A moist, earthy spiced apple cake, perfect for Thanksgiving or anytime. Inspired by Ottolenghi but made a little easier and healthier, this cake offers a delicious alternative to traditional pies.
Spray an 8 or 9-inch cake pan with cooking oil and line with parchment. Set aside. Preheat oven to 350 degrees F (175 degrees C). Whisk together dry ingredients (buckwheat flour, 2 tsp cinnamon, nutmeg, ginger, baking powder, baking soda, kosher salt) in a medium-sized bowl. In a separate bowl, whisk eggs and slowly add maple syrup; mix. Add yogurt, butter, and vanilla to wet ingredients. Slowly sift dry ingredients into wet ingredients in thirds, mixing to combine after each addition. As the recipe thickens, begin to add almond milk tablespoon by tablespoon until you get a consistency that’s thick enough to easily transfer to the cake pan, but not so thin that it's runny. Meanwhile, peel, core, and slice apples. Add them to a bowl and microwave for 1-2 minutes (optional, but softens the apples nicely). Add coconut sugar, brown sugar, and a dash of cinnamon to the apples and mix to coat. When apples are coated, nestle them into the top of the cake batter in the pan. Place in the oven for 45-60 minutes. The apples may make it seem wet on the inside, but if the top is secure and not jiggly, it's done. Let it cool, slice, and enjoy! It's recommended to eat this on the day of or the next day.
