I made this cake for my family the other day and it was polished off almost immediately! It’s a particularly yummy cake, especially if eaten still warm on a cold winter’s day (and it makes the house smell lovely too). I used Pink Lady apples as they have a lovely sweetness, but I’m sure other varieties would work well as well. This cake is wheat and dairy free, and makes a delicious mid-morning or mid-afternoon snack. Unlike most cakes, it’s also very high in fibre as it is packed to the brim with apples, oats and almonds. Whilst it will keep for a day or so in an airtight container, due to its high moisture content it’s best eaten on the day it’s made.
Whilst we’ve made a few changes, this recipe was originally adapted from Teresa Cutter’s Apple Tea Cake, which uses spelt (wheat) flour and slightly more maple syrup. For the original recipe, click here.
Apple Cinnamon Cake
- 100 ml extra virgin olive oil
- 80 ml pure maple syrup (or half maple syrup, half honey if preferred)
- 3 eggs lightly whisked
- 2 tsp vanilla extract
- 120 g almond meal
- 70 g oat flour (finely ground oats)
- 50 g gluten free plain flour
- 3 tsp baking powder
- 3/4 tsp cinnamon
- 500-550 g finely diced apples (note: I prefer to use them grated as I feel the cake holds together better this way)
- Preheat the oven to 160°C fan-forced. Grease and line a regular loaf tin with baking paper.
- Combine the oil, maple syrup, eggs and vanilla in a large bowl and beat with a fork until the eggs are incorporated.
- Sift in the almond meal, oat flour, GF flour, baking powder and cinnamon, and fold through the mixture until combined.
- Add in the apples and stir until they are coated with batter.
- Pour the batter into the loaf pan and smooth flat.
- Bake in the preheated oven for around 1 hour, or until cooked through and golden on top.
- Remove from oven and allow to cool for 10-15 minutes, before turning on to a cooling rack. My family enjoys this cake best whilst warm, but it is delicious served either way.