Chai Spiced Apple Hazelnut Cake (DF)

This little gluten free scallywag went to market... and had SUCH a wonderful time!

It was so lovely to meet a bunch of you at Perth Upmarket a few Sundays ago. What a ride! A whole bunch of you came out to say hello and buy up big on cakes, biscuits and slices. I can't wait to share with you more about how I set up the stall and the processes that went on behind the scenes along with some photos that my friend and official market photographer took on the day. 

I'm hoping to do another market, so I'll keep you posted here and on facebook about what those dates are.


In the meantime though, let me introduce you to this delightful Chai Spiced Apple Hazelnut Cake which featured at the market.  The chewy outer crumb opens to a dense, apple scented, nut filled interior that is abundant with the aroma and flavour of chai tea. I love a piece with a cup of freshly brewed Rooibos tea; a generous dollop of double cream wouldn't go astray either!

I've made this cake half a dozen times now, sometimes with raisins soaked in chai tea and drained, sometimes with hazelnut meal and sometimes not, sometimes with a little more ginger and sometimes not. There are many possibilities, but the best thing? This is one seriously moreish mouthful and it's dairy free to boot!

Chai Spiced Apple Hazelnut Cake (DF)


/ 1 x 20cm cake / about 8-12 pieces / adapted from this nutty ginger cake which was originally from Gourmet Traveller


Preheat your oven to 150 degrees celcius (fan forced). Lightly oil (or butter, if dairy isn't an issue) a 20cm round cake tin and line the base with baking paper.

Using a stand or hand mixer (or by hand, if you're arm muscles are up for it!) whisk the eggs, sugar and golden syrup on high until pale and creamy. You want the mixture to double in size. Set aside.

Whisk together the dry ingredients; hazelnut meal, almond meal, baking powder and spices.

Fold the dry ingredients and apple into the egg to combine. Optional: if using the soaked raisins fold them in now.

Pour into the prepared cake tin. Smooth the top and bake for approximately 45-50minutes, turning the cake half way. A skewer inserted should come out clean.

Cool for 5 minutes before transferring to a cooling rack.

Serve at room temperature with a dusting of icing sugar.

Will keep, covered for 2-4 days. Apple cakes have a habit of going bad quickly, so if you're somewhere warm and humid, keep the cake in the fridge to prevent spoiling.




3 eggs

175g sugar (I like raw castor)

65g golden syrup (rice malt and honey also work)

100g hazelnut meal

250g almond meal

1/2 teaspoon gluten free baking powder

1/4 teaspoon cardamom

1/8 teaspoon nutmeg

1 teaspoon ginger

2 teaspoons cinnamon

210g stewed apple (about 2), roughly mashed

optional: 100g raisins soaked for 5minutesin 1/4cup brewed, black chai tea, drained

Ginger Apple & Almond Cake (DF + Grain Free)

Life can be so lovely.

Your man arriving home from an interstate trip. Falling asleep on the couch with his arms around you, so warm and comforting. An impromptu trip to the markets with friends and your adorable (honarary) nephew. A group of friends chatting over drinks and (all) gluten free nibbles.

A sweet, aromatic cake warm from the oven with honey and cream.

Enjoy it whilst there are friends around and cake to share.

Yes. Life is good.

Gingered Apple & Almond Cake

From Gourmet Traveler

1 Pink Lady apple

30ml lemon juice

200g almond meal

155g raw almonds


175g raw castor sugar

110g honey

2tsp ground ginger

1/4tsp gluten free baking powder


1 or 2 Pink Lady apples, cored and thinly sliced

15g raw almonds, coarsely chopped

10g raw castor sugar

1/2tsp ground ginger

Set oven to 150deg and line a 20cm round spring form pan with baking paper.

For the cake - Peel and chop one apple and bring to boil with lemon juice and one cup water in a small saucepan. Keep at a rapid boil for 20minutes or so until water has evaporated. Strain through a fine sieve and set to one side.

Place the whole almonds in a food processor or blend and pulse two to three times until finely ground. Place in bowl with almond meal, ginger and baking powder, combine and set aside with the apple puree.

Whisk the eggs, sugar and honey on high until pale, thick and creamy (will be about 5minutes). Add the apple puree and almond mixture. Mix until just combined. Pour into the prepared tin.

Arrange the thinly sliced apple in a spiral pattern on the batter. Dob a teaspoon or two of butter on the apples, or melt butter and brush over apples.

In a small bowl combine the remaining topping ingredients. Pour over the apples and batter. Bake for approximately 1 hour, 10 minutes, or until a skewer inserted comes out clean.

Allow to cool and remove from pan. Note: Do not flip the cake or the chopped almonds will fall off!

Serve with some double or whipped cream and a drizzle of warm honey.

Note: This can be made in a 22cm round spring-form pan, simply adjust the cooking time to less as the cake is thinner.