Preheat the oven to 175 degrees Celsius (195 degrees Celsius top-bottom heat) and line a 20cm springform pan with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE Pour almond milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
310 ml Almond milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add gluten-free flour blend, almond flour, baking powder, coconut sugar, apple pulp, xanthan gum, cinnamon, bourbon vanilla, nutmeg and a pinch of salt. Stir with a whisk or wooden spoon until a uniform dough is formed.
175 g gluten free flour mix, 96 g Almond flour, 2 tbspn Baking powder, 150 g Coconut sugar, 85 g Apple pulp, ½ tbspn Xanthan Gum, 1 tbspn Cinnamon, ½ tbspn Bourbon vanilla, ¼ tbspn Nutmeg, 1 Pinch of salt
Fold in apple pieces.
1 Piece medium apple
Pour into springform pan, smooth, sprinkle almonds and coconut blossom sugar on top. Bake for 35 minutes. At the end of the baking time, use a wooden stick to check if the bottoms are done. If the wooden stick comes out "clean", the bottoms are ready. Remove from oven and let cool completely.
¼ Cups Almonds, 15 g Coconut blossom sugar
Cut into 10 pieces and serve.
Store in an airtight container at room temperature for up to 3 days.