Breakfast Apple Cake

March 14, 2017

This cake was born from a bag of nearly dead apples and the desire for cake. It was literally a throw together non exciting event that created a really yummy and healthy cake. I posted a pic on Instagram and got requests for the recipe. It's dense, moist, wholesome, with a hint of caramel apples. It keeps really well in the fridge...if it lasts that long of course. This would be super delicious with custard or ice cream and a good cuppa tea...if that's your jam.


My cooking notes: I found that this recipe needed extra wet ingredients thus the large quantity of eggs. There is a saying the more eggs the tastier the cake and this is proved true with this recipe. My eggs were on the small side. If you find that after adding all the dry ingredients your mixture is moist enough (it should be like a thickish pancake mix) then adjust your quantity of almond milk. You want a nice thick batter not to runny.



5 apples grated

1 cup of coconut oil

1 teaspoon of vanilla

1 teaspoon of cinnamon 

6 eggs

1 cup of wholemeal self raising flour

1.5 cups of desiccated coconut 

1 cup of sugar

1 cup of almond milk

1/2 cup of chopped walnuts

3 apples finely sliced

Maple syrup



  • Mix the grated apples, coconut oil, vanilla, cinnamon and eggs until combined.

  • Add the flour, coconut, sugar and walnuts. Stir to combine. 

  • You want a nice cake batter consistency so stir the almond milk in batches until a good cake batter consistency is achieved. (see cooking notes above) 

  • Pour the cake mixture into a lined lamington tin and spread the finely sliced apples on top of the cake and drizzle with maple syrup.

  • Bake in an oven at 160 for 1 hour.


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