Healthy treats, party
250g raw honey
150g unsalted butter, softened
300g wholemeal spelt flour
¼ tsp ground cinnamon
¼ tsp all spice
1 tsp lemon zest
2 tsp baking powder
Pinch sea salt
2 large apples, peeled, cored and diced
½ tsp ground cinnamon
½ tsp vanilla powder or extract
1x 400g coconut cream, refrigerated for a few hours
1 tsp vanilla powder
Pinch of stevia
Whipped coconut cream
Preheat oven to 180°C and line a 6” or 8” cake tin with baking paper.
Add honey, softened butter and eggs to a large bowl and whisk to combine.
In another bowl, combine flour, spices, lemon zest, baking powder and salt.
Add dry mix to wet mix and whisk to combine.
Pour batter into prepared cake tin and bake for 35-40 mins or until a cake tester comes out clean.
Take out of the oven and allow to cool in the tin for 10 mins before turning onto a wire rack to cool completely.
add diced apples to a small saucepan, add a 1/3 cup of water, cover and bring to a boil.
Turn heat down and allow to simmer for 2-3 mins. Take off the heat and allow to cool.
To make the whipped coconut cream, scoop the thick white cream out of the can into a small bowl, add vanilla and stevia and whisk until combined.
Once the cake has cooled, frost with a layer of coconut cream and top with apple compote.
For extra sweetness drizzle some honey over the top.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
- Add 2 tbs of Wholesome Child Protein+ Vanilla to cake batter before cooking.
- Add 2-3 tsp of Wholesome Child Veggies+ to apple compote at end of cooking.
- Add 1-2 tbs of Wholesome Child Protein+ Vanilla to whipped coconut cream before whisking.
Allergy advice and simple swaps:
- For a gluten-free version: Swap spelt flour for arrowroot and buckwheat flour or a gf flour mix of choice.
- For a dairy-free version: Swap butter for coconut oil.
- Mix the juice of half a lemon with 2 tbs of raw honey and glaze the cake while still warm.