Gluten-free 'leftovers' fiber-cake

My cupboard with baking products was overflowing with leftovers again. That's what happens when you experiment a lot, because somehow you never need the full amount of the stuff you buy for your recipe. So I put it all on my counter and realized they had one thing in common: they're all products full of fibers. Fibers are essential for your (intestines) health. You need them, but celiacs don't always get enough of them. Because gluten-free products lack natural fibers. Natural fibers that are in wheat, barley, rye and spelt. You can compensate part of it by eating lots of veggies but with kids, that's always tricky. Mine do ok with their veggie intake, but a bit more fibers (and vitamins & minerals) can't hurt. So I often bake bread and add nutritious stuff like dried fruits, tomatoes, herbs, nuts, oatmeal and such. But you can also bake cakes full of fibers. That's what I did today:

Ingredients:

• 125 grams (4,5 oz) of soft butter
• 100 grams (3.5 oz) of cane sugar
• 100 grams (3.5 oz) of molasses (I used Dutch apple syrup)
• 4 eggs
• 2 tablespoons of gingerbread spices 
• 110 grams (about 4 oz) of almond flour
• 110 grams (about 4 oz) of gluten-free cake flour (I used Schar's C-mix)
• 10 grams (0.5 oz) of cream of tartar
• 50 grams (1.75 oz) of grated coconut and some extra to sprinkle on top
• 25 grams (1 oz) of gluten-free oatmeal and some extra to sprinkle on top
• 125 grams (4.5 oz) of raisins (I soaked them in rooibos tea for half an hour before adding them to the cake mix)
• 1 apple (chopped in tiny pieces)

Instructions:

• Preheat the oven to 175 degrees centigrade (a little over 325 degrees fahrenheit).
• Cream the cane sugar and soft butter together until it is a fluffy mixture. Add the molasses and mix it in. 
• Then add the eggs and mix that in. Beat the mixture until it is airy and well combined. 
• Now add the spices, almond flour, cake flour and cream of tartar. Beat it well until it is all combined. 
• Add the coconut & oatmeal and mix it in. 
• Finally add the raisins (drain them well!!!!) & the chopped apple. Fold this in instead of beating it, so your batter will stay light & airy. 
• Butter a cake tin and tip the cake batter in. Sprinkle the top with some coconut & oatmeal & put the cake tin in the middle of the oven and bake for about 40-45 minutes. If the top gets dark too fast, lower the temperatures.
• When the cake is all golden and baked fully (stick a skewer in to check if the batter doesn't stick to it. If it doesn't, then the cake is done), take it out of the oven, out of the tin and let it cool on a wire rack. 

Enjoy!