Sunday, November 18, 2012

Apple Cake (Gluten, Grain, Sugar & Dairy Free)

I like this cake because it's simple and sweet.  Featuring the season's star, the Honeycrisp apple, blanched almond flour and more eggs than usual, this is almost a custard-cake.  Great for brunch or a mid-afternoon snack, it satisfies a sweet tooth but won't make you crash 30 minutes later.

Coconut oil makes this cake dairy free, similar to my "Bran" muffin recipe, the honey and coconut oil combination creates a really moist, sweet, delicious taste.  You can taste the coconut oil flavor, so grapeseed oil or a vegan margarine might be a better option if the tropical goodness is not your thing.  And, of course, you can always substitute butter if you don't need this to be dairy free.

Against All Grain has a recipe for Apple Spice Coffee Cake that uses cinnamon and cardamom
Healthy Green Kitchen made Italian Apple Cake with a dreamy review of a Tuscan cook book
Pitcher and Plate has a recipe for Chunky Apple Cake using cinnamon and coconut milk
Opera Girl Cooks made Spiced Apple Honey Cake with pecans and raisins
And Elana's Pantry has a recipe for Cinnamon Apple Cake that is less sweet and uses OJ and agave

Apple Cake (Gluten, Grain, Sugar & Dairy Free)
serves 8
4 eggs
1/2 C honey
1/2 C coconut oil melted
1 C peeled, diced apple pieces
3 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Preheat the oven to 350
Prepare your baking dish: 
- line a round springform pan with parchment paper on the base, trim the excess
- close the springform pan and butter the sides and the parchment covered base, set aside
Prepare the apple pieces:
-peel, quarter and deseed a sweet, crisp apple (I loooove honeycrisp)
-slice into 1/4 inch slices
-halve each slices and then cut into pieces (this way your pieces are square and not rectangular)
-measure 1/2 a cup (about 3/4 of a good sized apple)

Whisk the eggs, honey and cooled, melted coconut oil
Mix the apple pieces into the whisked, wet ingredients
In a separate bowl, mix the blanched almond four, salt and baking soda
Mix the dry into the wet ingredients, blend well
Pour into the prepared springform pan
Bake around 45 minutes, maybe a little longer but watch for too much browning
Remove from the oven and let cool 30 minutes to an hour
Don't worry if your cake sinks in the center, this is a dense and heavy cake
Slice into triangles and serve

1 comment:

Dauphne McMurry said...

I don't have a springform pan. Can I use 1 or 2 regular round pans or a loaf pan?