ingredients
- 250g oat flour (blitz your oats in a blender) or any flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 500g apple puree
- 120ml plant based milk
- 2 tbsp melted coconut oil
- 85g Sweet Freedom CARAMEL SYRUP
- handful of whole pecans
- CARAMEL SYRUP for drizzling in the bakeware and at the end
make
- Preheat the oven to 170°C and grease or line non stick bakeware (we used mini Bundt tins).
- Place some whole pecans in the bottle of the tin and drizzle with CARAMEL SYRUP.
- Mix together the dry ingredients then add in the wet and gently mix together until combined, then pour into the tin (on top of the pecans).
- Bake in the oven for 20-22 minutes until golden and just firm to the touch.
- Cool for a few mins before turning out onto a plate.
- Drizzle a little more CARAMEL SYRUP.
*Please note - don't leave the cake in the tin for too long once out of the oven as the pecans will get stuck to the bottom... be sure to turn out within 5 mins of it coming out of the oven. Also, be careful as the caramel gets very hot.
Enjoy!
