✓ Wheat-Free
✓ Dairy-Free
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.
🖨️ Print Recipe
Apple Cinnamon Cake
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100 ml extra virgin olive oil
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80 ml pure maple syrup (or half maple syrup, half honey if preferred)
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3 eggs lightly whisked
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2 tsp vanilla extract
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120 g almond meal
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70 g oat flour (finely ground oats)
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50 g gluten free plain flour
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3 tsp baking powder
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3/4 tsp cinnamon
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500-550 g finely diced apples (note: I prefer to use them grated as I feel the cake holds together better this way)
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Preheat the oven to 160°C fan-forced. Grease and line a regular loaf tin with baking paper.
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Combine the oil, maple syrup, eggs and vanilla in a large bowl and beat with a fork until the eggs are incorporated.
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Sift in the almond meal, oat flour, GF flour, baking powder and cinnamon, and fold through the mixture until combined.
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Add in the apples and stir until they are coated with batter.
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Pour the batter into the loaf pan and smooth flat.
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Bake in the preheated oven for around 1 hour, or until cooked through and golden on top.
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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.
