GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR FREE
Couldn't quite get out of the city to pick these apples from an orchard, but they are still very much local! This spiced apple cake has a relatively simple base of oat flour, almond flour and maple sugar and I'm a huge fan of the fruity tang olive oil adds (with a hint of lemon zest) to the star(s) of the show: apples & nutmeg. Using a peeler ensures the apple slices are paper thin so they mix well into this lusciously seasonal batter. And let me tell you - it tastes even better a day later - a perfect introduction to autumn.
Follow along with me HERE
INGREDIENTS
2 eggs - 1 egg, 1 egg white
1/2 cup of unsweetened nondairy milk
2 tsp of vanilla extract
1/3 cup of olive oil 1 cup of oat flour
3/4 cup of almond flour
3/4 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/2 tsp of fine sea salt
2 tsp of baking powder (double acting)
1/3 cup of maple sugar
1/2 tsp of lemon zest
2 cups of apples, peeled (about two whole apples)
Optional topping: apple skin peels, 1 tbl maple syrup drizzle, pinch of flaky salt and cinnamon dusting
DIRECTIONS
1. Pre-heat oven to 350°F.
2. Combine eggs, milk, olive oil, vanilla extract.
3. Combine dry ingredients, save for the maple sugar and lemon zest.
4. Peel the apples' skin onto a plate (put aside for later). Then peel the rest of the apples into a separate bowl.
5. Add the maple sugar and lemon zest to the apple bowl and mix well.
6. Add the combination of dry ingredients to the apple bowl and mix.
7. Add this mixture to the wet mixture - you can use a standing mixer here or do it by hand but just make sure the batter is well combined.
8. Transfer batter to a well-oiled cake pan and optional: scatter apple peels on top of the cake, add drizzle of maple syrup, flaky salt and dusting of cinnamon.
9. Bake for 25 minutes at 350°F.
10. Carefully cover the top of the cake with foil and turn the temperature oven down to 325°F.
11. Bake for an additional 25 minutes.
12. Let cake cool completely before slicing and serving!
