I just returned from a long weekend road trip with my family. Traveling while on a very restricted diet can be challenging and takes a lot of prep work and organized meal planning. This cinnamon apple cake is one of my go-to breakfast treats for traveling because I can easily make it ahead of time and freeze it and it still tastes like we stopped at a bakery.
Ingredients:
3 eggs
1/2 tsp vanilla
1/2 cup honey
1/4 cup coconut oil, melted
2 apples, peeled, cored and cubed
1 tbsp lemon juice
2 1/2 cups almond flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Cinnamon Swirl topping:
2 tbsp coconut oil, melted
2 tbsp honey
1 tbsp cinnamon
Directions:
1. Preheat oven to 350ºF. Place a round silicone pie mold on a baking tray, or line a metal pie pan with parchment paper.
2. Peel, core and cube the apples and place them in a bowl. Sprinkle with lemon juice and set aside.
3. In a large mixing bowl, mix together the eggs, vanilla, honey and coconut oil. Add in the dry ingredients and stir until well incorporated.
4. Fold in the apple mixture then pour the batter into the pie mold. Use a spatula or spoon to help even it out as the batter is quite thick.
5. In a small saucepan on the stove, melt the ingredients for the cinnamon swirl topping and drizzle onto the apple cake.
6. Bake for 25-30 minutes or until the top is golden brown. Let cool for 15 minutes then enjoy!
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