Perfect for apple season! This apple cake only uses a few ingredients and is easy to make. The cake is not only vegan and gluten-free, but also oil-free and mostly fruit-sweetened.
For sweetening I use my own homemade stewed apple. I simply peel, remove the core and chop them into smaller chunks. Then I place them in a pot with a lid and bring them gently to the boil. Once it is cooking, I let it simmer until the apple chunks are soft. Of course you can use store-bought apple sauce from a jar.
Before baking, the apples for the topping are lightly sliced, which results in a beautiful effect that make me all dreamy 🥰 A good apple cake should have a good portion of cinnamon, I believe. Freshly ground nutmeg works well too, should you have to avoid cinnamon.
After baking, I dusted the apple cake with some ground desiccated coconut, which I blended in my mini-blender.
Note: When baking, it is important to cover the cake. For this I use a small un-coated baking tray which I place right on top of the cake form.
Apple Cake (Vegan, Gluten-free, Oil-free, Fruit-sweetened)
- 150 g buckwheat flour
- 30 g tapioca flour (or corn starch)
- 50 g walnuts, finely chopped (you can omit it too)
- 2 tbsp sweetener of your choice (or to taste)
- 1 tbsp psyllium fiber husk
- 1 1/2 tsp baking powder
- 1 tsp cinnamon powder
- approx. 4-5 small apples
- 330 g stewed apple
- 80 ml water
- Preheat the oven to 190 °C (top-/bottom heat). Prepare the cake tin by either greasing it or lining with baking paper (when using baking paper, I like to cut a thin stripe which I use along the rim).
- Mix the dry ingredients in a bowl. Peel, half, remove core of the apples. Thinly slice them as pictured.
- Pour stewed apple and water into the bowl with the dry ingredients and stir to combine.
- Spread the dough evenly in the cake tin. Then place the apple halves on the dough, flat side down. Gently press them into the dough.
- Bake the cake covered (I use a small un-coated baking tray which I place right on top of the cake tin) for approx. 20 to 25 minutes until the apples are a bit softer and cooking in their juice. Then bake it without covering for another 10 to 15 minutes or until the apple juice has evaporated and the top of the cake looks dry.