My wonderful hubby recently celebrated his birthday. He is not one for fanfare and parties so it is normally a quiet affair at home with good food of course! This time I decided that I will bake him one of his favourite desserts, an Apple cake.
A couple of years ago, I came across this flourless apple cake recipe on the Healthy Green Kitchen blog. It is a fantastic food blog and I have enjoyed making some of the recipes so do check it out.
The original recipe in the above blog uses milk and butter. I made a couple of changes to make it dairyfree. I also reduced the amount of sugar and used Coconut blossom sugar instead to make it somewhat low GI. I substituted 1/2 cup Gluten Free (GF) flour to the almond flour as originally called for.
I tested it, tasted it and fell in love with it! By substituting a part of the almond flour for GF flour, the apples on top of the cake held up really well and did not completely sink into the cake as it originally did when I baked it for the first time with only almond flour.
Last year, I baked this cake for my mum’s birthday and brought it to Singapore notwithstanding a 6 hour bus journey. Yes, the cake survived and I barely did. My mum was so amazed that the cake was still looking pretty and actually tasted good, yeah well after a 6 hour bus ride anyone would have their doubts. She brought some for her colleagues to try at work and the rest was history. Yup, that was how I and the cake became famous overnight – well at my mum’s workplace that is. The cake which survived a 6 hour bus ride and still tasted bloody good.
So here is my adapted version of the original recipe…enjoy!
Almost Paleo Apple Cake – Serves 8 delicious slices
- lightly oil a 21cm round springform cake tin with organic coconut oil and dust a little with almond flour or GF flour
- 1 cup almond flour
- 1/2 cup GF flour
- 3 eggs
- 3/4 cup of organic coconut blossom sugar
- 1/2 cup of coconut milk (you can also use another dairy free milk eg. rice milk)
- 2 & 1/2 tbsp of organic coconut oil
- 2 tsp of baking powder
- 1 tsp of organic vanilla bean paste
- 4 or 5 small organic apples – cut into thin wedges 1/8 inch size (I left the skin on but you can peel them if you prefer)
OK this is how you roll :
- Preheat the oven to 180 degrees C
- Combine the eggs and sugar with an electric mixer. Beat at medium high speed for 5 minutes, until pale in color and thickened. Gradually add the almond flour and GF flour, milk, baking powder,vanilla and coconut oil, stopping to scrape down the sides of the bowl after each addition. Beat at low speed until each addition is blended, then increase speed to medium high and beat for 3 minutes.
- Turn batter out into the cake tin. Arrange the apple slices vertically, with the core side down, in a circle on top of the batter, beginning with the outside edge of the pan and continuing to the center. The arrangement of the apples should resemble a rose in full bloom.
- Bake in a preheated oven for about 50 minutes, or until a wooden pick inserted in center of cake comes out clean and apples are browned.
- Remove from the oven and cool for 10 minutes. Remove the sides of the springform pan once sufficiently cooled. Serve warm with a scoop of homemade vanilla ice cream. I personally like the cake served cold right out of the fridge with a sprinkling of chopped raw organic nuts.
Let me know how you go with this adapted recipe, I would love to hear your comments!