Apple & Cinnamon Cake: vegan, gluten free & delicious

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This cake has to be one of my all-time favourites. Apart from the sugar (which can be left out if you’re a sugar-free person), it is as close to a healthy cake as possible.

When we moved in to our house two years ago, we found a very decrepit old apple tree. It has become so bent that it needs a prop to keep it upright.

I managed to prune it a little, so that the branches don’t cross too much – somehow it has undone last year’s rather wimpy pruning and so I need to do that again quite soon. However, I was delighted with the crop of apples we had this year, after a summer with a little more sun than 2012.

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the recipe

Ingredients

6 medium apples (peeled, chopped, cored)
1 1/2 cup sugar (adjust to taste)
3 cups of flour (I use Dove gluten free)
1 tsp baking soda
1 cup light oil (corn, sunflower, etc)
1 tsp vanilla extract
Cinnamon to taste
Pinch of salt
optional
1 cup raisins, chopped nuts

1. Preheat oven to 180/350
2. Place chopped apples in pot with sugar, simmer til sugar begins to melt, do not boil though! Remove from heat.
3. While apple & sugar cooking, mix all dry ingredients in a large bowl.
4. Add the oil, vanilla extract, to the sugar and apples and blend well.
5. Mix the wet ingredients into the dry, mixing well. The mixture will be lumpy and thick but don’t panic.
6. Spread evenly into a cake tin (I use a springform one), lined with baking parchment and lightly oiled. Those oil sprays are very handy.
7. Bake for 45-50 minutes, until a toothpick comes out clean. Keep in the tin until it is cooled.
8. If desired, sprinkle with icing sugar.

Now, I mess with this recipe a lot. I use gluten free flour, I only use half a cup of sugar and sometimes top it up with a few chopped dates. As I’m allergic to nuts, I can’t add walnuts but raisins would more than make up for removing all the sugar, I think.

Go forth and bake! Just don’t blame me when you can’t stop eating it.

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