp fresh thyme leaves chopped
- 1 tbsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp cardemom powder
- 225 gr. wholewheat speltflour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 225 gr melted vegan butter
- 1 tbsp maple syrup
- 100 gr roasted hazelnuts (option to cut them in half)
- 1 or 2 apples ( I use Granny Smiths) in small cubes
Start by peeling the apple(s) and cut them in cubes.
Pre-heat the oven at 180 ℃. Cover the baking tray with a sheet of baking paper (you can use a traditional round one, I used a rectangular one of 20 x 26 cm).
Make 3 vegan eggs by either mixing 1tbsp of linseed/chiaseed or vegan egg powder with 30 ml of water (repeat 3 times to make 3 eggs) and set aside for 15 minutes.
In the meantime mix the flour, baking powder, baking-soda, sugar, vanilla powder, thyme leaves cinnamon powder and ginger powder in a mixing bowl and mix well. Whisk the melted butter and the vegan “eggs” in until it forms a smooth batter. Add the maple syrup. Mix in the hazelnuts and apple cubes with a spatula, but spare a few hazelnuts for on top.
Transfer the batter into the baking tray, sprinkle the spare hazelnuts on top and bake for 55 minutes. When a wooden pick comes out clean, turn of the heat, leaving the cake in the oven with the oven-door closed for another 5 minutes.
Take out the cake and leave to cool in the baking tray.
Serve as it is or with a dot of (cinnamon) cream.
preparation time: 15 minutes baking time: 60 minutes