Indulge in the delightful goodness of a gluten-free apple cake that brings together the sweetness of apples and the warmth of spices. This cake is perfect for any occasion, offering a moist and flavorful dessert that everyone will love. Whether you’re hosting a family gathering or simply craving a sweet treat, this gluten-free apple cake is sure to impress.
Ingredients
-
- 1.25 cups rolled oats (gluten-free)
- 1 cup buckwheat flour
- 6 tbsp virgin coconut oil
- 0.5 cup maple syrup
- 2 tsp cinnamon (divided)
- 1 tsp baking powder
- 2 lbs sour and firm apples
- 0.25 tsp nutmeg
- 2 tbsp lemon juice
- 2 tbsp agave syrup
- 1.5 tsp arrowroot flour
- 4 tsp coconut sugar (optional)
- 1 tsp speculaas spice (optional)
- Cold water (optional)
- Coconut oil for greasing
- Flour for work surface
- Pinch of salt
Directions
- Preheat your oven to 180°C (350°F) and grease a springform pan with coconut oil.
- In a food processor, pulse the rolled oats until they become a fine flour.
- Add the buckwheat flour, coconut oil, maple syrup, some of the cinnamon, baking powder, and a pinch of salt to the oats. Pulse until the mixture resembles a moldable dough. If the mixture is too dry, carefully add cold water a tablespoon at a time until it reaches the right consistency.
- Use your hands to press two-thirds of the dough evenly into the base and borders of the springform pan.
- Lightly flour a work surface and roll out the remaining dough. You can either use a cookie cutter to make decorative shapes or roll it out into a circle that fits the size of the pan.
- For the apple filling, peel and quarter the apples, removing the core and slicing them into thin pieces.
- In a large mixing bowl, combine the apple slices with the remaining cinnamon, nutmeg, lemon juice, agave syrup, arrowroot flour, coconut sugar, speculaas spice, and a pinch of salt. Mix thoroughly to combine.
- Transfer the apple filling to the prepared springform pan, spreading it evenly over the crust.
- Top the filling with either the decorative cookie cut-outs or the rolled-out dough. If using the rolled-out dough, pierce the top with a fork to allow steam to escape while baking.
- Place the pan in the preheated oven and bake for approximately 30 minutes.
- After 30 minutes, cover the cake with aluminum foil, pressing down lightly to allow the apple juices to rise and soak into the cake, then return it to the oven to bake for an additional 45 to 60 minutes or until the cake is golden brown.
- Once done, remove the cake from the oven and let it cool completely on a cooling rack before cutting into slices. Enjoy!
Nutritional Information
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Servings: 8-10
- Per Serving (approximate):
- Calories: 200
- Protein: 3g
- Carbohydrates: 34g
- Fat: 8g
- Fiber: 4g
- Sugar: 10g
Cooking Tips and Tricks
- Choosing the Right Apples: Opt for a mix of tart and sweet apples like Granny Smith and Honeycrisp for a perfectly balanced flavor. The tartness will complement the sweetness of the cake beautifully.
- Resting the Dough: Allow the crust dough to rest in the refrigerator for about 30 minutes before pressing it into the pan. This helps to firm it up, making it easier to work with.
- Serving Suggestions: For an extra touch, serve the cake with a dollop of whipped coconut cream or a scoop of vanilla ice cream. A sprinkle of crushed nuts on top can also add a nice crunch!
Possible Variations
- Nutty Delight: Incorporate ½ cup of chopped walnuts or almonds into the apple filling for added texture and a nutty flavor.
- Spicy Twist: Add a teaspoon of ginger or cardamom to the apple filling for a warm, spicy twist to the traditional apple cake flavor profile.
Enjoy this gluten-free apple cake as a wholesome dessert that combines taste and nutrition while satisfying your sweet tooth!