- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
- Jump to recipe
Recipe characteristics
- Quick and easy to make
- Requires only one bowl
- Serve as breakfast, a healthy snack, or a sweet treat
- Dietary: plant-based and gluten-free
Notes on ingredients
- Oat flour: Naturally gluten-free. If you have celiac disease or gluten sensitivity, use certified gluten-free oat flour to avoid cross-contamination.
- White rice flour: A neutral, delicate gluten-free flour commonly used in baking. Buy certified gluten-free if needed.
- Almond flour: Use fine almond flour made from blanched almonds. This recipe has not been tested with almond meal.
- Potato starch: A light, powdery starch extracted from potatoes. Naturally wheat-free and gluten-free.
- Coconut sugar: You can substitute brown sugar or regular white sugar if preferred.
- Golden raisins: Add pleasant texture and a sweet-tart fruit flavor to the cake.
- Cinnamon powder: For a different spice profile, try Pumpkin Pie Spice or Gingerbread Spice.
- Granny Smith apples: Firm and tart, Granny Smiths hold up well in baking and give a bright flavor.
- Bananas: Use ripe bananas for natural sweetness and a smooth texture.
- Coconut cream: Use full-fat canned coconut milk chilled so the cream is firm enough to scoop.
How to make it
Step 1
Preheat the oven to 180°C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
Step 2
In a large bowl, combine the dry ingredients: oat flour, white rice flour, fine almond flour, potato starch, coconut sugar, cinnamon, golden raisins, and baking powder.
Step 3
Peel, core, and grate the Granny Smith apples. Transfer the grated apples to a colander and squeeze out most of the excess juice by hand. You should have about 100 g of drained apple pulp.
Step 4
Place the coconut cream and ripe bananas in a blender and process until smooth.
Step 5
Add the blended coconut cream and bananas, plus the apple pulp, to the bowl with the dry ingredients. Mix with a hand mixer until evenly combined. Taste and adjust sweetness if needed. If the batter is too thick, stir in 1–2 tablespoons of plant-based milk.
Step 6
Pour the batter into the prepared tin and bake for about 42–45 minutes. After roughly 30 minutes, loosely cover the cake with aluminum foil to prevent the top from browning too much.
Step 7
Remove the cake from the oven and allow it to cool completely before slicing. Once cooled, dust with powdered xylitol if desired, slice, and serve.
If you enjoyed this cake, you might also try these gluten-free favorites:
- Gluten-Free Kabocha Squash Cake
- Gluten-Free Carrot Cake
- Gluten-Free Sweet Potato Cake
- Gluten-Free Mango Blueberry Cake
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments below. Your feedback means a lot to us. If you share your creation on Instagram, tag @alltheworldisgreen so we can see your remakes.
Gluten-Free Apple Cake
Nensi Beram
Equipment
-
16 cm springform cake tin
-
Electric hand mixer
-
Silicone spatula
-
Mixing bowl
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g almond flour
- 25 g potato starch
- 1 t cinnamon powder
- 2 teaspoons baking powder
- 30-40 g golden raisins
- 60-70 g coconut sugar
- 200 g Granny Smith apples After grating, squeeze out excess juice; you’ll have approx. 100 g of pulp.
- 100 g full-fat coconut cream, at room temperature Cream should be firm enough to scoop.
- 100 g ripe bananas
- 20-30 ml plant-based milk Optional, only if batter needs thinning.
Instructions
-
Preheat oven to 180° C. Line and grease a 16 cm springform cake tin.
-
Combine oat flour, white rice flour, almond flour, potato starch, coconut sugar, cinnamon, golden raisins and baking powder in a large bowl.
-
Peel, core and grate the apples. Squeeze the grated apples in a colander to remove most of the juice; reserve about 100 g of pulp.
-
Blend coconut cream and bananas until smooth.
-
Add the blended mixture and apple pulp to the dry ingredients and mix with a hand mixer until combined. Adjust sweetness and consistency, adding 1–2 tablespoons plant-based milk if needed.
-
Transfer the batter to the prepared pan and bake for 42–45 minutes. Around 30 minutes in, cover loosely with foil to protect the top from over-browning.
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Cool completely before serving. Optionally dust with powdered xylitol, then slice and enjoy.
Nutrition facts
*Nutrition information is an estimate calculated automatically.