Mini Spice cake
the topping of this can be changed to suit or don’t do it at all. this cake is super moist and yummy served warm!
Makes: 2 mini cakes
Cook time: 25-30mins
3/4c almond meal
2tbsp coconut flour
1tsp baking powder
Pinch of salt
1 1/2tsp cinnamon
1tbsp maple or coconut sugar
1tsp vanilla bean essence
2tbsp coconut oil melted
5tbsp organise Apple sauce
1tbsp pure maple syrup or sugar free
Turn your oven (fanforced) to 180 degrees Celsius. Line two mini cake tins with baking paper.
Combine the dry ingredients into one bowl. Whisk the wet ingredient in another bowl. Fold the two together! Simple
Decide the mix between the two tins and bake for 25-30mins. Check at 20mins and when a skewer comes out clean take them out! Allow to cool slightly before removing from tins.
Serve warm with organic butter, honey yogurt etc.
Topping: I used gewurhaus organic cacao coconut sugar and added sesame and macadamia for more or a dukkah : http://www.gewurzhaus.com.au/cocos_organic_coconut_blend
But you could make your own just a combination of macadamia nuts finely chopped, sesame seeds, coconut sugar, Cocoa