Apple, orange and cinnamon cake

Posted: December 8, 2017

As with most healthy bakes, making this cake simply entails throwing some things into the blender, forming them into a cake shape, and  baking them in the oven. It’s ideal if you have leftover stewed apple clogging up your freezer and/or you enjoy the combination of apple and orange. It makes a great breakfast, mid-day snack, pudding, or sweet thing to  pick at. It will also fill your house with a lovely smell while it’s baking.

My amounts are flexible; you can change them to suit your needs. This version came out very moist, but that was largely because I added extra amounts of apple; go for two cups if you don’t want it so apple-y. The cacao butter gives it a dairy-free buttery richness, and that along with the coconut oil means you don’t have to use harmful vegetable oil, as with the usual apple cake recipes.


1 1/2 cups almond flour (or ground almonds)

1 1/2 cups corn flour/polenta

1/4 cup ground flax seed

1/2 cup flour (eg gluten-free or rye flour)

1 tsp baking powder

2 tsps cinnamon

1/3 cup cacao butter, melted over a gentle heat

3 tbsps coconut oil, melted over a gentle heat

1 tsp vanilla

3 tablespoons honey (add more or some maple syrup if you want it sweeter)

Zest and juice of one small orange/half a larger orange

2 or 3 cups sliced, stewed apples (with skin is fine and adds extra nutrients)



Mix all the ingredients apart from the apple together in a blender. Spoon into a bowl and mix with the apple. Put into a cake tin and bake for 45-50 minutes at 180C or until golden brown on top and a knife inserted into the middle comes out clean.

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