My favourite delicious, healthy and easy cake recipe! This Sugar Free Apple Date Cake With Coconut Topping is dairy free & made with fresh apples, dates and coconut milk.
- FOR THE CAKE:
- 4 medium green apples (I use golden delicious) , peeled and chopped small
- 250 g (2 cups) pitted dates , chopped small
- 1 1/2 tsp baking soda
- 1 cup boiling water
- 1 3/4 cups cake flour
- pinch of salt
- 120 g (1/2 cup) coconut oil , softened
- 1 egg , lightly beaten
- 2 tsp vanilla extract
- FOR THE COCONUT TOPPING:
- 3 tbsp coconut oil
- 3 tbsp honey , or maple syrup
- 2 tbsp almond milk , or milk of your choice
- 1 cup desiccated coconut , unsweetened
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TO MAKE THE CAKE:
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Preheat oven to 180°C (350°F), grease and lightly flour an 8 inch (20cm) square (or round) cake tin.
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In a bowl, place apples, dates, baking soda and boiling water, give it a gentle stir and set aside to cool for about 18 - 20 minutes until the dates are nice and soft, stir occasionally.
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In another bowl, sift the flour and salt together.
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Once the apple date mixture has cooled, stir the coconut oil, egg and vanilla into the apple date mixture.
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With a metal spoon, stir the sifted flour and salt gradually (about 4 tablespoons at a time) into the apple date mixture until all the flour is combined. Spoon the cake mixture into the cake tin and level out. Bake for 30 mins.
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TO MAKE THE COCONUT TOPPING:
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In the microwave, gently melt coconut oil and honey together, once the mixture is liquid, take out the microwave, and stir in the almond milk and desiccated coconut, mix together well.
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Spoon coconut topping over the baked cake, and press down with the back of a metal spoon to get an even layer. Return cake to the oven until the topping is golden, about 10 mins, keep an eye on it, it browns quickly.
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Place the cake on a cooling rack and allow to cool in the cake tin, then slice into squares, gently lift out with a spatula or cake flip, and serve.
I like to check the cake halfway through cooking time, if it’s already golden enough, which it might be depending on your oven, cover the top with a piece of silver foil and continue baking.
This cake is delicious as a dessert! Serve warm with whipped cream or ice-cream - YUM. I also like it straight out the fridge in summer, it’s absolutely delicious either way!
It can be made a few days ahead of time, in fact, it just gets better as the flavours enhance over time! It freezes brilliantly too.