Wholemeal apple and coconut cake (dairy-free)


School has started and the huge responsibility to send healthy and delicious packed lunches to my pre-teen daughter is reflected by the extra time spent baking and cooking. She totally has a sweet-tooth (it must be genetic!) and I rather send her some homemade sweets than leave her to the temptation of the sugar-packed cupcakes or tray bakes available at school. Not that I’m complaining! I end up being rewarded with some healthy treats for my packed lunch too!

And with this apple and coconut cake with a fluffy wholemeal cake base, an apple filling and topped with a crunchy crumble, the school term couldn’t start in a better way!

The three components of the cake are prepared separately and the cake is then assembled before baking but it is not as complicated as it sounds. The preparation is super-easy and the children will love to help on this one.



For the filling

  • 2 apples (I used gala apples but you can use whatever apples you have available)
  • 2/3 cup of orange juice (you can use apple juice but I like the acidity that the orange juice bring to it)
  • 1/2 teaspoon of mixed spice (or cinnamon)
  • 1 1/2 tablespoons of cornstarch (dissolved in 3 tablespoons of cold water)

For the topping

  • 1/2 cup whole wheat flour
  • 1/2 cup plain wheat flour
  • 1/2 teaspoon (fine) sea salt
  • 1/2 cup unsweetened coconut (or ground walnuts/brazil nuts)
  • 3 tablespoons of warmed (runny) honey

For the cake base

  • 1 3/4 cups whole wheat flour
  • 1 1/2 soya milk (any vegetable milk will do or even dairy milk)
  • 1/2 cup sugar (this is normal caster or granulated sugar for the sake of the cake texture; the cake is not actually that sweet despite the sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon of (fine) sea salt

How to:

  1. Turn the oven to 180ºC and start by preparing the filling. Peel and slice the apples into thin slices. DSC_0476 (1)_Fotor
  2. Place them in a pan with the juice and mixed spice and bring to a boil letting simmer for 2 minutes. Stir in the dissolved cornstarch, turn off the heat and leave it to cool while preparing the other components.DSC_0483_Fotor
  3. Next, prepare the topping by blending all the topping ingredients in a food processor for about 1 minute.DSC_0499_Fotor
  4. For the cake base dough, just place all the ingredients in a bowl and mix them!DSC_0505_FotorDSC_0510_FotorDSC_0512_FotorDSC_0519_Fotor
  5. Lightly oil a 9″ x 13 ” (23cm x 33 cm) baking tray.DSC_0522_Fotor
  6. And it’s time for assembling!DSC_0525_Fotor
  7. First, spread the dough over the bottom of the tray.DSC_0528_Fotor
  8. Arrange the apple filling over the batter…DSC_0529 (1)_FotorDSC_0533_Fotor
  9. … and sprinkle crumb topping over the whole tray.DSC_0535_FotorDSC_0537_Fotor
  10. Bake for 30-35 minutes or until a knife comes out clean in the center of the cake.

Et voilá! It is as easy as this!



And it finds in a dollop of soya yogurt (or any custardy-like yumminess) the perfect companion… NOM!


Enjoy it!



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