Dry Ingredients for the cake:
200g self-raising flour
200 g coconut flour
30 g hazelnuts
2 tsp baking powder
2 tbsp. chia seeds
65 g raisins
100g brown sugar
150 g cooking apples or any fresh apples
1 tsp cinnamon powder
Wet Ingredients for the cake:
65 ml coconut oil or rapeseed oil
2 tsp. vanilla essence
300 ml soya milk
Ingredients for the filling and icing
100 g tropical dried fruit
60 ml coconut fat free milk
80 g coconut sugar or powdered sugar
2 tsp cinnamon
Put dried fruit mix into the food processor and blend it until its broke in small pieces. Then add rest of the filling and icing ingredients and mix it together.
1. Preheat your oven to 180C (360F) and grease the sides and base of a 24 cm cake tin with coconut oil.
chop and soak the apples in 1/4 boiling water to soften. Sift dry ingredients into a bowl. Grind hazelnuts in a food processor to a fine flour then fold gently into the dry mix.
2. Blend wet ingredients in a blender including the apples without soaking water until super smooth.
3. Line a baking tin with baking paper and then grease the sides with coconut oil or vegan butter. Pour the batter into the cake tin and spread evenly. Bake the cake in the preheated oven for 35 minutes. Let cool down and then sprinkle icing on a top.