Gluten Free Desserts From Gluten Free Cafe

 When I purchase apples, I immediately begin daydreaming about my favourite fall treats while picturing crisp, clear nights on Cape Cod and Miles Davis' eerie rendition of Autumn Leaves. Yours Truly is grabbing my favourite Patriots t-shirt and faded summer shorts faster than Gordon Ramsay can imitate sushi while baking barefoot.

 

Check out what I did for you.

 

So go ahead, little cake.

 

Enjoy this unique recipe for apple cake.

 

Give each each one or two slices.

 

Coconut Apple Cake Recipe

 

Coconut flour gives this elegant apple cake a moist and tender crumb with a subtle coconut flavor. For those of you not particularly fond of coconut flour, you could substitute almond or hazelnut flour.

 

Line the bottom of a 10-inch Springform cake pan (you'll need a deep pan for this cake) with parchment paper.

 

Preheat the oven to 350ºF.

 

Ingredients:  In a mixing bowl, whisk together:

 

1 cup sorghum flour (aka jowar flour)

1/2 cup organic coconut flour

1/2 cup tapioca starch

1 scant teaspoon xanthan gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 1/3 cup organic light brown sugar

 

 

Beat in:  1/2 cup organic coconut oil, melted, or vegetable oil 1 cup light coconut milk 2 beaten organic free-range eggs or use Ener-G Egg Replacer mixed 2 teaspoons bourbon vanilla extract

 

Instructions:

 

Until the batter is silky and creamy, beat the ingredients together. Add a bit more coconut milk to thin the batter if it is too stiff. (This gluten-free cake batter shouldn't be too thin; it should be a little thinner than gluten-free muffin batter.)

 

While you prepare the apples, let the batter rest.

 

You'll require

 

4 medium organic apples, such as Macintosh and Golden Delicious.

 

The apple is peeled and cored. Slice into thin yet even slices.

 

The mixture for the cake should now contain around three quarters of the sliced apples.

 

Scoop the cake batter into the prepared Springform pan using a silicone spatula. As much as you can, smooth and even out the batter.

 

On top of the cake batter, press the remaining apple slices in a circular pattern. For a crunchy, sugary top crust, sprinkle organic cane sugar or turbinado sugar crystals over the cake batter and apple slices.

 

For a crunchy, sugary top crust, sprinkle organic cane sugar or turbinado sugar crystals over the cake batter and apple slices.

 

Until brown and firm, bake in the centre of a preheated oven. The cake should bake in between 55 and 60 minutes, or about an hour. Insert a small, thin knife or a wooden pick into the centre to check for doneness; it should come out clean.

 

The cake has to cool for 10 minutes on a wire rack. Remove the cake's sides from the pan using a very tiny spatula, then release the Springform pan's clasp. Let the cake continue to cool.

 

Serve at room temperature or slightly warm after slicing with a sharp cake knife.

 

For the best texture and flavour, wrap any leftovers in foil, place in a bag, and freeze.

 

1 hour to cook

 

Yield: 10 servings

 

Enjoy this recipe and if you are searching for Gluten free cafe Adelaide. 
Location: Elizabeth SA 5112, Australia

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