One morning, I craved something sweet with apples. I wasn’t craving an apple pie though. So I decided to make a cake. It made sense to put as much apple as possible in it so I used apple juice and the outcome was magical. It’s very moist on the inside and has the beautiful brown color on the outside. It’s a very dense cake so you feel like you actually ate something which is what I usually like to feel after eating anything.
Apple Cake
(*can be made nut free)
Ingredients:
(Dry)
2 cups gluten free oat flour
1 cup almond flour (if making it nut-free, substitute with 1 cup brown rice flour)
1 tsp baking soda
3 tsp cinnamon
(Wet)
2 tsp vanilla flavoring
1 cup organic apple juice (not from concentrate) *I use the brand, R.W. Knudsen. This has no added sugar, just apples and ascorbic acid (vitamin C).
1 can full fat coconut milk (13.5 Fl Oz / 398 ml)
1 Tbsp apple cider vinegar
(Apples)
3 medium size gala apples, chopped (*you can leave some to decorate the top as shown in picture above)
1/4 cup lemon juice
1/2 cup coconut sugar
1 tsp cinnamon
Direction:
Set the oven at 400F.
Combine the dry and wet ingredients to create a batter. Let it sit and prepare the apple mixture.
Pour the apple mixture into the batter and pour it into a lined baking pan (I used a 9 inch square baking pan).
Top it with sliced apples (optional).
Bake for 1 hour or until a toothpick comes out *semi clean.
*It does not need to be completely clean though since it’s a moist cake.
Let it cool down in a pan for 15 minutes then transfer to a cooling rack. Slice and enjoy!
