Winter Spiced Apple Chocolate Cake
Prep time
Cook time
Total time
  • 100g of almonds
  • 250g of Alnavit Basic-Flour Mix
  • 3 tablespoons of Alnavit cacao mix
  • 1 teaspoon of cinnamon
  • 2 teaspoons of gingerbread spice
  • 4 teaspoons of aluminum-free baking powder
  • 150ml of oat milk
  • 1 ripe banana (about 75g)
  • 120g of coconut blossom sugar
  • 80g of rapeseed oil
  • 80ml of sparkling water
  • 3 small apples, I like Elstar
  • 2 tablespoons of almond slices
  1. Pre-heat the oven to 175°C. Ground the almonds in a food processor or high speed blender. Align a small round baking dish (26cm diameter) with baking paper.
  2. Combine all dry ingredients in a large bowl.
  3. Mash a banana with a fork. Add it to the oat milk mix and whisk until a smooth liquid forms.
  4. Pour the wet ingredients over the dry ingredients and whisk well until combined. Save the sparkling water for last and only quickly combine it with the batter, so the carbonation won't get out.
  5. Peel the apples, cut them it into quarters and carefully remove the cores. Gently slice the apple quarters without cutting them through. Pour the batter into the baking dish. Carefully push the apple quarters on top of the batter. Sprinkle the batter with the almond slices.
  6. Bake for 45 - 50 minutes. Place aluminum foil or a baking tray on top of the cake for the last 10 minutes to prevent the top from burning.
  7. Remove the cake from the oven and let sit for at least 20 minutes.
  8. Sprinkle with some powdered xylit (I cut out some stars to make it look pretty) and enjoy!
To make gingerbread spice simply mix:
½ teaspoon cardamom
½ teaspoon of vanilla powder
¼ teaspoon nutmeg
¼ teaspoon of ginger
Recipe by Heavenlynn Healthy at