Berrylicious Gluten Free Apple Cake
A soft, gluten free vanilla cake with apples and blackberries that sink into to the top of the cake. It's easy to make, and has such lovely flavor. This recipe is dairy free, too!
Yield: 1 (8 inch) cake
Ingredients
- 1 pound of apples like Cortland, Pink Lady, or Gala
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1 tablespoon tapioca starch, arrowroot starch, or cornstarch
- 110 grams blanched almond flour
- 50 grams quinoa flour
- 3/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup full fat coconut milk
- 1 large egg
- 1/3 cup raw honey (should be runny)
- 1/2 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup frozen organic blackberries or blueberries
Instructions
- Preheat oven to 350 degrees F. Peel, core and thinly slice the apples. Then heat a skillet over medium heat.
- Add the apples, honey and cinnamon. Stir to combine, then let cook for 5 minutes. Sprinkle the tapioca starch over the apples, then stir to combine.
- Cook for another 4 minutes on medium heat so the apples thicken, and are lightly softened. Remove from heat and pour into a bowl to cool.
- Meanwhile, combine almond flour, quinoa, cinnamon, and salt in a mixing bowl. Set aside. In another bowl, whisk together coconut milk, egg, honey, lemon juice and vanilla. Pour the liquid mixture into the dry, then combine with a whisk until no dry streaks remain.
- Line a 8 inch round cake pan with parchment paper or grease well with coconut oil. Then pour batter into pan, and scatter apples and berries over the top.
- Bake for 35 minutes, or until toothpick comes out clean. Let cool on a wire rack completely before slicing. Store in the refrigerator for up to 4 days.