Hello Guys!!! I hope you are doing good….

Today, I have brought a special cake recipe for you guys. Not only it is super delicious, but it is super healthy too. It is eggless, dairy free and sugar free. Just make it to indulge into the apple heaven 😋

Ingredients

• 3 apples, medium sized
• 1 tablespoon lemon juice
• 12 cashews
• ½ cup water 
• ¾ cup cold pressed coconut oil
• 1 cup jaggery powder (you can also use crushed jaggery)
• 2 cups wheat flour
• 1 tsp cinnamon powder
• ¼ tsp nutmeg powder
• 2 pinches of salt (I use rock salt)
• ½ tsp baking soda
• ¾ tsp baking powder

Preparation

1. Preheat the oven at 180° Celsius.
2. Grease a cake pan with neutral flavoured oil and line the bottom with parchment paper. 
3. Soak cashews in water for 15 minutes. 
4. Drain the water. Add the soaked cashews in a blender along with ½ cup water. Blend to a smooth mixture. Just ensure not to add the water in one go. Add it gradually. In all, you would get ½ cup of cashew milk. Keep aside.
5. Peel the apples and roughly chop them.
6. Pour the lemon juice over the chopped apples and mix well. You have to ensure that the apples are properly coated with lemon juice. This will prevent them from darkening.
7. In a blender jar, add coconut oil, chopped apples, jaggery powder and half of the cashew milk we prepared. Blend until everything is well combined.
8. In a large bowl, add wheat flour, cinnamon powder, nutmeg powder, salt, baking powder and baking soda. Mix well.
9. Now, gradually add the wet ingredients into the dry ingredients. A few small chunks of apple is fine.
10. Mix until well combined.
11. Add the rest of the cashew milk. Mix well.
12. The batter would be thick, creamy and of pourable consistency.
13. Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles in the batter.
14. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
15. After removing it from the oven, let it be in the pan for 10-15 minutes so that it cools down a bit.
16. After 10 minutes, run the knife along the edges of the pan, place a rack or plate over it, flip it over and remove the pan. Remove the parchment paper. Flip it again. Let it cool completely. 
17. Enjoy!!!

Tips

If you are not lactose intolerant, then you can use dairy milk instead of cashew milk.