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Author:
Franco Salzillo
An apple cake is not an apple pie. An apple pie is much more fluid and relies on a crust to keep things together. I prefer making apple cake; it’s crumbly and compact, a lovely cake that’s not overly sweet or dry — it’s just perfect. The best part? You can make yours vegan and gluten-free!
Here’s how you do it. Start with a pair of ripe apples; choose your favorite. I love the tangy Granny Smiths. You’ll also need something to keep the ingredients together, and that’s gluten-free flour. I’ve shared with you several ways of making your gluten-free flour at home, but today I’m using store-bought; it’s more readily available than ever.
We’re also using lots of Autumn flavors: maple syrup, almonds, cinnamon and vanilla. This is the main reason I make this beautiful cake in the Fall. I even prefer it over pumpkin pie!
There’s a secret ingredient, though. Olive oil gives the cake the silkiest, smoothest texture, and once cooked, you don’t even notice it’s there. I use 1/4 of a cup for a six-serving cake, but if you feel your dough is too dry, add a little more.
Here’s more good news. This cake is ready in 35 minutes, and most of the time is just oven baking, so this recipe might come in handy when you’re in a rush.
Apple cakes are pretty moist, especially for the apples, but that doesn’t mean you can’t store them for a few days. Place the apple cake in an airtight container and store it in the fridge for up to five days. I like to make mine the day before; it gets all moist and chilly, and the flavors really come alive! Of course, how to argue that freshly bake bread isn’t lovely as well?
I have a bonus for you in case you’re feeling extra crafty. Instead of buying your almond milk, make your own with 1 cup of almonds soaked in water for 4 hours. Blend them with 4 cups of water, and then just strain the mixture. You can leave the almonds in for a thick and chunky milk!
Preheat the oven to 350°F.
In a mixing bowl, combine all the ingredients. Mix well.
Transfer the dough into a greased cake mold or loaf pan.
Bake for 30 minutes. Check that the cake is cooked through with a wood pick.
