Gluten-Free, Dairy Free

​

Yields: 1 round 9" cake pan

​

Ingredients

1½ pounds (about 3) crisp apples, peeled, cored and sliced into ⅛ inch thick wedges 

1 teaspoon lemon juice

1 cup, plus 2 tablespoons all-purpose gluten-free flour blend

¼ cup almond flour or coconut flour

1 cup, plus 2 tablespoons organic granulated sugar

2 teaspoons baking powder

½ teaspoon salt

1 large egg plus 2 large yolks

1 cup coconut oil (melted)

1 cup almond milk, or dairy free milk of your choosing

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

 

Instructions

1. Place the oven rack in the lower third of the oven and set the temperature to 325 degrees. Prepare a 9-inch springform pan with gluten-free cooking spray or coconut oil.

2. Place apple slices on a microwave safe plate or pie dish, drizzle with lemon juice, cover and microwave on high for 2 minutes, or until apples are slightly tender and pliable. Let cool for 15 minutes.

3. Place gluten-free flour blend, almond flour, 1 cup of sugar, baking powder, and salt in a large mixing bowl. Whisk to combine. Add one whole egg, egg yolks, oil, milk and vanilla extract and whisk until smooth. Scoop out one cup of the batter and place in another medium bowl.

4. Fold in the cooled apple slices and pour mixture into the prepared pan, smoothing the top with an offset (or rubber) spatula.

5. Smooth remaining batter evenly over the apple mixture in the pan, taking care to spread it all the way to the edges.

6. Sprinkle the top with the remaining 2 tablespoons of sugar and bake until the center of the cake is set, about 50-60 minutes.

7. Transfer pan to a wire rack and allow to cool for 5 minutes. Run a knife around the edge of the cake along the sides of the pan and let cool completely, about 2 hours more (if you can). Cut into wedges and serve.