So, Winter is in full swing here. It’s lovely. The trees are bare and sculptural, the ground is frosty and the air is crisp…and the fire is toasty!
When the cold weather hits, I bake…well, I always bake, but the cold makes me bake more. This time I modified the good old Lumberjack cake. Normally it’s oozing with butter, full of sugar and calories. Now, I don’t mind some calories, but not fussed on the dairy.
Don’t worry, it’s still moist and sweet. It’s also great if you have allergies or an intolerance. It’s dairy free/gluten free.
I used Apple and Fig, because Apples here in Tasmania are amazing and our Figs are just as good.
Modified Apple & Fig Lumberjack Cake
4 apples (2 if large) + 1 cup of chopped figs (I used dried local ones)
1 teaspoon bicarb + 1 cup boiling water
120gms Coconut Oil, melted (I never use the whole amount)
1 teaspoon Vanilla (I prefer Extract)
1/4 cup coconut sugar
2 cups plain gluten free flour ( I sometimes mix my own flours)
3/4 cup shredded coconut
Chop Apples/figs and mix in bicarb and add to boiling water. Cover with cling wrap and set aside.
Line a cake tin with baking paper and preheat oven to 180C
Beat coconut oil and coconut sugar until sugar is dissolved. Add egg and beat until smooth. Gently add apple/fig mix and flour and gently combine. Do not over work the mixture.Pour into prepared pan, sprinkle shredded coconut over top of mixture and bake in the oven for about 50 minutes until golden and a skewer comes out clean.
This cake can be frozen too! Great for lunch boxes.
On a side note. I have cooked this with Apple/Dates and Pear/Apple too. It never lasts long in our house, so make two!