Ingredients:

• 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

Preparation:

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.

Enjoy!

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serves: 12

preparation time: 15 minutes baking time: 60 minutes