Lower-Carb, Grain Free Apple, Cardamom and Pecan Cake
This lower-carb, grain free cake is fragrant, mega-moist and flavoured generously with cardamom and cinnamon. The sweet apple, coconut and optional honey adds a gentle sweetness and the pecans add a lovely light crunch. It’s one of IINH taste health kitchens favourite lower-carb desserts.
Course Baking, Dessert, Desserts & Sweet Treats
Cuisine International
Servings 1 Loaf
Equipment
- 1 Loaf Tin
- 1 Mixing bowl
Ingredients
- 80 g almond flour ground almonds finely sieved
- 30 g coconut flour
- 50 g finely milled flaxseeds
- ½ tsp sea salt
- ½ tsp bread soda
- ¼ tsp baking powder
- 1 lightly rounded tsp ground cardamom
- 1 lightly rounded tsp cinnamon
- 2 tbsp coconut oil
- 40 g pecans roughly chopped
- 1 medium eating apple very finely grated
- 2 eggs 4 eggs if making dairy free
- 1-2 tsp honey
- 170 - 200 ml buttermilk 100 - 120 ml soya yoghurt for dairy free version
Instructions
- Pre-heat oven to 170 C, lightly oil a 1lb loaf tin and line with parchment or greaseproof paper.
- Sieve all dry ingredients into a bowl, rub in coconut oil and add in the nuts.
- In a small bowl mix the eggs, buttermilk and grated apple together until blended.
- Make a well in the flours. Add liquid, stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
- Transfer the mixture into a lined loaf tin and make a little did in centre with a spoon. Place in oven at 170 C for 30- 35 mins or until bread is cooked.
- Allow to cool on a wire rack.
Maggie's Tips
- If you want to make this cake dairy free use 4 eggs instead of 2 and add in 100ml of soya yoghurt instead of buttermilk.
- This is quite costly to make, so you might want to ration your slices.
- This cake freezes really well so why not cut into slices and take out and toast as needed.