Juicy apple cake made with einkorn flour
This moist apple cake is a real treat for autumn days. Made with white einkorn flour, it combines a delicate vanilla base, a fragrant layer of apples with cinnamon and pecans, and an irresistible cocoa topping. Easy to make and irresistibly soft — perfect for a cozy homemade treat with a cup of tea or coffee.
Ingredients:
For the cake batter:
- 3 eggs
- 50 grams coconut sugar
- 200 milliliters apple-cherry juice
- 150 milliliters milk
- Seeds from 1 vanilla pod
- 350 grams Ecosem white einkorn flour
- 100 milliliters oil
For the apple layer:
- 2 apples
- 2 tablespoons coconut sugar
- 2 tablespoons flour
- ¼ teaspoon cinnamon
- 50 grams chopped pecans
For the cocoa mixture:
- 2 tablespoons cocoa powder
Method:
- Beat the eggs. Beat the eggs with a whisk. Add the coconut sugar and beat again.
- Liquid ingredients. Pour in the milk and apple-cherry juice, add the seeds from the vanilla pod, and mix well.
- Cake batter. Add the flour and oil and mix until smooth.
- First layer. Pour half the mixture into a prepared cake tin. Sprinkle the chopped pecans on top.
- Apple layer. Cut the apples into small cubes. Toss them with the coconut sugar, flour, and cinnamon, then spread evenly over the cake batter.
- Cocoa mixture. Add the cocoa to the remaining half of the mixture and mix well. Pour it over the apple layer.
- Bake. Bake in a preheated oven at 180°C for 40–45 minutes. Check for doneness with a wooden skewer.
Let the cake cool slightly, remove it from the tin, and cut into pieces.
Enjoy!
