Apple Cinnamon Cake with Hazelnut Frosting
1 cup oat flour (I used gluten free)
1 cup spelt flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/4 cup unsweetened applesauce
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
2 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1/4 cup + 1 tbsp maple syrup
2 tbsp coconut oil, melted
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, combine almond milk and apple cider vinegar. Set aside and allow to curdle for at least 5 minutes.
In a medium bowl, whisk together applesauce, flax egg, vanilla extract, salt, cinnamon, maple syrup, and coconut oil. Once fully combined, add the almond milk mixture and stir.
In a large bowl, mix oat flour, spelt flour, baking soda, and baking powder.
Add wet ingredients into dry and mix until fully incorporated.
Pour the batter into an oiled 8-inch round cake pan and bake for 30-40 minutes, or until an inserted toothpick comes out clean. Frost with hazelnut frosting (see below).
yields about 1 1/2 cups frosting
1/2 cup raw hazelnuts (soaked for at least an hour, drained and rinsed)
1/2 cup cashews (soaked for at least an hour, drained and rinsed)
1/4 cup almond milk
1/4 cup maple syrup
2 tbsp coconut oil
1 tsp vanilla
2 tsp lemon juice
1/2 tsp salt
Combine all ingredients in a high speed blender. If the mixture is too thick, add an extra tablespoon of almond milk.