Gluten-Free Apple Cake
Gluten-Free Apple Cake // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).
If you’re anything like me, your life is significantly better when a cake is involved. This apple cake is gluten-free, vegan, and easy as all heck. It reminds me of my childhood, and I am unsure why. It just seems like the kind of cake your friend’s nice mum would have baked for an after school playdate. It’s wholesome, it’s delicious and I hope you enjoy it as much as I do.
Apple Cake
Serves 8-10
Prep time: 15 minutes
Baking time: 40-50 minutes
INGREDIENTS
2 tsp apple cider vinegar
1 1/2 cups almond milk (or any plant-based milk of choice)
1 cup gluten-free plain flour (I use Ardor brand)
3 1/2 cups almond flour
1 cup coconut sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
pinch salt
1 tsp vanilla extract
1 large red apple, grated
6 medjool dates, pitted and roughly chopped (optional)
For the topping:
1 large red apple, sliced
METHOD
Preheat oven to 170°C (340°F).
Combine almond milk and apple cider vinegar in a small jug and stand for a few minutes, or until the milk has thickened slightly and resembles buttermilk.
In a large mixing bowl, combine the gluten-free plain flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon and salt. Stir until well combined.
Fold through the almond milk mixture, vanilla, grated apple and dates.
Line a 23cm cake tin. Pour in mixture and arrange apple slices on the top. Transfer to the oven and bake for 40-50 minutes or until golden and a skewer comes out clean.
Allow to cool before slicing and serving.
Note: Due to the lack of refined sugars in here, this cake will only last 3-4 days, in an air-tight container at room temperature. The cake will keep slightly longer in the fridge. If you refrigerate the cake, you may just want to warm cake slices slightly before serving.