Heavenly coffee-caramel flavored cake with streusel topping, made with healthy fats, naturally sweetened, gluten and dairy free.
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE CAKE:
- 4 Green apples, peeled and grated
- 250 grams (2 cups) pitted dates, chopped into small pieces
- 2 tablespoons (heaping) Instant coffee, dissolved in 1 cup boiling water
- 1-½ tsp Baking soda
- 2 cups Gluten-free all-purpose flour, sifted
- 1 pinch Salt (I use Himalayan pink)
- 120 grams (1/2 cup) melted coconut oil
- 1 Egg
- 2 teaspoons Vanilla extract
- 3 tablespoons Honey or maple syrup, more to taste
- FOR THE STREUSEL FILLING:
- 1 cup Gluten Free All Purpose Flour
- 1 cup Coconut Flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Cinnamon
- ⅓ cups Coconut oil, melted
- 3 tablespoons honey or maple syrup
Preparation
For the cake:
Preheat the oven to 180°C (350°F), grease and lightly flour an 8-inch (20 cm) square (or round) cake pan.
In a bowl, place the grated apple, dates, baking soda and coffee mixture. Stir gently and let cool for about 15 minutes until the dates are nice and soft. Stir occasionally.
In another bowl, sift together the flour and salt.
Once the apple date mixture has cooled, stir the coconut oil, egg, vanilla and honey into the apple date mixture.
Using a metal spoon, gradually stir the sifted flour and salt (about 4 tablespoons at a time) into the apple-date mixture until all the flour is combined. Pour the cake mixture into the cake pan and level. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean
For the streusel topping:
In a medium-sized mixing bowl, combine the gluten-free flour, coconut flour, xanthan gum, and cinnamon. Stir in coconut oil and honey. I like to make this piece with my hands, pressing the crumbs together to form a crumble, or using a spoon. Sprinkle streusel over baked cake, bake another 10 minutes or until streusel topping is gorgeous and golden brown.
Remove from oven and let cool completely before cutting into squares and serving.
Remarks:
• I like to check the cake halfway through baking. If it is already golden enough, which may depend on your oven, cover the cake with a piece of aluminum foil and continue baking.
• This cake is delicious with a cup of tea or coffee, or as a dessert. Serve hot with whipped cream. Yum.
