Apple and Cinnamon Cake


  8-10 servings
  15 minutes preparation time
  40 minutes cook time


  • 150g buckwheat flour
  • 100g  ground almonds 
  • 3 tbsp ground flaxseeds 
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar 
  • 250ml plantbased milk 
  • 1 large ripe banana 
  • 2 tbsp coconut oil 
  • 150g  Medjool dates pitted 
  • 1 tbsp vanilla essence 
  • 1 tsp ginger powder 
  • 1 tsp cinnamon 
  • ½ tsp clove powder
  • 1/2 tsp All spice 
  • 150g grated parsnip 
  • 125g  grated apple 

 For the frosting 

  • 6 tbsp coconut yogurt or cream 
  • 1 tsp Vanilla essence 
  • 1/2 tsp Cinnamon 
  • 2 tbsp icing sugar 
  • Berries of choice 


  1. Pre heat your oven to 180c  
  2. Grease a loose bottom pan with coconut oil.
  3. Add all the ingredients (apart from the parsnip and carrot) to a food processor or high speed blender and blitz until you get a smooth batter and there are no lumps.
  4. Grate the Apple and parsnip – add to a large bowl the mix in the batter.
  5. Spoon the batter into the cake tin and bake for 40 minutes.

To make the frosting – mix all the ingredients in a bowl until well combined.

  1. Allow the cake cool for 10-15 minutes until turning out.
  2. Smooth the frosting over the top of the cake.
  3. Top with berries 

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