This cake tastes like fall. It’s spring right now, but I don’t mind some apple cider-rainy day nostalgia.
Sweet & moist! My non-paleo friends couldn’t even tell the difference.
Takes about 1 hr 20 minutes (40 min prep, 40 bake)
- 3/4 cup rice flour
- 1/2 cup potato starch ( NOT potato flour)
- 1/4 cup tapioca flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder (corn-free)
- (1 teaspoon cinnamon optional- sadly I’m allergic to cinnamon but I imagine it’s a great addition to this cake)
- 1/2 cup maple syrup (powdered or other form is fine). It’s very sweet with this much sugar, so you could easily have a great cake with just 1/3 cup.
- 1/4 cup honey
- 2 eggs
- 3 tablespoons almond (or other) milk
- 1 1/2 cups apples, peeled, cored, and sliced into small slivers ( about 2 apples). If you only have 1 apple on hand, you can substitute applesauce.
- Preheat oven to 350°F; grease either 9 ” round springform pan, or 8 ” square cake pan, and dust with rice flour.
- In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, (and cinnamon). Set aside.
- In a mixer bowl, cream the butter for about 1 minute or until softened.
- Add the maple syrup powder and honey, beat for about 2 minutes.
- Blend the eggs one at a time, beat until fully mixed.
- Blend in milk.
- Turn mixer on low, add the dry ingredients slowly until well absorbed.
- Gently mix/fold in shredded apples.
- Spoon the batter into prepared pan and bake 40-45 minutes, or until toothpick comes out clean, and cake pulls away from edge of pan. Cool at least 10 minutes if serving from the pan.
- If you can eat powdered or icing sugar, you might enjoy dusting the top too.
Based on Gluten Free Apple Cake: http://www.food.com/recipe/gluten-free-apple-cake-174346