Apple cake with cream cheese frosting |

Recently my lovely friend gave me a whole load of delicious apples from the apple tree in her garden. It coincided also with me being sent the most delicious parcel from the lovely people at Nush Foods, which included their new almond ‘cream cheeses’.

As someone who previously used to be a little bit obsessed with cream cheese frosting I knew I had to give a dairy free version a go.

Then I remembered that the Jewish festival of Rosh Hashanah was approaching and suddenly it came to me! Why not try my hand at an apple cake with cream cheese frosting?

Before I dive into telling you about how amazing it was and how you need to make it RIGHT NOW let me explain the religious reference – Rosh Hashanah is the Jewish new year, which is around autumn time, and a typical food eaten is apple dipped in honey to signify a sweet new year. People also bake honey cakes, so instead I thought why not bake an apple cake!

It’s so so tasty and the cream cheese frosting just takes it to another level. You will honestly not believe it doesn’t have dairy in! You guys are in for a real treat.

For anyone else celebrating, wishing you Shana Tova!

Makes one 4″ double layer cake, double up the quantities for an 8″ cake.

Ingredients

1 cup apple purée (blend 3 medium or 4 small apples for around a minute until smooth)
1 1/2 cups ground almonds
1 cup oats
1/2 cup buckwheat flour
2 tbsp coconut oil, melted
2/3 cup maple syrup
1 tbsp cinnamon

For the frosting

1 pot Nush almond cheese

3 tbsp maple syrup

Preheat your oven to 180C. Place the oats in a food processor and whizz for about a minute until they form a fine flour. Combine this in a bowl with the ground almonds, buckwheat flour and cinnamon and stir well.

Stir in the apple purée, then add in the coconut oil and maple syrup and stir again until all combined. Spoon the mixture into two lined cake tins and bake for 35 minutes or until a skewer comes out clean.

Leave to cool while you make the frosting. To do this, spoon the almond cheese into a bowl, add the maple syrup and cream together using a spoon until smooth. Spoon half the mixture on top of one cake evenly, then place the second cake on top and spoon the rest of the frosting on top. Store in the fridge, if there’s any left that is!

Love, Mrs H xx