This rustic apple cake is perfect for dessert and breakfast. I consider it a healthy cake with its whole grains and real food ingredients.
- 1-½ cup Whole wheat white flour
- 1 teaspoon baking powder
- ¼ teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- ¼ teaspoons Sea salt
- 1 cup Plain Greek yogurt
- ½ cups coconut sugar
- 2 whole Eggs
- 1 teaspoon pure vanilla extract
- 1-½ cup Diced Gala apples, bite sized
- ½ cups Chopped raw nuts
Heat the oven to 350℉ and grease or lightly oil an 8-inch round cake pan.
In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
In another bowl, add the yogurt and sugar and whisk together. Add the eggs one at a time and whisk lightly until combined. Add the vanilla and whisk gently once more.
Add the flour mixture to the liquid mixture and stir with a spatula until just combined. Add diced apples and chopped walnuts and stir briefly. Be careful not to overmix. Pour batter into prepared 8-inch cake pan and spread evenly.
Bake for 35 to 40 minutes, until the top is golden brown and a cake tester or toothpick inserted into the cake comes out clean. Remove from the oven and let the cake cool in the pan for about 10 minutes. Then stand on a cooling rack.
Serve plain or with a scoop of all-natural vanilla ice cream, or with whipped cream, or whipped coconut cream, or with a sprinkle of powdered sugar. Enjoy!