Ingredients
2 cups cubed (small) apple pieces
1 cup chopped dates
1/2 cup apple sauce
1/2 cup grape-seed oil
1/2 cup coconut sugar
6 egg whites room temperature (I buy them in the carton)
Grated rind of 1 lemon
2 1/4 cups of sifted almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/4 tsp. salt
15 drops lemon essential oil
6 drops cinnamon essential oil
3 drops clove essential oil
Optional: raw almond butter and raw shredded coconut
Directions
Preheat oven 325 degrees on convection setting.
Prepare an oblong baking pan by oiling and lining it with parchment paper.
Cube the apples. Evenly add the 15 drops of lemon essential oil all over the cubed apples.
In a bowl measure and combine the dry ingredients, set aside.
In a separate bowl beat the 6 egg whites until it forms soft peaks, set aside.
In a large mixing bowl combine the grape-seed oil, applesauce, rind of 1 lemon,
coconut sugar, the cinnamon and clove essential-oils and beat until smooth with an electric mixer.
Add the dry ingredients and use electric mixer to blend thoroughly.
By hand fold in the egg whites.
Pour evenly into the oblong baking pan.
Bake 40-45 minutes or until firm.
Before serving spread almond butter on first AppleCake slice, then add another piece on top, spread another layer of almond butter then top with shredded coconut.
