Updated: Aug 28, 2019
300g (2 1/3 cups + 1 tsp) plain white unbleached flour
65g (3/4 cup) almond meal
3 tsp baking powder
3/4 tsp baking soda
1/3 tsp salt
2 tsp ground cinnamon
1 tsp vanilla extract
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 cups of unsweetened almond milk
1 tbsp. (15ml) apple cider vinegar
230g (1 1/2 cups) brown sugar
1/3 cup unsweetened coconut yoghurt
3/4 cup walnut oil
2 Braeburn apples, diced
1 cup of apricot jam
1. Preheat oven to 190C and grease and line either 2x6 inch round cake tins or a 24 inch springform tin.
2. Make butter milk by adding vinegar to the almond milk, and set aside for at least 5 minutes.
3. In a large mixing bowl, sift in flour, baking powder, baking soda and spices. (except vanilla extract). Add almond meal and salt to the bowl, and mix until combined. 4. Add remaining wet ingredients to the butter milk (sugar, yoghurt, vanilla and oil). Whisk together, then pour into the dry mix bowl. Mix until just combined, then add apples and fold through.
5. Evenly split cake batter, between the two cake tins, then bake for 60-65 mins, covering with kitchen foil at the 45 min. mark.
6. Allow cakes to cool for 10 minutes, before carefully turning onto a wire rack to cool completely. Before layering the cake, cakes must be completely cooled (don't cut before they are so).
7. Put the apricot jam in a small pan and heat on low until its soft.
8. To assemble your layer cake, cut your cake (s) in half so that you have either 2 or 4 even cake layers.
9. Put it through a sieve and spread the jam in between the cake layers then add a thick layer of cream, and repeat.
8. Finish by covering the whole cake with a thin layer of cream and decorate as you wish.