Apricot Crumble Cake
Yummy! This was the perfect treat to end my week. This Apricot Crumble Cake was perfect with some coconut cream. Friday night dessert! Divine.
INGREDIENTS
1 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 large eggs 1/4 cup coconut oil, melted 2 tablespoons honey 1 teaspoon pure vanilla extract 20 dried apricot or 6 fresh Topping 1/2 cup coconut sap sugar/honey 1 teaspoon cinnamon 2 tablespoons coconut oil 1/2 cup unsweetened shredded coconut
SERVES: 2
Cooking Instructions
Preheat oven to 350F/180c
If using dried apricots, place them in a pot and cover with water. Bring to boil and let them sit and plump up. Best if done day before. I did mine just while I was getting rest of cake ready, so they would of been better with way more time. But alas.
Mix together the dry ingredients.
Add the wet ingredients and stir through.
Chop the apricots up and add to cake mix.
Pour mixture into a line cake tin.
In another bowl combine topping mixture and sprinkle over the cake mixture evenly.
Place in oven and cook for 30-35 minutes.
