Nectarine and apple spelt bread-cake (v)

With fruit within and on top, this can be made minimally sweet in a loaf tin or with more sweetener as a standard cake.
Makes 1 small loaf or cake to serve 6 to 8.

Adapted from a nectarine upside down cake on Yup Its Vegan.

Original post (with pictures) here.

1-1/2 cups spelt flour
1/4 cup coconut sugar OR 1/2 cup coconut sugar for a sweeter cake
2 tsp baking powder * (see note)
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsweetened almond milk, or milk of choice
1 tbsp lemon juice
1/8 cup maple syrup OR 1/4 cup maple syrup for a sweeter cake
1/8 cup neutral oil
1 apple, peeled and chopped
1 nectarine, chopped

For the topping -
1 apple, peeled and sliced
1 nectarine, sliced

Note -
The top of my cake cracked, which may reflect too much rising agent. You could try using slightly less baking powder if you felt confident to adjust this.


1. Preheat your oven to 180'C (350'F) and prepare a medium-large loaf or cake tin.
2. Combine the flour, coconut sugar, baking powder, cinnamon and salt in a mixing bowl. Add in the almond milk, lemon juice, maple syrup and oil and stir well to combine. Add in the chopped apple and nectarine and stir through to incorporate.
3. Transfer the batter to your prepared tin. Arrange the sliced apple and nectarine on top.
4. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean.