Apple Cake with Cranberries
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 50 minutes
Serves 10 people
Categories: Dessert, Gluten-Free
Ingredients
- Dry ingredients:
- 1 cup sorghum flour
- 1/2 cup buckwheat flour or almond flour
- 1/4 cup tapioca starch or potato starch (not potato flour!)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup organic light brown sugar, packed
- Wet ingredients:
- 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
- 1/2 cup light olive oil
- 1/2 cup applesauce
- 1/2 cup soy, rice milk or coconut milk
- 1/4 teaspoon lemon juice or light tasting rice vinegar
- 2 tablespoons raw organic agave (or honey, if not vegan)
- 2 teaspoons bourbon vanilla
- Add-ins:
- 2 rounded cups chopped apples
- 1/2 cup fresh or thawed frozen cranberries, halved or chopped
- Topping:
- Sprinkle of raw sugar
Directions
-
Preheat oven to 350ยบ F.
-
Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
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In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.
-
In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.
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Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.
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Add half the apples and cranberries and stir in (keep some for the top).
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Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.
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Sprinkle lightly with raw sugar.
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Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)
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Cool on a wire rack.
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This cake was divine slightly warm from the oven.
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If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.