This gluten free apple cake is healthy, delicious, and will fill your kitchen with the lovely aroma of cinnamon, nutmeg, and cloves. It also happens to be dairy free and refined sugar free.
This recipe calls for oat flour, which I make by filling my food processor with rolled oats and processing for 2 minutes. I tend to make a large batch of oat flour and store it in the fridge or pantry, since I like to have it on hand for impromptu baking. If you’d rather not use oat flour, feel free to substitute with pretty much any other flour you prefer (except coconut flour, which is far more absorbent than most other flours).
I opted to use extra virgin olive oil in this apple cake because I think it’s a healthy fat and I love the flavour it imparts in baked goods, but again, substitutions should work. Melted butter or any other liquid fat of your choosing should turn out well.
My favourite part of this cake is the caramelized apples on the bottom of the pan. By spreading date paste on the bottom of the pan before arranging the apple slices, the end result is a lovely caramelized apple without having to use any refined sugar. I’m definitely going to be trying this same concept in August, but with peaches instead of apples when they’re in season.
Gluten Free Apple Cake
- In a large mixing bowl add olive oil, date paste, eggs, cinnamon, nutmeg, cloves, vanilla, and stir until combined.
- In a separate bowl mix oat flour and baking powder to combine, then add that to the wet mixture and stir until combined.
- Spread 1/4 of a cup of date paste on a well greased 9 inch round baking pan.
- Lay sliced apples over the date paste, covering the pan completely.
- Pour the batter over the apples then bake in a preheated oven at 350 degrees Fahrenheit for 40 minutes.
- Makes 8-10 slices of gluten free apple cake.
Gluten Free Apple Cake Nutritional Information: