Ginger Apple Cake with salted caramel


This is a great recipe that I got from my very close friend Maria. I added my salted caramel recipe and it turned out to be delicious! It’s great for kids and perfect for afternoon snacks or teas. Enjoy!

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Makes 1 8 inch round pan.Ingredients:


2 Tablespoons flax meal
1/4 cup warm water
1/2 cup ground raw sugar
1/4 cup oil
1/4 cup coconut milk
1 teaspoon apple cider vinegar1 cup spelt flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon powder1 Large Ripe apple chopped small(1/4 – 1/2 inch)
2 Tablespoons Maple syrup


Salted Caramel:
1/2 cup ground raw sugar
1 Tablespoons Maple syrup
2 Tablespoons water
1 teaspoon dark molasses
1/2 cup Coconut cream

Sea salt to taste (I used 1/2 teaspoon)

Variations: Add chopped up walnuts/pecans, some crystallized ginger.




In a bowl, add warm water and flax meal. Mix and let sit for 5 minutes.
Add sugar, oil, coconut milk and whisk until sugar is well combined.
Add vinegar and mix.
In another bowl, mix the dry ingredients – spelt, baking powder, baking soda, salt, spices.
Add the dry to the wet and mix until well combined into a smooth batter.
In a bowl, add chopped apples and maple syrup. Mix well to coat.
Drop the apples into the batter. Fold to distribute well.
Drop batter into parchment lined or well greased 8 inch cake pan.
Bake in pre-heated 365 degrees F for 40-45 minutes or until toothpick from the center comes out clean.
Cool for 10 minutes before slicing.
Drizzle some salted caramel


Salted Caramel:

In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil.
Add coconut cream slowly and mix well.
Add sea salt, mix and take off heat as the mixtures comes to a boil.


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