Friends have given us lots of cooking apples this autumn and I was wondering what to do with them. Searching online, I found a recipe for an apple and cinnamon cake. I really liked the look of it but I didn’t like the idea of using sugar, margarine, or wheat flour.
So, I experimented with different flour variations and below is the version I like the best.
It is sugar and gluten free, it is light and healthy, and it has a hint of coconut in it.
It is the perfect comfort cake for this time of year!
1 ¼ cup Xylitol (divided into 1 cup and a 1/4 cup)
6 tbsp coconut oil (melted)
1 tsp vanila extract
¾ cup cream cheese (we use full fat)
2 large eggs
½ cup ground almonds
1 cup mix of equal amounts of coconut flour, tapioca flour and brown rice flour
1 ½ tsps baking powder
¼ tsps salt
2 tsps ground cinnamon
2 large or 3 small cooking apples
- Preheat oven to 175 degrees Celsius
- In a food processor, beat 1 cup of Xylitol with the rest of the wet ingredients, except the eggs. Once smooth, add one egg at a time and pulse until you have an even batter.
- In a large bowl, mix all the dry ingredients
- Add wet to dry ingredients and mix well
- Mix the remaining ¼ cup of Xylitol with the cinnamon in a small jar
- Chop the apples and add most of the Xylitol/cinnamon mixture to it.
- Mix well, until apples are covered evenly with the cinnamon mixture.
- Fold the apples into the batter.
- Grease a round cake tin with coconut oil and pour the batter mixture into it.
- Bake in a preheated oven for about 40min.
- Cake is ready when it starts coming off the edges and a skewer comes out clean