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.

Gluten free rustic apple cake | Eat Good 4 Life

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.

Enjoy!

Gluten free rustic apple cake | Eat Good 4 LifeGluten free rustic apple cake | Eat Good 4 LifeGluten free rustic apple cake | Eat Good 4 Life

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Gluten free apple rustic cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

Directions:

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.

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6 comments

  1. such a gorgeous salad.. love that you used kale for extra nutrients! Perfect for the summer1

  2. Once again, you’ve swayed me by using kale! I need to try this out now! Yum!  Also…cranberries + walnuts + feta = epic. 

  3. Not way I can find those kale leaves over here at this time of year..but I guess I can replace them with arugula. The salad looks totally delicious.

  4. Wow! I made this salad for my family and my son’s girlfriend said it was the best thing that I have ever made for her. With that vote of confidence I took it to my sonority weekend, AGD sisters for 40 plus years. Another set of raves, and I sent out your link. I’m not sure how I found you , but I’m sure it had to do with food :). After reading your blog the connections blew me away. My mom lives in Carlsbad too, but I have a dear friend with CF waiting for lungs that really drew me to you. I shared your blog with her today and I hope it gives her hope and strength.

  5. Hello Miryam, Your recipe is magnificent. I made it yesterday and my husband liked it. Thanks for sharing.

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