Ingredients for a 10 inch springform pan
We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a delicious outcome.
- One large banana
- 150 grams of maple syrup
- 250 grams of peanut butter, unsweetened. Creamy and salted is what we prefer!
- 0.25 cup to 0.5 cup coconut milk (or almond milk or similar)
- 120 grams of rice flour
- 2 teaspoons organic baking powder
- 1.5 tsp cinnamon
- 1 dash of vanilla
- 3 large Fuji apples
- 1 lemon
- Preheat the oven to 320°F.
- Line the bottom of the springform pan with baking paper, grease and flour the sides.
- Wash the apples, cut two apples into very thin slices and mix them with the juice of half a lemon.
- Peel the third apple and cut it into very small cubes and mix with the juice of the other lemon half.
- Purée the banana, stir in the maple syrup and vanilla with a spatula or cooking spoon.
- Then stir in the non-dairy milk – depending on the thickness, add 1/4 cup or 1/2 cup coconut milk (for instance: add 1/4 cup if your peanut butter is very creamy and melty; add 1/2 cup if it's more firm.)
- In a separate bowl, blend the dry ingredients (rice flour, baking powder, cinnamon.)
- Stir the peanut butter in a mixing bowl, then add the banana mixture. Slowly stir in the flour mix using a silicon spatula or cooking spoon. Mix all ingredients well.
- Fold in the cubed apples, and fill your springform pan with the batter. Press the apple slices lightly in the batter and bake for 45-55 minutes.
- Brush the apple slices with your remaining lemon juice periodically while baking.
- When the cake is finished (a toothpick or caketester will come out clean when inserted in the center) let the cake cook on a cooling rack. Brush with a bit of maple syrup when serving.
We found that this cake makes a delightful and filling breakfast, but it can be eaten with ice cream as a dessert too!
We found this recipe online at Our Food Stories and adapted it for the Moscow Food Co-op!