Gluten free apple rustic cake
I have been wanting to bake a cake for a few weeks now. Because of school I haven’t had a chance but over the past weekend I have made a conscious effort to make this gluten free apple rustic cake since I was craving something sweet.
I also wanted to make the cake gluten free so I came up with this version. While baking I totally forgot to add the fat, in this case I wanted to add coconut oil, so I really was hoping the cake turn out good when I realized I totally forgot to add it.
To my surprise, since I almost never forget to add the fat to my baking goods, it turned out great. I think it was the fact that I used coconut flour and this type of flour has a high fat content.
For this gluten free apple rustic cake I used a combination of flours. I used coconut and brown rice flour. These are two of my favorite flours to use when it comes to bake gluten free goodies. They work great for muffins and cake batters.
I almost always use Bob’s Red Mill flours. I love their flaxseed meal, hulled hemp seeds and many of their healthy products. Make sure you visit their website. They have anything you will need for your healthy baking and cooking.
For this gluten free apple rustic cake you can also use other type of fresh fruit like peaches and pears instead of apples. A combo of peaches and blueberries would work great so if you like to use that go ahead. I think I will next time I make it.
I hope you like this gluten free apple rustic cake. It is super simple to make and the taste is super awesome even though I forgot to add that fat.
Gluten free apple rustic cake
Miryam's original recipe
Yield: 8 servings
Total Time: 1 hour
- 3 eggs
- 3 apples, peeled and sliced
- 1/2 cup coconut flour
- 1 cup brown rice flour
- 1 cup milk of choice
- 1/2 cup maple syrup
- 1 tsp aluminum free baking powder
- 1/2 tsp aluminum free baking soda
- 2 tsp vanilla extract
Preheat oven to 350 degrees F. Line a 8 inch round baking pan with parchment paper. Alternatively you can grease and flour it instead. Set aside.
Add eggs, milk, and sugar in a stand mixer and combine. Add the vanilla extract, coconut and brown rice flour, baking powder and baking soda and combine.
Transfer the mixture to the prepared baking pan and arrange apple slices in whatever pattern you prefer. Bake for 40-45 minutes.
Let the cake cool in the pan in a wire rack before unmolding. Serve.
Great and simple recipe.
Is there a way to sub the eggs for vegan style? Like using flax or chia eggs instead?
Also, how long does the pie last without going bad?
I think you can use flax eggs. The cake will keep for up to 4-5 days :-)
Which milk did you use for this recipe?
I used almond milk but you can use whatever you like!!! :-)
This looks amazing!! My mother-in-law has Celiac so I am always looking for new recipes to make her:)
So pretty! Great fall recipe!
I need this cake! Yummmm!
What a gorgeous cake — perfect for fall!
It’s amazing that you forgot to add the fat and yet your cake still looks so moist. You must be right about the coconut flour, which I find incredibly interesting. They say some of the best recipes come from errors. I think you’ve just proven that theory. Great looking cake!
Such a pretty fall recipe. I haven’t baked any desserts with apples in a long time, this cake would be a lovely dessert to make very soon.
WOW this apple cake is beautiful! It makes me want fall to come even faster! Love all things apples :)
I forgot to add the sugar to my cornbread the other day so I understand Perfect dish for fall!
Thank you very much for posting a gluten free dish!
I didn’t get a crumbly dough, do you have an idea what I did wrong?
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