once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!



(makes about 12 servings)

· ingredients ·
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

icing sugar

· step by step ·
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.




vegan apple carrot muffins 5

vegan apple carrot muffins 2

are you thinking about a healthy vegan take away breakfast? here you have an amazing recipe to solve your struggle, to make your mornings easier. give me thanks later.

these muffins are full of flavour with banana, apple, carrots and ground cinnamon. and don’t expect a dry texture because are not that kind of muffins, these ones are moist and they last fresh for so many days!

some people think that vegan food it’s boring and without interesting flavours. these muffins are created to prove that they’re completely wrong, and because we want to treat well ourselves.
let’s bake!

vegan apple carrot muffins 3

vegan apple carrot muffins 1

vegan apple carrot muffins 4

(makes about 8 big muffins)

· ingredients ·
1 + ½ flax egg (1 ½ flaxseed meal + 2 ½ Tsp water)
60 ml olive oil
½ big ripe banana
60 ml maple syrup
1 big apple
100 g muscovado sugar
½ tsp salt
1 + ½ tsp baking soda
½ tsp ground cinnamon
120 ml oat milk
60 g grated carrot
60 g rolled oats
150 g plain flour
30 g chopped walnuts
some muscovado sugar for the top

· step by step ·
preheat the oven at 170ºC and prepare 8 muffin liners on a baking tray.
for the flax egg pour 1 + ½ tsp of flaxseed in a food processor and press until it’s ground. then whisk it well with 2 + ½ Tbsp of water and leave it into the fridge for 15 minutes minimum. it will have the consistence of and egg.
with a fork mash the banana and add the flax egg, maple syrup, olive oil and whisk until it’s combined.
pour in the chopped apple, brown sugar, baking soda, salt, cinnamon and mix everything.
add the oat milk and stir the batter.
add the grated carrots, rolled oats, almond meal and plain flour and mix the batter until it’s well combined.
divide the batter into the prepared muffin liners and top them with some chopped walnuts and also sprinkle some muscobado sugar on the top.
bake them for about 35 to 40 min at 170ºC.
take them from the oven and leave the muffins cool for 10min in a baking rack.




rye and spelt apple honey cake 1

rye and spelt apple honey cake 7

I just want to remind you that the word cake doesn’t mean unhealthy and fat straight away, and here we have a prove of that with this cake made with organic rye and spelt flour.

this experiment mixing this kind of flours really makes the difference, they give to the cake an amazing crumbly texture with a natural strong flavour mixed with the softness and moisture that chopped apples always give. also, the honey mascarpone on the top is a must in this cake, everything is smoother and the strawberries gives that natural fresh note that a healthy cake needs.

and I want to say one last thing, thank you sooo much Ester for these amazing little cake plates that you made for me! I love the perfect shape for cake slices and the neutral colour! aren’t they the cutest thing ever?

let’s bake!

rye and spelt apple honey cake 4

rye and spelt apple honey cake 6

rye and spelt apple honey cake 8

(makes about 12 servings)

· ingredients ·
200g rye flour
100g spelt flour
2 tsp baking powder
1 + ½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
a pinch of salt
120ml olive oil
110g honey
1 tsp vanilla extract
2 egg yolks
500g chopped apples (3 big apples)
zest of one big orange
2 egg whites

250g mascarpone
50g honey

blueberries (optional)

· step by step ·
preheat the oven at 170ºC and grease a 20cm mould.
in a large bowl mix the rye flour, spelt flour, baking powder, baking soda, ground cinnamon, nutmeg and salt.
in another large bowl whisk together the olive oil, honey, egg yolks and vanilla extract.
add to the wet mixture the chopped apples and the orange zest.
now fold in the mixture of dry ingredients and mix everything well again.
in another bowl whisk the egg whites until they are stiff, and mix it with the rest of the batter.
spread the batter into the prepared mould and bake it for about 55min to 1h at 170ºC.
leave it cool completely before you remove the cake from the mould.
top it with the honey mascarpone frosting and add the berries.

mix together all the mascarpone and the honey until everything it’s well combined.