Photos: Bar Snir
No sugar, no white flour is chock-full of dried fruits – it’s the perfect cake to eat in the sukkah.
This amount works for a 24-26 cm tin.
100g dried figs
50g dried pineapple (sugar-free kind)
2 apples, finely grated
Juice from 1 orange
5 tbsp coconut oil
60ml (1/4 cup) milk (can be replaced with almond, rice, etc for vegan)
1 tsp vanilla bean paste or extract
60ml (1/4 cup) maple syrup
3 tbsp chia seeds + 9 tbsp water, set for 10 minutes
60g almond flour
100g whole spelt flour
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
1 pinch cloves
powdered sugar, to sift over the cake (optional). You can also use fine ground coconut
- Preheat oven to 175ºC and grease the base of a round 20cm cake tin and line with baking paper.
- Make the chia gel first as explained above.
- Chop the dried fruit into small pieces and add to a large bowl with the grated apples, orange juice, coconut oil, milk, vanilla, maple syrup, and chia gel and set aside.
- In a medium bowl, combine the flours with the spices and mix well.
- Add to the dried fruit mixture in batches, stirring so everything is well combined and coated. Make sure you don’t have flour bubbles.
- Pour into the cake tin and bake for 40 minutes or until an inserted toothpick comes out clean. (If the tin is smaller and the cake is higher, it will take longer; if the tin is wider and the cake is lower, the baking time will shorten).
- Remove cake from the oven and leave to cool for 20 minutes, then turn it out and place on a cooling rack to cool completely.
- Sift over some powdered sugar and serve with yogurt. If you’re staying completely away from white sugar, you can sprinkle fine coconut just before serving.