This cake is the perfect snack any time of day! Packed with flavour, low in sugar, grain-free, and high in protein you can even have it for breakfast!
Author: Caitlin Iles
½cuporganic butterroom temperature (use softened coconut oil for a dairy free option)
¾cupscoconut palm sugar
3eggscan use 3 chia eggs to replace*
1tsp.coconut palm sugar
Preheat oven to 350C and grease a 9x9-baking dish with either butter or coconut oil. Set aside.
In a medium sized mixing bowl add together all dry ingredients, stirring to combine thoroughly. Set aside.
Using eggbeaters or a mini food whip together butter and coconut palm sugar until combined. Then add in eggs and vanilla and whip until relatively smooth (the coconut palm sugar won’t dissolve the same way as white sugar, so don’t be too precious about getting it smooth).
Add wet ingredients to dry and mix thoroughly.
Stir in apples and grated ginger.
Spread evenly into the baking dish and top with walnuts and remaining tsp. of coconut palm sugar.
Place in the oven to bake for 65 minutes.
Remove from oven and let cool a few minutes before transferring to a cooling rack.