Apple Cake
Preheat oven to 350°F. Lightly grease a standard-size nonstick tube pan.
- Cook1 h 30 min
- Total1 h 30 min
- Serves1
- LevelIntermediate
Ingredients
- ¾ cup brown rice flour
- ¾ cup besan/chickpea flour
- ½ cup potato starch
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- ¾ cup melted non dairy margarine
- 1 cup sugar
- ½ cup Brown Sugar
- 1 tsp. vanilla extract
- 1 cup non dairy milk
- 1 tbsp. olive oil
- 4 apples, peeled, quartered, and sliced into thin pieces
Method
- Preheat oven to 350°F. Lightly grease a standard-size nonstick tube pan.
- In a medium bowl, whisk together the brown rice flour, besan, potato starch, xanthan gum, baking powder, baking soda, and cinnamon.
- Make a well in the center and add the rest of the ingredients except the apples, stirring well after all has been added. Mix well, about fifty strokes. Fold in the apples until completely incorporated. Spread the cake batter into the prepared pan and bake for 65 to 70 minutes, or until a knife inserted into the center comes out clean. If using a different sized pan, check for doneness around the 40-minute mark by using the knife test.
- Let cool for 1 hour, and then run a knife around the outside and inside of the cake to loosen. Flip over onto a wire rack.
- Dust with confectioners sugar just before serving. Store covered up to 2 days.
