Gluten-free | Grain-free | Dairy-free | Refined Sugar-free
Makes 1 cake to serve 8-10
It's hard to pick a favourite cake recipe, but I'm making the call - This is my current obsession! I made this apple cake to use up a basket of tart granny smiths that had found its way into my Sydney kitchen. Spurred on by a husband who loves everything apple, I combined all his favourite spices to make an exceptionally soft and tender caramelised apple treat.
Covered in aromatic spices and baked until just tender, this cake can be eaten as is on its own or dusted in a bit of inulin powder for a sparkling effect.
This recipe, plus over 190 other gluten, sugar-free, and dairy-optional dessert recipes, are included in my cookbook Treat Yourself Healthy
Hints, Tips & Tricks
I use Zero As Sugar Pure Erythritol and Sweet As Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low-carb option for baking and sweetening your food.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
- 400 g (14 oz) Granny smith or tart green apple slices, peeled and seeds removed
- 60 g (2 oz) Sweet as Fibre Syrup
- 2 tsp cinnamon powder
- ½ tsp ground cloves
- Zest of 2 lemons
- 200 g (7 oz) almond, walnut or nut or seed flour of your choosing
- 60 g (2 oz) Zero as Sugar Pure Erythritol
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- Pinch of mineral salt
- 100 ml (3.5 oz) coconut milk or non-dairy milk of your choosing
- 2 large eggs
- 2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- Preheat your oven to 175C (340F) and line a 20 cm (8 inch) springform cake tin with non-stick baking paper on the bottom and sides.
- Heat a large non-stick frying pan or wok on medium to high heat and add the apple slices. Stir the apples and allow them to cook and colour lightly for 5 minutes, stirring and tossing the apples frequently to ensure they don't burn.
- Add the fibre syrup, stir through, and then sprinkle over the cinnamon and cloves. Stir well for 30 more seconds, and then turn the heat off.
- Stir in the lemon zest and allow the apples to cool while you prepare the remaining ingredients.
- Into a mixing bowl, stir together the almond flour, erythritol, baking powder, baking soda, xanthan gum and salt.
- Into a jug, whisk the coconut milk, eggs, olive oil, and apple cider vinegar.
- Add the apples to the almond mixture and stir through and then add the egg mixture and stir to combine.
- Spoon the cake batter into the tin and smooth the top with a spatula. Bake in the oven for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 20 minutes on a wire rack, and then remove it from the tin and cool completely on the wire rack.
- This cake is best eaten at room temperature with a sprinkle of inulin powder. The cake will keep for 3-4 days.