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apple cake sliced

Easy Gluten-Free Apple Cake

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Description

Embrace the cozy vibes of fall with our gluten-free apple cake, a healthier twist on the beloved French classic. Each slice offers the comforting embrace of cinnamon and vanilla, creating a delightful dessert that’s low in carbs and free of added sugar. 

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 113 grams (1/2 cup) unsalted butter, at room temperature
  • 2 tablespoons granulated allulose (or another sweetener of your choice)
  • 2 pastured eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 large apples, peeled, cored, and chopped into small cubes
  • 1 teaspoon of granulated sweetener for the top (applied before cooking)
  • Inulin powder for dusting (or substitute with your preferred sweetener)

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Prepare a 7-inch springform pan by lining the bottom with parchment paper, ensuring your cake can be easily removed once baked. If cooked in a 7-inch pan, the cake height will be about 2 inches (see notes). 
  3. In a medium mixing bowl, combine the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and salt. Mix well.
  4. In another bowl, cream the butter and granulated allulose together using an electric mixer, or a handheld whisk. Beat until light and creamy.
  5. Add the eggs into the butter mixture, one at a time, incorporating them. Don’t worry if the mixture looks like it’s separating—it’s a normal part of the process.
  6. Stir in the vanilla extract and ground cinnamon, blending until smooth.
  7. Gradually fold in the dry ingredient mixture into the wet ingredients. Mix until just combined to keep the cake tender; avoid over-mixing. You will get a creamy, thick cake batter. 
  8. Stir in the chopped apples gently, ensuring they are evenly distributed throughout the batter.
  9. Pour the batter into your prepared springform pan, smoothing the top with a spatula for an even bake. Sprinkle one teaspoon of granulated sweetener on top. 
  10. Bake for 40-45 minutes, or until the cake is golden brown, crispy on top, and firm to the touch. A toothpick inserted into the center should come out clean.
  11. Allow the cake to cool in the pan for 10 minutes, then carefully remove it and gently transfer it to a serving platter. Be careful, using two spatulas, as the cake is still quite soft while warm. 
  12. Lightly dust with inulin powder or your chosen powder sweetener.
  13. Slice, serve, and savor every bite! 
  14. For the first few hours, you can store it on the counter, covered. Then you can refrigerate it for up to three days. 

Notes

Using a springform pan is crucial for easily removing the cake after baking. If you don’t have one, opt for a shallow pan. Prepare it by lining the bottom with parchment paper and generously greasing the sides to prevent sticking. After baking, loosen the sides of the cake with a knife to ensure it’s not adhering to the pan. Place a round plate over the top, and carefully flip it to release the cake. Then, place the serving platter over the cake and turn it right-side-up.

Find it online: https://creativeinmykitchen.com/gluten-free-apple-cake/