Chocolate Apple Cake

Aug 24, 2015

There’s a chill in the air that will have you know Summer is slowly making its exit. That and the fact that apples are starting to ripe. It’s been a hot Summmer, yet somehow I didn’t expect to get a basket of ripe apples from our friend’s orchard this soon in the year. But as soon as I did, it made total sense that, even peculiar for late August, I’m actually keen on making apple dessert.

This apple cake falls in the category of what I like to call ‘lazy bakes with a side of instant gratification’. And because it combines apples with cocoa, it’s at the top of my list. Basically, it’s a cake where you mix all the ingredients and then you just need to bake it. Feel free to substitute regular sunflower oil instead of coconut oil (even though the latter is healthier). This cake can be made sugar-free by substituting the sugar with 225ml/1¼ cups honey and if you do so, you will need to bake it at 165C/330F and check it more often to prevent from burning.

I make this cake at least twice during apple season and I like how it’s totally unpretentious, not a whole lotta pretty looking, yet suitable for serving as post-dinner dessert or having in the morning with a cup of coffee. And it’s totally great as an afternoon snack too. And ideally, it would probably be best when baked and enjoyed at your country cottage, in the early crisp evenings, while the smell of burnt wood rises through the air. However, if you, like me, don’t own said cottage, home will do just fine.

Enjoy the rest of the Summer, everyone!

Chocolate Apple Cake

200g/1 cup granulated sugar OR 225ml/1¼cups honey

5 free-range eggs

100ml/½ cup coconut oil, melted

3-4 Tblsp cocoa powder

165g/1¼ cups flour

1 tsp baking powder

1/2 tsp powdered cinnamon

1/2 tsp powdered ginger

1/2 tsp ground cloves

4-5 apples, peeled, cored and cubed

1 tsp pure vanilla extract

Icing sugar and cinnamon, for dusting

Preheat your oven to 180C/350F. Grease and line a 20cm/9in springform. In the bowl of your stand mixer fitted with the whisk attachment, beat sugar (or honey) and eggs until light and fluffy, for about 5 minutes. Alternately, use a handheld mixer. Next, add the oil and mix well. Add the dry ingredients and incorporate well, without over-mixing. Add the apple cubes and the vanilla extract, give everything a toss and transfer to your pan. Bake in the centre of the oven for about 45 minutes. Cool to room temperature, then dust with cinnamon and icing sugar.

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