15 min prep, 50 minute cooking time


Dry ingredients

  • 2 cups spelt flour (or wholegrain flour of your choice)

  • 1 tsp baking soda

  • 1 ½ tsp baking powder

  • 2 ½ tsp cinnamon

  • ½ tsp salt

  • ½ cup walnuts pieces


Wet Ingredients

  • ¾ cup non-dairy milk of choice

  • 1 ½  tsp pure vanilla extract

  • 3 tbsps. pure maple syrup

  • 1 tbsp. panela evaporated cane juice

  • 1 ½ tbsp. lemon juice

  • 1 ½ cups apple sauce, puree or stewed apple


Extra ingredients

  • 4 slices of stewed apple for top layer

  • Extra stewed apple slices for middle layer

  • 3-4  whole walnuts



  1. Preheat oven to 190C & line cake pan with baking paper.

  2. Combine dry ingredients, and mix well.

  3. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.)

  4. Pour half of the mixture into a pan.

  5. Top with one layer of apples slices, push apples down to be as level as possible making sure that the batter is surrounding them. This help the cake stay together when it is cooked.

  6. Poor remaining batter over apples, smooth over.

  7. Top with spare stewed apple slices and walnuts, push down lightly.

  8. Cook for 50 minutes, depending on your oven. 

  9. When knife or cake tester comes out mostly clean remove from the oven and let cool for ten minutes before turning out onto a cooling rack.


For best consistency let cool completely before slicing and serving, however if you are like me and can’t wait, eat up and enjoy with your favourite cup of tea.




Apple & Walnut Tea Cake