It is the season again! The season of apples! Yay!
Apple cake was one of the first vegan recipes that I learnt 16 years ago. Before I baked my own apple cake I never really was a fan of this dish. But sometimes nothing tastes as good as good old home baked treats!
Now I had to come up with a gluten-free version. My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin and also to reduce the phytic acid. This is a bit more work but absolutely worth it!
For a 23cm spring form you’ll need:
approx. 500g (sour) apples
1 1/2 cups (150g) walnuts
1 cup (90g) sweet sorghum flour
1/4 cup (30g) tapioca starch
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 very ripe FAIR-TRADE bananas
1 cup water
Preheat the oven to 190C
Roast the walnuts in a pan on low-medium heat for a few minutes, stirring constantly. Let cool down properly and then rub of as much of the skin as possible.
Grind the walnuts to fine grumbles and transfer into a medium sized bowl.
Add sorghum flour, tapioca starch, baking powder, baking soda and salt. Mix well.
In a small bowl mash the bananas to a fine cream.
Add the water to the banana cream and stir through well. Place aside.
Wash and cut the apples into quarters, removing the core (I prefer not to peel them).
Now quickly pour the banana-water-mixture into the bowl with the flour mix. Mix it well but don’t stir too long; the dough won’t rise as good.
Transfer the dough to the spring form and spread it evenly.
Place the the apple quarters on the dough, lightly pressing them into it.
Bake covered at 190C for approx. 40 minutes (depending on oven type). The last 5 minutes without cover.
Enjoy with a splash of vanilla cashew cream or simply by itself