- 450g apples
- Zest and juice of 1 lemon
- 225g free-from margarine
- 225g caster sugar
- 3 tbsp flaxseed meal plus 9 tbsp water (replaces 3 eggs)
- 225g self-raising flour (I used 225g plain rice flour plus 3 tsp baking powder)
- 2 tsp baking powder
- 25g ground almonds
- ½ tsp xanthum gum
- 1 tbsp Demerara sugar
- Preheat the oven to 180°C
- Peel, core and chop the apples and toss with the lemon juice
- Cream together the margarine, sugar and lemon zest
- Beat in the flaxseed meal and water mixture slowly, ensuring that the mixture remains smooth
- Sieve the flour, baking powder and xanthum gum into the mixture and then fold in the ground almonds
- Drain the apples and then stir into the cake mixture
- Spoon into the greased cake-tin, level and sprinkle the Demerara sugar on top.
- Bake in the oven for 1 hour. Check after 45 minutes and if the top is becoming a little too browned, cover with baking paper and finish the baking process.
- Leave to cool a little and then serve. Delicious warm or cold.
7 years to diagnosis 
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