Updated: Aug 14, 2020
Since I wanted to show you guys how to use up your chia jam within a week or 2, I decided I'll try to incorporate it as a natural sweetener to cakes. I also wanted to use up my apples and bake a cake which was low in calories. After a few google searches, I decided to adapt a Elena's Low Fat Apple Cake from her website. You can find the original recipe here.
It is dairy-free, oil-free (1tbsp to line the tin), and only around 121 calories a slice which makes it perfect for breakfast too since the texture resembles a crumpet! Let us know how you get on with this recipe if you try it 🥰
Difficulty: Level 1
Health factor: ⭐⭐️⭐️⭐️⭐️
450gr apples (I used 1 big bramley and 1 small red apple, but you can also use granny smith, pink lady apples to make it sweeter or whatever apple you have at home)
2 large eggs
2.5tbsp homemade chia jam and more to slather on top later
30gr caster sugar (I used dark brown but in hindsight, I think caster would've worked better)
140gr plain flour and more for dusting the tin
12gr baking powder
Pinch of salt
75ml almond milk (or whatever milk you prefer)
1tsp vanilla extract
1tsp olive oil or extra virgin olive oil to line the tin
Line your 6-inch tin (or 8-inch) with olive oil and dust it with flour. Set aside for later.
Peel, core and cut your apples into thin, 1 cm slices.
Pre-heat oven to 180 degrees celsius fan.
In a mixing bowl, beat your eggs and sugar until creamy with an electric whisk or a normal hand-held whisk. Once creamy, replace your whisk with a spatula. Tip in your chia jam and don't worry about mixing it too much here, just incorporate it well.
Sift in the flour, baking powder and salt into the same bowl. Mix the batter well.
Tip in your almond milk & vanilla extract, mix well. It should look like a creamy cake batter. If too watery, add another tablespoon of flour. If it's looking good, add most of your apples into the batter. You will want to reserve a few slices to lay it on top later.
Pour batter into prepared tin. Arrange leftover apples on top.
Bake in the oven for about 25-30 minutes, totally depends on your oven. If you use the toothpick method to check, don't be fooled if it's wet because most likely you are poking a moist apple. As long as the top looks slightly crusty and the toothpick is clear, the cake is ready.
Let it cool in the tin for 5 minutes, then move to a cooling rack to cool completely before slathering your chia jam on top. Enjoy!!
Hot tip: This recipe stays fresh in a sealed container for around 1 week in the fridge. You can have it for breakfast (because I did and it was glorious) but don't reheat in a microwave. Pop it back in the oven (180 degrees celsius fan for about 4-5 minutes) before eating.
Toppings: It goes well with more chia jam, nut butter, maple syrup and fresh blueberries. Think of this cake as a distant cousin of a fluffy pancake.
Counting calories: One slice + 1.5tbsp of maple syrup + 1.5tsp of almond nut butter + 0.5 cup of blueberries = 285 calories. You're welcome!