Green Tea, Apple and Coconut Cake

Heartfelt Kitchen

Gluten free / Dairy free
Makes 1 small cake
  • 3/4C coconut flour
  • 1/2C finely dessicated coconut
  • 5 eggs
  • 1C unsweetened applesauce
  • 1/4C coconut oil
  • 1T psyllium husk
  • 1t baking soda
  • 1t apple cider vinegar
  • 1t vanilla paste
  • 3/4t cinnamon
  • 3t Cullinary grade matcha powder
  • 1 green apple, washed and thinly sliced
  1. Preheat the oven to 170 degrees celsius and grease a 20cm cake tin with coconut oil.
  2. In a food processor, combine all ingredients apart from the sliced apple.
  3. Allow the mixture to stand for a minute to allow the psyllium husk and coconut to absorb the liquid.
  4. Scoop and push batter into the prepared cake tin. Decorate with slices of apple.
  5. Bake for 35 minutes or until cooked through.
  6. Allow cake to cool completely before removing from tin. Serve with full fat greek yoghurt for afternoon tea. Store in an airtight container for 3-5 days.