Autumn Apple Spelt Flour Cake
This month I am very excited to bring you a seasonal apple cinnamon recipe for fall. In my recent survey on Instagram, that pit apple cinnamon against pumpkin spice, the majority of you voted for apple cinnamon. And I was quite pleased, as I had been working on perfecting this beautiful coffee cake recipe.
*This post was sponsored by Hockley Valley Spelt Flour
What I enjoy most about this cake, aside from the cute apple ring on top, is the lightness of it. It’s not a heavy or dense pound cake; it’s light and fluffy, and pairs very well with a cup of tea or coffee. The cake is egg-free, using unsweetened applesauce to add texture instead. This recipe is very quick to prepare and nearly foolproof to bake, so I recommend it for any beginner baker, or if you have company coming over and want to serve a beautiful homemade baked good.
I’ve kept the recipe basic, however you can add a dollop of coconut whip (or your favorite allergy-safe whip), hot homemade applesauce, or apple preserve. Even an easy drizzle of maple syrup would be tasty.
Hockley Valley Light Spelt Flour is a low gluten-flour, which is part of what makes this apple cinnamon cake so light and fluffy too. It has a low protein content, for a spongier, flakier texture. As always, what I love about Hockley Valley is that they are experts at producing light spelt flour, and have been doing so for over 25 years. They do one thing really, really well, so you can always expect the best quality product for the best final results in your baking. Find Hockley Valley Light Spelt Flour in the natural food aisles of Loblaws and Loblaws Superstore in Canada.
Alternatives: You may use a different solid fat (instead of lard) such as coconut oil, or your preferred allergy-safe vegan butter. Coconut will alter the flavor and texture of the cake, but it will still be delicious.
Peanut free, nut free, dairy free, egg free, soy free
1/2 cup lard
2/3 cup unsweetened applesauce
1/3 cup turbinado sugar, plus more for sprinkling on top
1/3 cup water
1 1/2 cups Hockley Valley Light Spelt Flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon, plus more for sprinkling on top
pinch of salt
1 *apple, very thinly sliced
Preheat the oven to 375F.
Beat the lard, applesauce, and sugar together until fluffy. Add the water and beat until smooth. Add the spelt flour, baking soda, baking powder, cinnamon, and salt, and beat until just combined.
Transfer the batter to a lined 8-inch round cake pan lined with parchment paper and spread it out evenly. Arrange the apple slices on top in a circular pattern. Sprinkle more cinnamon and turbinado sugar on top. Bake for 25 minutes, or until golden brown on the outside. A toothpick inserted in the center should come out clean.