Gluten-free apple cake

Based on 22 ratings
Lynn Hoefer

Lynn Hoefer

www.heavenlynnhealthy.com

Blogger

“Warming, healthy, and pretty. This spiced apple pie is one of my favorites during the cold season.”

Difficulty

Medium 👍
50
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
120 g rolled oats (gluten-free)
120 g buckwheat flour
90 g virgin coconut oil
100 ml maple syrup
2 tsp cinnamon (divided)
1 tsp baking powder
1 kg sour and firm apples
¼ tsp nutmeg
2 tbsp lemon juice
2 tbsp agave syrup
1½ tsp arrowroot flour
4 tsp coconut sugar (optional)
1 tsp speculaas spice (optional)
cold water (optional)
coconut oil for greasing
flour for work surface
salt
Metric
Imperial

Utensils

  • food processor
  • oven
  • springform pan (20 cm/8 in.)
  • cookie cutter
  • rolling pin
  • cutting board
  • knife
  • large bowl
  • cooling rack
  • aluminum foil

Nutrition per serving

Cal
267
Protein
2 g
Fat
12 g
Carb
32 g
  • Step 1/6

    Preheat oven to 180°C/350°F and grease springform pan with coconut oil. For the crust, pulse oats in a food processor to a fine flour. Add buckwheat flour, coconut oil, maple syrup, some cinnamon, baking powder, and a pinch of salt, and pulse to form a crust. If the mixture is too dry, carefully add water a tbsp. at a time to make the crust moldable.
    • 120 g rolled oats, glutenfree
    • 120 g buckwheat flour
    • 90 g virgin coconut oil
    • 100 ml maple syrup
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • coconut oil for greasing
    • cold water (optional)
    • salt
    • food processor
    • oven
    • springform pan (20 cm/8 in.)

    Preheat oven to 180°C/350°F and grease springform pan with coconut oil. For the crust, pulse oats in a food processor to a fine flour. Add buckwheat flour, coconut oil, maple syrup, some cinnamon, baking powder, and a pinch of salt, and pulse to form a crust. If the mixture is too dry, carefully add water a tbsp. at a time to make the crust moldable.

  • Step 2/6

    Use hands to press two-thirds of the dough evenly into springform pan along the base and border. Lightly flour work surface and remaining dough. Roll out, using a rolling pin. Use a cookie cutter to cut out decorative shapes, or roll out dough into a round the size of the pan, if you prefer.
    • flour for work surface
    • cookie cutter
    • rolling pin

    Use hands to press two-thirds of the dough evenly into springform pan along the base and border. Lightly flour work surface and remaining dough. Roll out, using a rolling pin. Use a cookie cutter to cut out decorative shapes, or roll out dough into a round the size of the pan, if you prefer.

  • Step 3/6

    For the filling, peel and quarter apples. Remove core and slice.
    • 1 kg sour and firm apples
    • cutting board
    • knife

    For the filling, peel and quarter apples. Remove core and slice.

  • Step 4/6

    In a large bowl, thoroughly mix apple slices, some cinnamon, nutmeg, lemon juice, agave syrup, arrowroot flour, coconut sugar, speculaas spice, and salt.
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • 2 tbsp lemon juice
    • 2 tbsp agave syrup
    • 1½ tsp arrowroot flour
    • 4 tsp coconut sugar, optional
    • 1 tsp speculaas spice, optional
    • salt
    • large bowl

    In a large bowl, thoroughly mix apple slices, some cinnamon, nutmeg, lemon juice, agave syrup, arrowroot flour, coconut sugar, speculaas spice, and salt.

  • Step 5/6

    Transfer filling to prepared springform pan and spread evenly.

    Transfer filling to prepared springform pan and spread evenly.

  • Step 6/6

    Cover filling with either with cookie cut-outs or a round of dough. For the latter, pierce top with a fork to allow steam to escape while baking. Place in preheated oven and bake at 180°C/350°F for approx. 30 min. Cover with aluminum foil and press down lightly so that the apple juice rises to the top and soaks the entire cake. Bake for approx. 45 – 60 min. more, until golden brown. Allow to cool completely on a cooling rack before cutting. Enjoy!
    • cooling rack
    • aluminum foil

    Cover filling with either with cookie cut-outs or a round of dough. For the latter, pierce top with a fork to allow steam to escape while baking. Place in preheated oven and bake at 180°C/350°F for approx. 30 min. Cover with aluminum foil and press down lightly so that the apple juice rises to the top and soaks the entire cake. Bake for approx. 45 – 60 min. more, until golden brown. Allow to cool completely on a cooling rack before cutting. Enjoy!