1/4cupmelted coconut oilplus extra for greasing the pan
1½teaspoonspure vanilla extract
3cupswhite spelt flour
2½cupspeeled and diced applesabout 2 medium apples
for topping (optional):
coconut whipped creamstore-bought or homemade (see Notes for recipe)
pure maple syrup
To make homemade coconut whipped cream, you’ll need:
114 ounce can full-fat coconut milk*, refrigerated for 24 hours
2tablespoonsorganic powdered sugar
Preheat the oven to 350° F. Lightly grease an 8 x 8 inch pan with coconut oil. Line the pan with parchment paper, allowing two sides to hang about ½ inch over the edges.
In a large mixing bowl, combine the apple juice, coconut sugar, applesauce, coconut oil, and vanilla. Sift in the spelt flour, cinnamon, baking powder, baking soda, and salt. Mix the batter until just combined (it will be thick), then fold in the diced apples.
Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely then slice into squares.
Optional: Serve with a generous dollop of coconut whipped cream, drizzle with maple syrup, and sprinkle with chopped apple.
Coconut Whipped Cream
Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!) Mix the coconut cream and powdered sugar on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy.
Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, so mix it on high speed until it’s light and airy again before using.
*Be sure to stay away from coconut milks with stabilizers and gums because the cream won't separate from the liquid even when refrigerated. I've found that the Aroy-D brand tends to produce reliably good results.
Leftover snack cake can be stored in an airtight container in the refrigerator for about 5 days. It also freezes well.