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apple cake sliced

Easy Gluten-Free Apple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Claudia Curici, Health Coach
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten-Free, Low-Carb, Vegetarian

Description

This easy gluten-free apple cake is moist, tender, and generously filled with fresh apples. Almond and tigernut flours give it a subtly nutty flavor and natural sweetness while keeping the carbohydrate content low. Cinnamon and vanilla bring the warmth we associate with fall baking. Made without added sugar and baked in a small springform pan, it’s a simple, rustic cake to enjoy with coffee or tea.

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 113 grams (1/2 cup) unsalted butter, at room temperature
  • 2 tablespoons granulated allulose, or another granulated non-caloric sweetener
  • 2 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 large apples, peeled, cored, and chopped into small cubes
  • 1 teaspoon granulated sweetener, for sprinkling over the cake
  • Powdered inulin or another powdered sweetener, for dusting

Instructions

  1. Preheat the oven to 350°F (180°C). Line the bottom of a 7-inch (18 cm) springform pan with parchment paper. Since a small amount of butter may leak from the pan during baking, place it on a baking sheet lined with aluminum foil to protect the oven.
  2. In a medium bowl, combine the almond flour, tigernut flour, tapioca flour, baking powder, and salt. Mix well.
  3. In a separate bowl, beat the softened butter and two tablespoons of granulated allulose with an electric mixer or handheld whisk until light and creamy.
  4. Add the eggs one at a time, mixing after each addition. Don’t worry if the mixture looks slightly separated; this is normal. Mix in the vanilla extract and cinnamon.
  5. Gradually fold the dry ingredients into the wet ingredients. Mix just until combined, without overmixing. The batter will be creamy and thick.
  6. Gently fold in the chopped apples, distributing them evenly throughout the batter.
  7. Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle one teaspoon of granulated sweetener over the surface.
  8. Bake for 40 to 45 minutes, until the cake is golden brown, slightly crisp on top, and firm to the touch. A toothpick inserted into the center should come out clean. 
  9. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to make sure they are not stuck, then release the springform sides. Carefully transfer the cake to a serving platter using two spatulas; it will still be very soft while warm.
  10. Lightly dust with powdered inulin or another powdered sweetener before slicing and serving.

Notes

A 7-inch (18 cm) pan will produce a cake approximately 2 inches (5 cm) tall. If you don’t have a springform pan, use a shallow round pan. Line the bottom with parchment paper and generously grease the sides. Before removing the cake from a regular pan, run a knife around the edge. Place a plate over the pan and carefully invert the cake, then use the serving platter to turn it right-side-up.

Keep the cake covered at room temperature for the first few hours. Refrigerate it afterward for up to three days. The cake is soft and moist while warm and becomes firmer when chilled. Serve it cold, allow it to come to room temperature, or warm it gently before serving.

For dessert, serve the warm cake with sugar-free vanilla ice cream.

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