AFTERNOON TEA APPLE CAKE (GLUTEN / DAIRY / SUGAR FREE)

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after having a craving for some cake during my afternoon breaks, i decided to bake one up!

since being on my no gluten / dairy / sugar / yeast diet, it's been difficult finding desserts (or anything premade to eat for that matter!), but i started concentrating on the things i could have and it actually has helped me become more adventurous with what and how i cooked. hoping to continue sharing more recipes & foodie experiences with you!

 

AFTERNOON TEA APPLE CAKE 

(adapted from "motto hirogaru kokusan komeko cooking")

INGREDIENTS :

80g white rice flour

60g chickpea (garbanzo bean) flour

2Tbsp baking powder

4 apples (small to medium size — i like to use fuji apples as they tend to be the sweetest)

3Tbsp coconut oil

1Tbsp honey

1/2 cup unsweetened soymilk

1Tbsp vanilla

7-8 inch round baking pan

cinnamon (optional) 

sliced almonds (optional) 

raisins (optional) 

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HOW TO:

1. cut 4 apples, removing skin and core. slice 2 of them and put aside as it will be folded into the batter later. in a large bowl, grate the other 2 apples to create fresh apple sauce.

2. in a separate bowl, sift rice flour, chickpea flour and baking powder together. put aside.

3. in the bowl with apple sauce, mix in coconut oil (if not melted, put in microwave for a few seconds until soft) and vanilla. after mixed, slowly incorporate the dry ingredients. once that is mixed together, add honey and soy milk. the consistency should be softer than cookie dough, but not as runny as pancake batter. add a little bit more soymilk if the consistency seems thick.

4. fold in the apple slices, raisins and almonds (a little for accents if you like) and a few dashes of cinnamon.

5. set the oven for 320F. in the pan, either line it with parchment paper or coconut oil and pour the mixture into it. spread and level the batter. to remove trapped air, pick up and drop the pan (lightly) a few times to help batter settle into the pan.

6. bake for about an hour.

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enjoy!