It is the season again! The season of apples! Yay! Apple cake was one of the first vegan recipes that I learned 16 years ago. Before I baked my own apple cake I never really was a fan of this dish. But sometimes nothing tastes as good as good old home baked treats! 🙂
Now I had to come up with a gluten-free version. My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin. I takes some time but I find it to be absolutely worth it!
Apple Walnut Cake (Vegan, Gluten-free, No refined Sugar)
- 23cm spring form
- 500 g sour apples
- 150 g walnuts
- 90 g sweet sorghum flour
- 30 g tapioca starch
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 very ripe FAIR-TRADE bananas
- 1 cup water
- Roast the walnuts in a pan on low-medium heat for a few minutes, stirring constantly. Let cool down properly and then rub of as much of the skin as possible.
- Preheat the oven to 190C
- Grind the walnuts to fine grumbles and transfer into a medium sized bowl.
- Add sorghum flour, tapioca starch, baking powder, baking soda and salt. Mix well.
- In a small bowl mash the bananas to a fine cream.
- Add the water to the banana cream and stir through well. Place aside.
- Wash and cut the apples into quarters, removing the core (I prefer not to peel them).
- Now quickly pour the banana-water-mixture into the bowl with the flour mix. Mix it well but don’t stir too long; the dough won’t rise as good. Transfer the dough to the spring form and spread it evenly.
- Place the the apple quarters on the dough, lightly pressing them into it.
- Bake covered at 190°C for approx. 40 minutes (depending on oven type). The last 5 minutes without cover. When an inserted skewer comes out clean, the cake is ready.