Apple Walnut Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 1x
Description
Don’t be fooled by the amount of ingredients in this recipe, it actually comes together really fast! This recipe was designed to be plant-based (no dairy or eggs) and gluten-free. If that doesn’t float your boat, or you don’t have the ingredients asked for on hand, check out the simple variations below.
Ingredients
Scale
Dry ingredients:
- ¾ cup oat flour
- 1¼ cups sorghum flour
- ¼ cup arrowroot flour
- 1 cup organic coconut sugar
- ½ tablespoon psyllium husk
- 2 teaspoons ginger
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet ingredients:
- 1 cup applesauce
- ½ cup hot water
- 3 tablespoons extra-virgin coconut oil, warmed
- 1 tablespoon fresh lemon juice
- 1 cup chopped apples (optional)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350F and coat a 10″ cast iron pan with coconut oil.
- In a large bowl sift together the oat flour, sorghum flour, arrowroot flour, coconut sugar, psyllium husk, ginger, baking powder, cinnamon, baking soda, and salt. Whisk well to ensure all the ingredients are well combined (or the psyllium husk will clump when liquid is added!).
- In a medium bowl, whisk together the apple sauce, water, coconut oil, and lemon juice.
- Add the liquid to the dry and mix well. Fold in the apples and walnuts (optional).
- Bake immediately for 35 minutes.
- Let cool for 10 minutes and then remove from the cast iron pan. Let cool completely before slicing.
Notes
Loaf Variation
Make it a loaf by using 1 1/2 tablespoons of psyllium husk and pour into a loaf pan. Preheat the oven to 375F and cook for 45-55 minutes.
Nut-Free Variation
Omit the walnuts to make it nut-free.
Simple Variation
Dry ingredients:
- 2 1/4 cup spelt flour
- 1 cup organic coconut sugar
- 2-3 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet ingredients:
- 1 cup applesauce
- 1/4 cup extra-virgin coconut oil, warmed
- 1 egg
Play around with the dry to liquid ratio. Start with 2 cups of flour and slowly increasing by 1 tablespoon at a time until you reach the right consistency.
