This is one of my favourite cakes to make for the kids. The caramel layer is entirely optional, and I would not do it every time I make this cake, because of the extra time/work involved, but it’s a really yummy cake, and stores really well in the fridge for treats throughout the week or in the lunchbox.
1/2 cup coconut flour
1 tsp baking soda
1/4 cup coconut oil & 1/4 cup butter or ghee (or 1/2 cup coconut oil)
1/4 cup raw honey
1 tsp vanilla
2 apples diced
Caramel for Cake
5 Cups apple juice – fresh squeezed or store bought fresh cloudy (do not use apple juice from concentrate. It is too strong in flavour and will not work)
2-3 Tbs butter, ghee or coconut oil
Simmer apple juice until it thickens into a toffee like consistency (can take 30min- 1hr) watch it after 30min at intervals to make sure it doesn’t burn. Then add your oil/butter to emulsify and thicken into the caramel. There is a point where it starts to get thicker. Be careful not to add the emulsifying agent in before it gets to the thickness you want, you won’t be able to thicken back up later easily.
Method for cake
Mix the oil/butter and honey, add one egg at a time until blended. Add the vanilla and the chopped apple. Combine the coconut flour and baking soda in a separate bowl. Add the dry mixture to the wet ingredients until fluffy and well blended.
Pour the cake mix into a greased cake tin. Bake at 170 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.
Cool completely, then remove from the pan and cut in half lengthways, to smear the caramel layer in the middle. Another option is to do two thinner cakes, to create the halves, instead of having to cut the cake.
With my oven I cook at a lower temp for longer. (150 degrees for up to an hour, turning regularly for an even colour – due to my annoying oven.) A foolproof check for all gluten free baking is that it’s ready as soon as the top has an almost firm crust when touched and doesn’t give way when pressed with down onto the surface with your finger.