Spelt Flour Apple Cake (no refined sugar, no butter)

A remaking of the classic! Today we are going to make a very special apple cake… This dessert is very easy to prepare, great for breakfast or as a snack, it contains no butter, milk or refined sugar and is absolutely delicious!!! For this recipe I used only organic ingredients.

Spelt flour apple cake (no refined sugar).


400 g (14.1 oz) peeled golden apples

100g (3.5 oz) wholemeal spelt flour

1 egg

50 ml  (1.69 fl oz) almond milk

3 tablespoons barley malt

3 tablespoons honey

3 tablespoons sunflower oil

1 pinch of salt

1/2 teaspoon of baking powder

1 pinch of cinnamon (optional)

the zest of 1 organic lemon and the juice of 1/2


1. Cut the apples into thin slices, then add the juice and the zest of the lemon and mix well.

Step 1. Cut the apples, add the lemon juice and mix.

2. Separately, mix the egg with malt and honey, to obtain a creamy mixture. Add the flour with the baking powder and stir.

Step 2. Mix the egg with malt and honey, then add the flour and baking powder.

Step 2. Mix the egg with malt and honey, then add the flour and baking powder.

Step 2. Mix the egg with malt and honey, then add the flour and baking powder.

3. Add also the apples, 3 tablespoons of sunflower oil, a pinch of salt, 50 ml of almond milk and some grated cinnamon.

Step 3. Add the apple, the oil, a pinch of salt, cinnamon and the almond milk to the flour.

4. Mix well. Pour the mixture into a loaf tin (I use a 25 cm long x10 cm wide tin, lined with baking paper) and bake at 180 ° C (356°F) for 25-35 minutes.

Step 4. Mix and bake at 180° C (356 °F ) for 25-35 minutes.

Step 4. Mix and bake at 180° C (356 °F ) for 25-35 minutes.

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Torta di mele con farina di farro, malto e miele.
Una rivisitazione della classica torta rustica alle mele. Un dolce facilissimo da preparare, ottimo a colazione o a merenda. Questa ricetta non contiene burro, latte o zucchero raffinato, ma è buonissima!!! Per la preparazione ho usato solo ingredienti biologici.

400 g di mele golden

100 g di farina integrale di farro

1 uova

scorza di un limone biologico e il succo di 1/2 limone

50 ml di latte di mandorla

3 cucchiai di malto d’orzo

3 cucchiai di miele

3 cucchiai di olio di girasole

1 pizzico di sale

1/2 bustina di lievito chimico per dolci

1 pizzico di cannella (facoltativo)


1. Tagliate le mele a fettine sottili, aggiungete il succo e la scorza di limone e mescolate bene.

2. A parte, amalgamate l’uovo con il malto e il miele, fino ad ottenere una crema. Aggiungete la farina e il lievito, continuando a mescolare.

3. Unite al composto le mele con il limone, l’olio, le cannella, un pizzico di sale e il latte di mandorla.

4. Versate il composto in una teglia, foderata con carta da forno (uso una teglia rettangolare di 25 cm di lunghezza x10 cm di larghezza) e infornate a 180° C per 25-35 minuti.

Buona torta a tutti!!

16 thoughts on “Spelt Flour Apple Cake (no refined sugar, no butter)

  1. Hello! We are currently hosting a recipe contest in search of the best apple recipe. This recipe would be a great contender! The contest ends 10/10/2013. If you are interested in competing, visit our site to share your favorite apple recipe for a chance to win a Kindle Fire HD!

  2. This looks yummy! I love trying different apple cake recipes. My sister recently gave me a German apple cake recipe which is great. I think I’m going to have to make your apple cake recipe too! I love that you give the cake natural sweetness with almond milk.

    1. Thank you Grace! The malt and almond milk combination added some nice flavour and natural sweetness to the cake. Try it and let me know. I am already thinking about another apple cake (a special apple pie) recipe that I would like to elaborate for next time…Probaly I’ll post it at the end of this week, if I manage.

  3. This looks like a very lovely recipe which I am going to try! However, the honey and barley malt used are not low enough glycemic for me. I will be substituting agave in the same amounts specified for the honey and malt. I am so glad that you have pictured the liner draped over the pan and not cut to size! This sure will save me a lot of time in the future and an excellent way to lift the cake out of the pan!!

    1. Hi Ruthie! Thank you so much!! I am glad that you like this recipe! Of course you can use agave syrup, if you prefer….I used honey and barley also for their flavours, but agave syrup is perfectly fine! Yes, I bent the oven paper around the tin, however it might burn a little inside the oven (it depends on the oven and the temperature you use), so you might have to cut the edges slightly.

  4. Could you please give me the USA measurements instead of grams and ml.
    Am I right in using 3/4 cup spelt flour, 3 1/2 tablespoons of milk, and a lb of apples?

      1. Thank you.
        I will be making it tomorrow. I will be using apple, cranberries, blueberries & cherries frozen pie filling and non-fat goat milk instead of almond.

        Should I defrost the filling or can I use it frozen?

      2. Sounds delicious! I would defrost it first and then let it drain a little…because frozen fruits contains much more water, so you might also need less liquid (milk) in the cake dough.

  5. I forgot to tell you that I use organic apples, cherries, organic agave, organic eggs (egg whites replace whole eggs) organic extra virgin olive oil, organic spelt flour.
    I will let you know how it comes out. If it comes out looking good, let me know how to send you a .jpg picture.

    1. Hi Jan! Sorry for the delay in reply 🙂 You don’t need to cook the apples before, the fruit will cook with the other ingredients. You also need the apple juice to keep the cake moist. I am not sure about the goat milk, as it might be a little bit strong in flavour. Let me know if you try it 🙂

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