Apple and Lupin Coco-Nutty Cake

Irresistible Apple and Lupin Coco-Nutty cake recipe - ideal to make into muffins for tiny hands too. Enjoy for dessert or as a guilt-free afternoon tea treat. Powered with our tasty lupin flakes, this divine recipe is a crowd-pleaser.

Makes one large cake or 30 mini muffins.

Ingredients 
60gTLC Lupin Protein Flakes
80g rolled outs
150mlboiling water
185g  plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
125g unsalted butter or vegan margarine, softened
80g coconut sugar or brown sugar
80graw caster sugar
2 large eggs or vegan substitute
1 teaspoon vanilla essence
Large apple (or two small apples) – peeled and grated

Topping 
70g unsalted butter or vegan margarine
80g coconut sugar or brown sugar
80ml evaporated milk (a mix of soya milk and rice milk is a good vegan substitute)
60g TLC Lupin Protein Flakes
60gdried apricots – diced (other dried fruit is also suitable)
40gdesiccated coconut
60g flaked almonds (other nuts are also suitable) 

Method

1. Preheat oven to 180°.
2. Line and grease a 23cm springform cake tin.
3. Place lupin flakes and oats in a bowl and pour the boiling water over them. Stir to combine and set aside to cool down to ambient temperature.
4. Sift the flour and combine with baking powder, cinnamon and spice.
5. Beat the butter and sugars together until soft and creamy and light in colour. Add eggs (or substitute) one at a time and beat thoroughly. Add the vanilla essence.
6. Combine the two mixtures in layers, half of the flour, half of the butter and then repeat. Fold in with a metal spoon and then fold in the grated apple.
7. Pour into the cake tin and bake for 30-35 minutes.
8. Turn the cake into the cooking rack.

Topping

1. Preheat grill to 180°C.
2. Put the cooled cake on an oven tray.
3. Combine the butter, evaporated milk and coconut sugar in a saucepan on low heat.
4. Stir whilst simmering to melt the butter and dissolve the sugar. Leave on the heat to caramelise.
5. Remove the pan from the heat. Add the lupin flakes and stir well to combine.
6. Spread the topping evenly over the cake and then put under the grill for 3-4 minutes until the topping is bubbling and golden brown.

Store in fridge and eat within 5 days.