This cake is truly delicious.
Light. And moreish. The soya flour gives it a sweet flavour that complements the sharp fruitiness of the apples very well.
The caramel crunch of the almonds rounds this moist tea cake off beautifully. And as the icing of the cake you must try whipped coconut cream with a sprinkle of cinnamon.
Such a healthy festive treat. And it even freezes well.
Not that you’ll have any leftovers 
But you could always make double the amount and freeze a few slices for a rainy day, couldn’t you.
Note for Candida Sufferers:
This is a Special Occasion Cake.
You know how conscious I am of sharing cakes and desserts here on the blog. Simply because I don’t want to tempt those of my readers who are still struggling with Candida.
It is hard enough to stick to the Candida Diet as it is. Having said that – I do want to share this cake with you. So I hope it agrees with you!
For long term candida sufferers there just has to be an occasional sweet treat on the horizon.
This is one of them!
It is an all round lovely cake that is diabetic friendly and low GI. So it won’t mess with your blood sugar levels as much as traditional cake would.
Try not to eat it in the first 4-6 weeks of the candida diet though.
It’s best enjoyed once you’re well on your way with stage 3 and you can already tolerate small amounts of carbs, being it yeast free breads, starchy vegetables or apples.
But be assured, as far as cakes go, this is one of the healthiest and easiest to digest 
With full apple & almond flavour, without missing out on sweetness.
Just like a “normal” cake (you know, meltingly sweet with a sponge-cake-y texture). The apple in the dough prevents it from drying out and also magically softens the almond flakes, giving it a subtle sweetness. You wouldn’t know that it has no sugar in it.
It’s the first cake I ever made with sweetener.
After my recent disappointing attempts at making cake completely without sugar or sweetener, I really craved something sweet!
Being quite a real foods kinda girl I don’t ever really use any artificial things, let alone sweeteners.
But when I read that Xylitol sweetener is meant to be good for your teeth, and optimum nutrition legend Patrick Holford is happy to recommend it to his diabetics patients, I thought I’d give it a go.
And I’m glad I did. The cake is super.
- 110g (2oz; 0.5 cup) coconut oil (or butter)
- 110g (2oz; 0.5 cup) sweetener (I used Xylitol. If using stevia you might need less as stevia is sweeter)
- 110g (2 oz; 0.5 cup) organic soya flour
- 1 tsp baking powder
- 110g (2oz; 0.5 cup) ground almonds
- 110g flaked almonds (plus some for sprinkling on top)
- 300g (11 oz; 1.3 cups) Bramley apples (peeled, quartered and sliced)
- 4 eggs (or 4tbsp of soaked flax seeds in equal amounts of water)
- Preheat the oven to 180 degrees Celsius (350 F/ Gas 4).
- Grease a 23cm (9in) cake tin
- Blend the coconut butter and sweetener creamy. Stir in the flour, baking powder and ground almonds.
- Then chop a good handful of the apple slices into small pieces and add them alongside the flaked almonds to the dough mix.
- Now fold the eggs into the cake mixture with a spatula.
- Take the cake tin out of the oven. Line it with baking paper and fill the cake batter on top, spreading it equally.
- Lay out the remaining apple pieces on top of the dough in circles, starting near the cake rim, working your way towards the center. The more apple pieces you can get in, the better the taste.
- Last but not least sprinkle some cinnamon and flaked almonds on top.
- Bake for 25-30 mins (until the top is golden and set). Then cover the cake with tin foil and bake for a further 25-30 mins (until a skewer inserted in the center comes out clean).
I shared this recipe with Healthy Vegan Fridays, Wellness Weekend, Gluten free Fridays, 5 ingredient Mondays and Tasty Traditions.
{ 9 comments… read them below or add one }
This recipe looks great! I can’t eat soy, though. Could coconut flour or almond flour be a substitute?
Thanks Cindy
I could imagine that coconut & almond would taste delicious, but for the dough to bind together you’d probably need a lot of eggs or extra liquid. Can you have brown rice or gluten free all purpose flour? I think this might work best as a soya flour substitute. If you try it out, please share your results here with us.
Take care
Sounds yummy! Put “apple” and “cake” in the same recipe, and I’m right on it!
Thanks for linking up to Wellness Weekend, Sandra. 
Thanks so much Ricki, I wholeheartedly agree
We must make plenty more “apple” and “cake” creations this summer. I’m counting on you!
It sounds and looks delicious. One question: in step number 4, when you add the apple and flaked almonds, do you continue blending the batter at the same speed? I understand you find bits of apple and almond in it?
Also, at what stage do you add the eggs?
Sorry, I’m an unexperienced cook! But I really want to try this cake for my birthday!
Eva, I’m so glad you ask this. It made me aware that I omitted a step in this cake, waahhh! I have since amended the recipe. Sorry!
I mean you could make the cake according to the recipe instructions you saw, and it would be nice (but step 7 makes it even more scrumptious in my opinion!)
So in answer to your question: You don’t use a blender when you add the apples pieces, flaked almonds and eggs – you just gently fold them in, until everything is mixed in well.
The result looks like it had been blended. So no need to be afraid to have bits of almond or egg sticking out
. The moist batter softens the flaked almond completely.
Try whipped coconut cream and cinnamon with it – it’s lovely! Wishing you a fab birthday! When is it?
Thanks you much! Much clearer now for me! I’m not dieting when I go out, but at home I never have sugar, gluten, etc…(well, this time of my life I have relaxed it a bit) so I thought it’s a fantastic cake to make!
No soy for me either either BUT BUT other suggestions look viable, I think I get put off any gluten free when there is too much messing about which may or may not be successful.
I am talking about xanthem gum and all that – it is quite off-putting. Any more or less all-in-one cakes like this are just perfect.
Thank you, and keep the good ideas like this one coming, any involving quinoa down the line?
Great suggestions – haven’t made any cakes with quinoa – YET. But that’s high on my to do list. At the mo I’m experimenting with snack bars – I’ve got a feeling you’ll like at least one of them
Thanks for your comment Shakti.