Going Gluten-FreeNovember 25, 2017

Grain-Free Apple Pie Cake

Comments (9)

This post originally appeared on MyLifeWithFoodAllergies.com

Warm apple cake from the oven isn’t just for fall. Apple season varies from state to state making apples available nationwide throughout the year – and a preferred fruit for baking with no matter what season we are in. I like to take advantage of fresh fruits and vegetables and incorporate them into my baked goods whenever possible.

Usually with apple cakes, the majority of the preparation time is in peeling and cutting the apples. But did you know that you can leave the peel on? Especially if you are chopping or shredding the apple, save yourself some time and leave the peel on. The added fiber is better for you anyways - just make sure to wash the apples well! The peel packs most of the fiber and vitamins and it will soften as it bakes. I promise you won’t even know it’s there!

This one-bowl recipe for apple pie cake is quick to make and packed with healthy fats and protein. It’s naturally grain-free, dairy-free, and refined sugar free. You can make this cake in large batches in advance and freeze them for future use. You can also divvy out the batter into muffin cups for a quick to-go breakfast. This cake is nutritious, filling, and delicious – making it a must try for anyone that loves apples, cake, or apple pie.

You are not limited to tart apples that are usually called for in pie recipes. This recipe can be whipped up using any type of apple. That’s right – you can pull any apple out of your refrigerator right now and make a delicious cake. The main reason the apple is the recipe is to add sweetness and nutrients. The cinnamon and nutmeg add spice giving you the combination of flavors you find in most apple pies.

Grain-Free Apple Pie Cake

INGREDIENTS:

  • 1 1/2 cups almond flour (or almond meal)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs, room temperature
  • 2 tablespoons coconut oil, melted
  • 1/4 cup raw honey
  • 1 medium apple, cored and shredded (skin on)

DIRECTIONS

  • Preheat oven to 350F (180C).
  • Grease a 9-inch round glass pan or line a cupcake pan with 10 paper liners; set aside.
  • In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded apple.
  • For cake: Use a spatula and scrape the batter into your prepared glass pan. Bake for 25-27 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.
  • For muffins: Pour batter (about 1/4 cup) into 10 paper liners . Bake for 25-27 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.

Contributor Chrystal Carver (glutenfreepalate.com) is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).

Comments (9)

I totally agree with savvy baker-this cake is so zero it is not even worth adjusting! NO TASTE!
I added vanilla and more cinnamon-didn't help.

Posted by: Gaaga | December 7, 2017 10:18 PM    Report this comment

Could I substitute anything for the eggs?
Thank you.

Posted by: bottom@tds.net | December 3, 2017 3:20 PM    Report this comment

Made this easy to follow recipe, and even though I increase am't of cinnamon to 2 tsps, and a good pinch of ground cloves, it just did not satisfy. I avoid coconut oil, so used almond oil instead (hoping to increase flavor of almond flour), and added a tsp of almond extract. While good and moist, the cake did not work for my husband and me. The apple also got "lost" in the batter. If I were to make it again, I'd definitely not grate the fruit, instead I'd slice or "fine chunk" it. And for those asking what flour to sub for the almond flour, I would think that pecan meal (flour) could be used, although it is a bit pricier than the almond.
I have another apple cake recipe (GF of course) that ticks off all the boxes, and it uses an AP GF flour blend (I make my own, referring to Gluten Free and More, and the ATK recipes for gluten free flour blends).

Posted by: SavvyBaker | December 3, 2017 12:41 PM    Report this comment

I am glad to see you using almond flour in a recipe as I am grain-free. I am anxious to try it. Thanks

Posted by: cpjohnson | December 2, 2017 5:13 PM    Report this comment

I am so happy to see you using almond flour in a recipe as I am grain free. Anxious to try this apple cake. Thanks

Posted by: cpjohnson | December 2, 2017 5:03 PM    Report this comment

For this particular recipe, because it is grain-free, we don't recommend replacing the almond flour or almond meal from this recipe - but you can always find other free recipes on Gluten Free & More!

Posted by: Moderator | November 28, 2017 3:38 PM    Report this comment

Am allergic to the nut flours, what can I substitute with, and what is the ratio for 1 c substitution?

Posted by: conniema | November 28, 2017 1:27 PM    Report this comment

What do you recommend as a substitute for the almond flour?

Posted by: Jazzbee | November 27, 2017 2:35 PM    Report this comment

What flour can I substitute for the almond flour?

Posted by: Jazzbee | November 27, 2017 2:34 PM    Report this comment

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