Organic Raspberry Apple Coffee Cake March 08 2015, 0 Comments

Filling your house with the smell of sweet apples, tart raspberries, rich vanilla and warm cinnamon baking in this delicious breakfast cake is reason enough to preheat your oven right now. Seriously. I can't remember the last time our kitchen smelled this welcoming. Despite its name, coffee cake is not actually flavoured with coffee. Rather, it is meant to be enjoyed with a fresh hot cup. 




1 1/2 cups organic wholemeal flour

1/2 cup organic oat flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt 

4 tablespoons organic milled seeds (we use a mix of 50% flax, 25% pumpkin and 25% sunflower)

1 cup organic coconut sugar, plus 1 tablespoon for sprinkling 

1/2 teaspoon ground cinnamon, plus 1 teaspoon for your fruit



2/3 cup organic coconut oil (we use Biona cuisine oil) plus a bit more to grease your springform cake tin 

2 large eggs

1 cup organic almond or coconut milk

1 teaspoon vanilla extract

6 small organic apples (for this recipe sweet, mild apples, such as Pink Lady or Gala are best)

1 heaping cup raspberries, plus a few for the top of your cake




Preheat your oven to 375F (190C) and grease your 9.5 inch springform cake tin


1. Peel, core and chop your apples. Place them in a medium bowl with your raspberries, add your tablespoon of ground cinnamon and toss to coat your fruit. Set aside. 


2. In a medium bowl, whisk your flours, baking soda, salt, 1/2 teaspoon cinnamon and milled seeds. 


3. Put your coconut oil and 1 cup coconut sugar into your stand mixer or large bowl and mix until light and fluffy.


4. One at a time, add the eggs to your mixer and mix until well combined. Make sure to scrape down the sides of your bowl with a spatula after each addition. 


5. Add half of your flour mixture to the sugar and eggs and mix until just combined.


6. Scape down the sides of your mixer, add your milk and vanilla and mix to combine.


7. Add the rest of your flour mixture to the batter and mix until just combined, scrape down the sides of your mixer, add the apples and raspberries and stir with your spatula until all of the fruit is thoroughly incorporated. 


8. Pour the batter into your greased cake tin. Sprinkle the remaining tablespoon of coconut sugar and raspberries on top of your cake and place in the oven. Reduce heat to 325F (165C) and bake for 60 minutes or until your cake tester comes out clean and your cake is pulling away at the edges slightly.


9. Leave your cake to cool in the tin for 15 to 20 minutes, then release the cake from your springform tin and leave on a rack until completely cool.



This sweet and tender cake is the perfect accompaniment to a cup of hot coffee or tea. It is also incredibly delicious served warm, with a dollop of greek yoghurt.