YIELD: 1 CAKE
Apple Cake is perfect to bake when you want to “wow” without a lot of fuss. This cake is extra moist and flavorful with the addition of fresh apples. The secret is to slice the apples thinly and evenly. You don’t want them too thin, but about ¼ × 1 × 1 inch is just right.
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Ingredients
¾ cup besan/chickpea flour
½ cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¾ cup melted non dairy margarine
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup non dairy milk
1 tablespoon olive oil
4 apples, peeled, quartered, and sliced into thin pieces
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Directions
- Preheat oven to 350°F. Lightly grease a standard-size nonstick tube pan.
- In a medium bowl, whisk together the brown rice flour, besan, potato starch, xanthan gum, baking powder, baking soda, and cinnamon.
- Make a well in the center and add the rest of the ingredients except the apples, stirring well after all has been added.
- Mix well, about fifty strokes.
- Fold in the apples until completely incorporated.
- Spread the cake batter into the prepared pan and bake for 65 to 70 minutes, or until a knife inserted into the center comes out clean.
- If using a different sized pan, check to see if it is baked through around the 40-minute mark by using the knife test.
- Let cool for 1 hour, and then run a knife around the outside and inside the cake to loosen.
- Flip over onto a wire rack.
- Dust with confectioners sugar just before serving. Store covered up to 2 days.
