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Happy Sunday my dear friends! The weekend is almost gone, hope you had a lovely …

Happy Sunday my dear friends! The weekend is almost gone, hope you had a lovely one 🧡🌞
I’ve beed very in the mood for baking these past days, I guess it’s just that time of the year. I have two new recipes, one with pumpkin and one with apples, warming and seasonal!
Today I’m coming to you with the apple almond cake similar to the one I already have on my website, but this time I added coconut yoghurt and it turned out even more fluffy, moist and comforting.
You can whip the batter in literally 10 minutes, the cake rises high and your kitchen smells amazing 😊 It really is the perfect autumn cake 🍁🍎🥧
Wholemeal Spelt Almond Apple Cake
🔸️1/2 cup (about 110g) raw cane sugar
🔸️1/4 cup (60ml) neutral oil (I used grapeseed)
🔸️1/4 cup (60ml) plain coconut yoghurt
🔸️3/4 cup (180ml) unsweetened plant milk
🔸️1 tbsp apple cider vinegar
🔸️1 tsp vanilla extract
🔸️1,5 cup (180g) wholemeal spelt flour
🔸️1/2 cup (55g) almond flour
🔸️1 tsp baking powder
🔸️1/2 tsp baking soda
🔸️1 tsp of cinnamon
🔸️pinch of salt
🔸️2 small or 1 large apple, cored and cut into cubes (peeling is optional)
🔸️handful of almond flakes
Add cane sugar, oil and yoghurt to a large mixing bowl, whisk for about 30 seconds with an electric mixer. Add plant milk, apple cider vinegar and vanilla, whisk for another 30 seconds. Add flours, baking soda, baking powder, salt and cinnamon and use the same whisk attachment to mix the batter. Whisk only until combined. Pour the batter into a 20cm springform, bottom lined with baking paper. Arrange apple cubes and almond flakes on top, press them gently into the batter. Bake at 180C for 30-35 minutes, or until golden brown. Let cool to room temperature and run a knife around the edges before removing the cake.