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Foodie 411

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Coconut Flour Apple Cake

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Just half a cup of coconut flour gives this delightful apple cake its tender crumb and delicate coconut flavor.

For those of you not fond of coconut flour, you could also use almond flour.

Ingredients

4 medium
apples, Golden Delicious or Macintosh
1 cup
sorghum flour, aka jowar
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
1/2 cup
vegetable oil, I used organic Canola oil
1 cup
light coconut milk
2
egg whites, or egg replacer for 2 eggs
2 teaspoons
bourbon vanilla extract

Instructions

Whisk together these dry ingredients in a mixing bowl:
Line the bottom of a 10-inch spring form cake pan (you'll need a deep pan for this cake) with parchment paper. Preheat the oven to 350 degrees F.
Beat until the batter is smooth and silky. If by some chance your batter is stiff, add a little more coconut milk to thin. (This batter is thinner than muffin batter, but thicker than wheat-based cake batters.) Let the batter rest while you ready the apples.
You'll need:
4 medium organic apples- I used Golden Delicious and Macintosh.
Peel and core the apples. Slice into even slices- not too thin. Add roughly three quarters of the sliced apples to the cake batter and stir by hand to distribute. Using a silicone spatula, scoop the cake batter into the prepared spring form pan. Smooth and even out the batter as best you can. Press the remaining apple slices into the top of the cake batter in a circular pattern as shown. Sprinkle the top of the cake batter and apple slices with organic cane sugar or turbinado sugar crystals for a crunchy sweet top crust. Bake in the center of a preheated oven until golden and firm. The cake should bake in roughly an hour- anywhere from 55 to 60 minutes. Do a test for doneness by inserting a small thin knife or a wooden pick into the center- it should emerge clean. Cool the cake on a wire rack for ten minutes. Using a very thin spatula, loosen the sides of the cake from the pan and unclasp the spring form pan. Continue cooling the cake. Slice with a sharp cake knife and serve slightly warm or at room temperature. Wrap leftover pieces in foil, bag and freeze for best texture and taste.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com