Apple and speculoos cake with almonds
Egg-free cake with apple and speculoos spices, ten slices
Active: 15 min
Waiting time: 45 min
250 kcal per person
4 g protein per person
Dessert
Protein source: flaked almonds and soy milk · Carb source: flour and sugar
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Ingredients for 4 people
- 250 g flour
- 150 g sugar
- 250 ml unsweetened soy milk
- 80 ml oil
- 10 tbsp cider vinegar
- 10 tsp baking powder
- 2 tsp speculoos spice mix
- 2 apple, peeled, finely diced
- 60 g flaked almonds
- pinch salt
Method
- Preheat the oven to 175 degrees and line a loaf tin with baking paper.
- Whisk together the soy milk, oil, cider vinegar and sugar.
- In another bowl, mix the flour, baking powder, speculoos spices and salt.
- Fold the wet mixture into the dry, just until no flour is visible. Fold in the apple and two thirds of the flaked almonds.
- Pour into the tin, scatter the rest of the almonds on top and bake for 40 to 45 min until a skewer comes out clean. Let it cool completely before slicing.
Tip
Do not stir for too long, or the cake turns tough. The vinegar reacts with the baking powder and so replaces the egg.
Keeps for 3 days in the fridge
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