How do I best store this chai spice apple pie?

In the refrigerator for up to 3 days, well covered. Without coconut cream, you can freeze the base with apple filling for up to 2 months.

Can I make the cake completely in advance?

Yes, but it is best to whip the coconut cream just before serving for the airiest texture.

Can I use other apples?

Yes, choose firm sweet and sour apples like Jonagold or Elstar for the best result.

What if my base remains too crumbly?

Add extra tahini or a small splash of water until you get a cohesive dough.

Can I replace the coconut cream?

Yes, with whipped mascarpone (not vegan) or a plant-based cream made from oats or soy.

Chai spice apple pie with coconut cream

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45 minutes + 15 minutes baking time + 1 hour cooling

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Medium

This is truly one of those wow-cakes I want to use to demonstrate that deliciously indulgent baking isn't boring at all. A healthy, crispy gluten-free base, packed with fiber. Topped with soft caramelized apples seasoned with chai spices, without refined sugars, and finished with a light, creamy coconut cream. With a few smart choices, I can absolutely ensure you enjoy this without compromising on taste or coziness. Don't tell anyone, and you'll just hear: "Wow, that's so good!"

A fan of apple pie? Check out this recipe for the as well cake from my grandma.

Ingredients

What do you need?

Quantity: 8

Base (gluten-free)
150 g almond powder
20 g crushed flaxseed
60 g whole wheat tahini
Pinch of salt
1 teaspoon vanilla extract

Apple filling
4 large red apples
1 tablespoon coconut oil
1 tablespoon coconut blossom sugar
1 teaspoon chai spices

Coconut cream
1 can (400 g) whipping coconut cream (well chilled)
1 teaspoon vanilla extract

Finish
1 tbsp cashew butter
1 tbsp raw honey or agave as a vegan option

150 g almond powder
20 g crushed flaxseed
60 g whole wheat tahini
Pinch of salt
1 teaspoon vanilla extract

4 large red apples
1 tablespoon coconut oil
1 tablespoon coconut blossom sugar
1 teaspoon chai spices

1 can (400 g) whipping coconut cream (well chilled)
1 teaspoon vanilla extract

1 tbsp cashew butter
1 tbsp raw honey or agave as a vegan option

Make it veggie!

This recipe is naturally vegetarian and vegan if you use agave syrup and no honey.

Preparation method

How do you make this?

Preheat the oven to 180°C.

Mix all the ingredients for the base into a cohesive dough. If it is too crumbly (depending on the brand or milling), add extra tahini. You should be able to form a ball, just like with classic shortcrust pastry.

Roll out the dough between two sheets of baking paper to the size of your baking pan.

Place the dough in the tin and press it down firmly into the edges. The dough is not elastic and breaks easily, but you can simply press it down and “repair” it.

Trim away any excess dough. You can bake the leftovers along with the dough to make crispy granola.

Bake the base for 15 minutes. Let cool completely.

Peel the apples, remove the core, and cut into a fine brunoise.

Fry the apple cubes in coconut oil. Add coconut blossom sugar and chai spices and let caramelize. Let cool completely.

Whip the well-chilled coconut cream until light and fluffy with the vanilla extract.

Spread the cooled apple filling over the pie crust. Finish with the whipped coconut cream, either casually or using a piping bag.

Finish with extra chai spices such as a cinnamon stick, cardamom pods, star anise, or a pinch of cinnamon powder.

For an extra touch, drizzle the honey and nut butter over the apple filling or on top.

Tips

You can replace the tahini with almond butter, peanut butter, or cashew butter for a different flavor.
Use a sleek cake ring for a modern finish.
Extra sesame seeds in the dough provide a subtle crunch.
Add a pinch of sea salt on top of the coconut cream for a salted caramel vibe.
Make individual cakes for parties.
The leftover baked dough is delicious as a topping on yogurt.

Save & reuse

In the refrigerator:Store well covered for up to 3 days.
In the freezer:Freeze for up to 2 months without coconut cream. Preferably do not freeze with coconut cream.
(loss of texture).
Serve again:Let thaw in the refrigerator. Optionally finish again with freshly whipped
Coconut cream for the best result.