- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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Recipe characteristics
- Quick and easy
- Made in one bowl
- Perfect for breakfast, a healthy snack or a sweet treat
- Dietary: plant-based and gluten-free
Notes on ingredients
- Oat flour: Naturally gluten-free. For celiac disease or severe 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. If needed, choose certified gluten-free rice flour.
- Almond flour: Use fine almond flour made from blanched almonds. This recipe has not been tested with coarse almond meal.
- Potato starch: A light, powdery starch that helps give structure and tenderness. It is naturally gluten-free.
- Coconut sugar: Can be substituted with brown sugar or regular white sugar if preferred.
- Golden raisins: Add pleasant texture and a sweet-tart flavor to the cake.
- Cinnamon powder: For a different spice profile you can use a pumpkin pie or gingerbread spice blend.
- Granny Smith apples: Firm, tart-sweet apples that hold up well when baked.
- Bananas: Use ripe bananas for natural sweetness and creaminess.
- Coconut cream: Use full-fat canned coconut milk and scoop the firm cream from the top. It should be thick 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, whisk together 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 press with your hands to remove most of the juice. You should have about 100 g of apple pulp remaining.
Step 4
Place the coconut cream and ripe bananas in a blender and puree until smooth.
Step 5
Add the coconut cream‑banana mixture and the apple pulp to the dry ingredients. Mix with a hand mixer until everything is evenly combined. Taste and adjust sweetness if necessary. If the batter seems too thick, add 1–2 tablespoons of plant-based milk.
Step 6
Pour the batter into the prepared pan and bake for about 42–45 minutes. After approximately 30 minutes, loosely cover the top with aluminum foil to prevent over-browning.
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, try these other 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 post on Instagram, tag @alltheworldisgreen so we can see your remakes.
Gluten-Free Apple Cake
Nensi Beram
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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 Use your hands to squeeze out most of the excess juice from the grated apples. You’ll be left with approx. 100 g of apple pulp.
- 100 g full-fat coconut cream, at room temperature The cream should be firm enough so that you can scoop it out with a spoon.
- 100 g ripe bananas
- 20-30 ml plant-based milk optional, if needed
Instructions
-
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
-
In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, potato starch, coconut sugar, cinnamon, golden raisins, and baking powder.
-
Peel and core Granny Smith apples and grate them. Transfer the shredded apples to a colander and squeeze out most of the excess juice. You’ll be left with about 100 g of apple pulp.
-
Blend coconut cream and bananas until smooth.
-
Combine the coconut cream‑banana mixture and apple pulp with the dry ingredients and mix with a hand mixer until well combined. If the batter is too thick, add 1–2 tablespoons of plant-based milk.
-
Transfer batter to the prepared pan and bake for about 42–45 minutes. After ~30 minutes, loosely cover with foil to avoid over-browning.
-
Cool completely, then dust with powdered xylitol if desired. Slice and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.