Foolproof Apple Cake

6 flax eggs (2 Tbsp flaxseed meal+ 5 Tbsp water)

2 ¼ cups cane sugar or coconut sugar

9 tbsp molasses or maple syrup

3 tsp vanilla extract

1 ½ cups Olive Black

3 cups grated apple (+1 sliced apple for the top)

4 ½ cups cups almond milk

pinch salt

3 tsp baking powder

3 tsp baking soda

1 ½ tsp ground ginger

3 tsp ground cinnamon

6 cups spelt flour

6 tbsp poppy seeds (optional)

Preheat oven 180 degrees Celsius and prepare a cake tin. In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water and let rest.

Grate apples, place grated apple on a clean dish towel and gently squeeze to remove about half of the juice. Set aside.

To the flax egg, add sugar, molasses, oil, vanilla, almond milk, grated apples, and whisk.

In another bowl mix flour, baking soda, baking powder, salt, ginger, cinnamon and poppy seeds.

Stir gently with a spoon, then sift over wet ingredients and stir to combine, being careful not to over mix. Finely slice the apple.

Put on the bottom of the cake tin.

Pour batter into prepared cake tin.

Bake for about 35 minutes. A toothpick inserted into the center should come out clean and the edges should be visibly browned.

Remove from oven and set out on counter to cool completely.

Put the cake upside down and serve.