A slightly different version of this cake has appeared in these pages before, but I couldn’t resist the temptation to redo it with these pretty pictures. This is a gluten-free and veganized version of one of my mother’s recipes, which is different from most apple cakes I have eaten in that it really mostly consists of just apples. The original recipe is flavored mainly with cardamom, but here I use our magic ingredient of the moment – apple pie spice. It contains cinnamon, fenugreek, lemon peel, ginger, cloves and nutmeg, and can take any oatmeal or apple dessert to a whole new level. Yum!
Gluten-free, vegan, effortless apple cake
- 3 small/medium somewhat tart apples, chopped into smallish chunks (No need to peel, unless you really want to)
- squish of lemon juice
- 200 ml flour – I used half gluten-free flour blend and half sweet rice flour
- 150 ml sugar
- 1 tbsp baking powder
- 1 tbsp vanilla sugar (if using liquid, then mix it with the melted butter)
- generous sprinkling of apple pie spice
- 1/4 tsp guar gum or xanthan gum (you can omit this if using a gluten-free flour blend which already contains some)
- 60 ml melted butter/butter alternative
- 3-4 tbsp unsweetened apple sauce, or as needed
Chop the apples into small-ish chunks. It should add up to approximately 1 liter of apple chunks. Squish some lemon over them to prevent browning.
Mix the dry ingredients in a bowl. Add apples and stir to coat.
Melt “butter” and pour over the apples. Stir. Add apple sauce until you don’t see dry specks of flour anymore and you have a bowl full of apples coated in a relatively thin layer of smooth batter.
Spread into a square pan, flattening the apples into the pan with the back of the spoon. Bake for 45 min or so at 190C, until knife comes out clean and the cake is golden brown. Enjoy!
(sorry, by the time it was done the good natural light was gone..)