Gluten Free Spiced Apple Cake 


  • 2 cups gluten free flour blend. We used 1 cup buckwheat flour, ¾ cup brown rice flour, ¼ cup tapioca starch + ¼ tsp xantham gum. The trick to keeping a gf cake light is to combine all the flours in a bowl first and whisk with a hand-whisk to aerate or alternatively sift before mixing with other ingredients (ideally a few times).
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1¼ teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/3 cup coconut sugar
  • ⅓ cup oil (we used Cocoavo oil – which is a mix of coconut oil and avocado oil, you could mix your own or just use one of these)
  • 3 Tablespoons pureed apple (make your own stewed apples or buy a tin (with no added sweetener) and puree with a stick mixer)
  • ¾ of an apple grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ⅜ cup water


  • 50g butter softened but not melted
  • 1 teaspoon vanilla essence
  • 1/2-3/4 cup I am Vital Coconut Icing Sugar
  • 1 teaspoon cinnamon
  • 2 – 4 teaspoons of milk (we used almond milk)


  1. Preheat oven to 180 degrees. Line a 20cm square baking tin with baking paper.
  2. Grate apple in to a large bowl then add pureed apple, oil, water, vanilla extract, and vinegar. Stir well.
  3. Add the I am Vital Coconut icing sugar and stir to combine. Then add the gluten free flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Mix well.
  4. Pour mix in to baking tin.
  5. Bake at 180 degrees for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  6. Make icing while the cake cools.
  7. Put first three icing ingredients in a bowl and whip until smooth (we used a hand whisk). Add more or less coconut icing sugar to suit your taste. Then add milk until you get the consistency you want.
  8. Once cake is completely cool spread with cinnamon buttercream icing.


Chocolate Peanut Butter Slice 

3/4 cup desiccated coconut
1/4 cup oats
1/4 cup almond meal
4 tbsp peanut butter (we used a mixture of smooth and crunchy)
1 tbsp rice malt syrup
1 tsp vanilla extract
2 tbsp coconut oil
1/2 cup I am Vital coconut icing sugar
2 tbsp cacao powder

Line a tart tray (I used a rectangular one 35cm long and 12cm wide) or loaf tin with baking paper.
Put coconut oil, rice malt syrup and vanilla in a saucepan and melt, mixing with a wooden spoon until fully melted and mixed.
Turn heat off, add remaining base ingredients. Mix well then pour mixture in to the tray and smooth to cover the base. Put base in the fridge while you make the icing.
Rinse out saucepan then pour icing ingredients in to saucepan. Heat and mix until coconut icing sugar has dissolved. 
Remove tray with base from the fridge and pour icing over the top. Spread evenly. 
I chopped almonds and cacao nibs and sprinkled them on top, but you could leave it as is or add a sprinkling of your choice such as raspberries, coconut etc. Put back in the fridge to set for 2 - 3 hours.
Slice and eat!

Salted caramel coconut cream

Coconut cream - 1 can or carton
Salt (we used Himalayan salt) - 1/2 teaspoon
I am Vital coconut icing sugar - 2-4 tablespoons
Vanilla essence - 1 teaspoon

Put coconut cream can or carton in the fridge overnight. 
In the morning spoon the thick creamy top into a bowl. Whisk until it starts to thicken then add the other ingredients and whip until thick. Add more or less coconut icing sugar to suit your taste. 
Return to fridge and use as desired. It will keep for 3-5 days.


Peanut Buttercream

1/4 cup butter (or butter alternative) 
1 Tablespoon peanut butter (smooth is best)
1/2 teaspoon salt
1 cup I am Vital coconut icing sugar
1-2 Tablespoons almond milk (or your milk of choice).

Put butter in a bowl and soften (if not already soft), add peanut butter and whisk until creamy and smooth. Add vanilla & salt and whisk until mixed.
Add the I am Vital coconut icing sugar and mix until smooth. Then slowly add almond milk a little at a time to get a smooth consistency but you don't want it to be runny.