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Gluten-Free and Vegan Apple Cake

Vegan and Gluten-Free Apple Cake

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3 from 1 review

  • Total Time: 65
  • Yield: 16 slices 1x
  • Diet: Dairy-Free, Gluten-Free, Vegan

Description

This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze.  Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy.  The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal.  This is a must-make dessert for fall!

Ingredients

Units Scale

For the cake

  • 3 cups store-bought oat flour (gluten-free if desired)
  • 3/4 cup arrowroot starch
  • 1/4 cup tapioca starch
  • 1 cup maple sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice
  • 3/4 cup unsweetened plain non-dairy milk,
  • 1/2 cup pure maple syrup
  • 1/2 cup avocado oil
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon white distilled vinegar or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 3 medium apples (350 grams peeled, cored and finely diced), see notes

For the glaze (optional): 

  • 3/4 cup powdered sugar
  • 1-2 tablespoons unsweetened, plain plant-based milk of choice*

Serve with:

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. For this recipe we'll be using a 9.5-inch non-stick bundt pan. If your pan is not non-stick, lightly grease it with avocado oil.
  2. In a large mixing bowl, whisk together the oat flour, arrowroot starch, tapioca starch, maple sugar, baking powder, baking soda, salt, cinnamon and apple pie spice.
  3. In a separate bowl, whisk together the non-dairy milk, maple syrup, avocado oil, applesauce, apple cider vinegar and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a silicone spatula just until no dry flour remains. Do not overmix.
  5. Gently fold in the finely diced apples until evenly distributed. See notes.
  6. Immediately transfer the batter to the Bundt pan and smooth the top into an even layer. The pan should be no more than about three-quarters full.
  7. Bake on the center rack for 50–60 minutes, or until the cake is well risen, the surface springs back when gently pressed and a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs.
  8. For the most reliable doneness check, insert an instant-read thermometer into the thickest portion of the cake without touching the pan. The center should register approximately 200–205°F.
  9. Allow the cake to cool in the pan for 15–20 minutes.
  10. Carefully invert onto a cooling rack and allow the cake to cool completely before slicing or glazing.

Equipment

Notes

Important Apple Prep: Dice the apples quite small (about ¼-inch pieces). I use my food chopper after peeling, coring and slicing the apple. Large chunks can weigh down the batter and create wet pockets inside the cake. For the best flavor, use a combination of a tart apple such as Granny Smith and a naturally sweeter apple such as Cosmic Crisp or Honeycrisp.

This cake is refined sugar-free without the glaze.  It is delicious as is but is extra decadent and beautiful with the glaze.

  • Prep Time: 15
  • Cook Time: 50
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://www.eatingbyelaine.com/vegan-and-gluten-free-apple-cake/