Summary

Ingredients

• 3 tablespoon flaxseed, crushed
• 6 tablespoon water
• 70 g mararine, alternatively butter
• 3 tablespoon peanut butter, alternatively almond butter
• 4 tablespoon applesauce
• 4 tablespoon soy quark (quark alternative), alternatively soy yoghurt
• 100 g teff flour, alternatively buckwheat or spelled flour
• 100 g almonds, round
• 50 g flour, luten-free, e.., Flour mix for cakes
• 45 g coconut blossom suar
• 25 g stevia
• salt
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ baking soda
• 0.25 teaspoon ¼ cinnamon
• 0.25 teaspoon ¼ cardamom

Also:

• 80 g applesauce
• 30 g almonds, chopped

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Line a 22 cm baking pan with parchment paper. Put the crushed flax seeds in a bowl and mix with 6 tablespoons of water. Let it soak for about 15 minutes.
2. Melt the margarine and let it cool. Add the liquid margarine to the flaxseed mixture. Add peanut butter, applesauce and soy quark and stir in.
3. In a second bowl, mix the teff flour, ground almonds, gluten-free flour, coconut blossom sugar, stevia, salt, baking powder, baking soda, cinnamon and cardamom. Add the liquid ingredients and briefly fold in until a smooth dough is formed. Pour the dough into the prepared baking pan and smooth it out. Spread some applesauce on the surface with a spoon and sprinkle the chopped almonds on top.
4. Bake the applesauce cake in the preheated oven on the middle rack for about 40 minutes. Take out and let cool slightly.
5. The cake tastes delicious already lukewarm or when cooled.