Apple cinnamon cake

Apple cinnamon cake

One day I just really felt likbe apple cake, so I decided to bake one. Sometimes it’s just as easy as that. This kind of simplicity totally matched this cake, because it’s super easy to make! I usually make this cake when we have some wrinkly old apples left, which are great for baking. This cake is also a great friend for anyone who mealpreps, because you can easily freeze it and keep it good for up to 4 weeks. I always cut the cake and seperatly pack the slices before freezing it, that way I only have to take one piece out of the freezer in the morning so I can enjoy it at work or on the road.

What you need

  • 100 grams spelt flour
  • 50 grams oatmeal
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 3 tablespoons honey
  • 100 ml coconut oil (melted)
  • 2 eggs
  • 1 apple (or 2 if you really like apple)
  • 50 grams raisins
  • pinch of salt

Kitchen supplies

  • Loaf tin/baking tin
  • Mixing bowl
  • Fork for mixing
  • Cutting board


  • 1 week in closed tin or 4 weeks in the freezer.

Preheat the oven at  190°C.  Melt the coconut oil in the microwave. Mix all the dry ingredients together in a large bowl. Add honey and eggs and mix everything together. The batter will be quite sticky, but that’s a good thing. Add the melted coconut oil and mix until you have a smooth batter.

Tip: don’t feel like melting coconut oil? You can also use sunflower oil. If you switch these up you can use the same amount.

Peel the apple and cut into small pieces. Make sure the pieces aren’t too big, because the batter won’t be able to stick together and your cake will fall apart after baking. Add the apple pieces and raisins to the batter and mix.


Grease the baking tin or use baking paper. Pour the batter into the tin and bake for 30 minutes in the center of the oven. Because of the honey the cake will burn more quickly. If it’s starting to look a bit too dark you can turn down the temperature. Take the cake out of the oven and let cool before cutting it.



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