Pre-heat oven to 180C
Combines apples, dates and bi-carb with 250ml boiling water in a bowl and set aside.
Mix chia seeds and water and set aside. A thick gel will form after a few minutes.
In a large bowl, mix ½ cup of oil, ¾ cups sugar and the chia mixture until combined. Stir through the flour, apple mixture and nuts.
Spread mixture into a cake form (non-stick, oiled, lined or silicone will all work) and bake for 25 minutes.
Meanwhile, mix shredded coconut, milk, remaining ½ cup coconut sugar, and ¼ cup olive oil into a saucepan over medium heat. Stir until sugar is dissolved.
Remove cake from oven and spread the coconut mixture on top. Bake for a further 25 minutes. Allow to rest on a wire rack, slice and serve warm.
Note: coconut palm sugar is not the same as palm sugar. Coconut sugar is a low GI and sustainable alternative to regular sugar. It may also be named ‘coconut nectar’.
Recipe & Photography by Jade Walker