Apple Almond Spelt Cake

Enjoy the deliciously perfect balance of nutty and sweet with every slice of this Apple Almond Spelt Cake. This delectable cake, made with Sprouted Spelt Flour, fresh apples, and crunchy almonds, promises a moist and fluffy texture that will leave you craving a second slice.

Whether you’re hosting a gathering or enjoying a quiet moment at home, this cake is sure to impress kids and adults alike. Best of all, it’s completely vegan and plant-based, making it a guilt-free dessert you can savor any time of day.

Ingredients:

For the Topping:

3/4 cup sliced almonds
3 tablespoons all natural cane sugar
2 tablespoons almond flour
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1 tablespoon coconut oil, melted

For the Cake:

1 cup One Degree Organics Sprouted Spelt Flour
1/3 cup coconut oil
1/3 cup all natural cane sugar
2 teaspoons vanilla
1/4 teaspoon almond extract
1 tablespoon ground flax meal
1/2 cup almond flour
1/8 teaspoon salt
4 teaspoons baking powder
1/2 cup plant-based milk
2 apples, peeled and chopped

Directions

In a small bowl combine the sliced almonds, sugar, almond flour, cinnamon, and cardamom in a small bowl. Stir until everything is thoroughly mixed, then pour in the melted coconut oil and mix again until well combined.

Set this mixture aside. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper for easy removal after baking.

In a separate medium bowl, mix the wet ingredients. Use a hand mixer to cream together the coconut oil and sugar until the mixture is smooth and fluffy. Add the vanilla and almond extracts, then set the bowl aside. In another bowl, sift together the all-purpose flour, almond flour, salt, and baking powder. Stir until well combined. Make the batter by gradually adding the dry mixture to the creamed wet mixture, alternating with the milk. Mix until smooth, and gently fold in the chopped or grated apple until evenly distributed.

Pour the cake batter into the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the almond topping mixture over the batter. Place the cake in the preheated oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few crumbs attached. Optionally, during the last 10 minutes, lightly cover the cake with foil to prevent the almonds from over-browning. Once baked, let the cake cool in the pan for about 10 to 15 minutes before carefully removing it.

For a beautiful finish, dust with powdered sugar, and slice the cake.

You can store this cake in an airtight container in the fridge, where it will stay delicious for up to 5 days. For the best texture, let it come to room temperature before serving, or warm it in the microwave for a few seconds.

For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This will protect the cake from freezer burn and maintain its freshness for up to three months. When you’re ready to enjoy a slice, simply thaw it at room temperature or warm it in the oven for a few minutes for that freshly baked taste.

Enjoy!

Discover One Degree Organics—clean, non-GMO foods made with sprouted grains, legumes, and seeds for better nutrition and digestion. Trace every ingredient back to its source.

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