2tbsp chia seeds
150ml/5fl oz/scant 2/3 cup
Safflower oil, sunflower oil or
Melted coconut oil, plus extra for greasing
185g/6 ½ oz/1 ½ cups plain/all-purpose flour
2 tsp baking powder
1 ½ tbsp ground ginger
1 tsp ground cinnamon
185g/6 ½ oz/1 cup coconut sugar or brown sugar
60ml/2fl oz/1/4 cup almond milk
185g/6 ½ oz/1 cup coconut
Sugar or brown sugar
Grated zest and juice of 1 lemon
2 eating apples, peeled cored and thinly sliced
Put the chia seeds in a small bowl and add 4 tablespoons water. Leave to soak for 10 minutes to form a gel.
Preheat the oven to 180°C/350°F/Gas 4 and slightly grease a 23cm/9in cake pan.
To make the Apple topping, pour 750ml/26fl oz/3 cups water into a small saucepan over a medium heat and add sugar, lemon zest and juice, and the cinnamon. Stir gently, then bring to a gently boil, and add the Apple slices. Cook for 10 minutes, or until the Apples to one side , cook for 10, or until Apples are tender but still holding their shape then remove from the liquid using a slotted spoon. Leave the Apples to one side to cool, discarding the cooking liquid.
Meanwhile, sift the flour, baking powder, ginger and cinnamon into a large mixing bowl with the chia-seeds gel and add 4 tablespoons water and milk. Mix together well, then pour this mixture into the dry ingredients in the mixing bowl. Stir until just incorporated, but do not over-mix.
Tip the batter into the prepared pan and level the top.
Lay the Apple slices on the top, starting at the outside edge and working into the centre. Bake for 55 minutes, or until the cake springs back when pressed. Leave to cool in the pan on a wire rack, then remove from the pan and serve.