Ingredients

• 1-1/2 cup buckwheat flour
• 1/4 cup flaxseed meal
• 3/4 cup almond meal sifted
• 2 tsp gluten free baking powder see note*
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Wet
• 1-1/2 cup unsweetened applesauce
• 1 cup non-dairy milk of your choice
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract
• the zest and juice of one lemon
• Add-ins and topping
• 4 large baking apples (I used gala)
• 1/2 cup raisins
• 1/2 cup chopped pecans
• Optional garnish
• 2 tbsp chopped pecans
• 2 tbsp unsweetened shredded coconut

Directions

1. Preheat the oven to 350°F. Grease and flour a 9" tube pan* (use buckweat flour to keep the cake gluten free); reserve.

2. Peel and core your apples, then cut 2 of them into tiny cubes and slice the other 2 as thinly as you can. Set aside.

3. In a large mixing bowl, combine the dry ingredients and whisk until fully incorporated.

4. In a separate bowl, combine the wet ingredients and whisk vigorously to combine. Pour over the dry ingredients and mix delicately with a wooden spoon or rubber spatula until just incorporated.

5. Add the cubed apples, raisins and chopped pecans and fold them in delicately.

6. Pour the batter into the prepared ring pan, spread evenly and arrange the apple slices around the cake, pressing them lightly into the batter.

7. Bake on the middle rack for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

8. Allow cake to cool in the pan for 5-10 minutes, then lay a flat plate over the top of the pan and carefully flip the cake over onto that plate. Lift the pan off and place another flat plate over your cake and again, carefully flip it over so the top side of the cake is up.

9. Sprinkle with more chopped pecans and a pinch of shredded coconut, if desired.

10. Serve warm or cold.

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