Easy, Make-Ahead, Gluten and Dairy-Free, Apple, Breakfast Cake
Servings: 8
Preparation Time: 30–45 minutes
Ingredients:
- 1 teaspoon coconut oil
- 4–5 apples, sliced
- 1/2 cup organic raisins
- 2 teaspoons pumpkin pie spice
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/3 cup raw hemp seeds
- pinch Himalayan Pink Salt
- 8 pastured eggs
- 1 cup milk of choice (unsweetened almond, homemade coconut milk, etc.)
- 2 teaspoons raw apple cider vinegar
- 1 teaspoon organic vanilla extract
Directions:
Preheat oven to 350 degrees F.
Grease a 9-inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in the oven for 15 minutes while you prepare the batter.
In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.
Pour batter into cake pan (over apples) and bake for 20–25 minutes or until a fork inserted in the middle comes out clean.
For best results, chill overnight and serve with maple syrup and homemade whipped cream.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!
