Vanilla, apple & cinnamon cake

3 medium (440g) red apples

1/3 cup extra virgin olive oil

1/3 cup maple syrup or raw honey

4 free range eggs 

2 teaspoons vanilla extract 

3 teaspoons ground cinnamon 

2 teaspoons baking powder 

1/2 cup sunflower seed flour

1 cup cauliflower flour


Heat oven to 180 degrees and line a 22cm spring form round cake tin with greaseproof paper.

Dice two of the apples into small pieces for the cake, and finely slice one of the apples to arrange over the top and set aside.

In a large mixing bowl whisk together oil, maple syrup, eggs, and vanilla.

Add the two chopped apples, cinnamon, baking powder, sunflower seed and cauliflower flour. Mix well.

Pour into lined tin. Arrange sliced apple over the top and place in oven to bake for 40-50 minutes. Check the middle with a skewer, it will be slightly moist still when cooked. Allow to cool in tin for 20 minutes, then transfer to a wire rack to cool completely.

Slice and serve. Best stored in fridge up to 3 days. 

Serves 8. Gluten and dairy-free.

For more health tips and gut-related information, follow _livingnaturally_therese or join up to our Feel Fabulous by Friday Program.