This Apple Walnut Spice Cake is gluten-free and very easy to make, not to mention it’s perfect for satisfying your sweet tooth!
The flour in this recipe is made using Bob’s Red Mill all-purpose gluten-free flour, which contains whole ingredients like garbanzo bean flour, whole grain sorghum flour (which is naturally light in colour and sweet) and fava bean flour mixed with some potato starch and tapioca flour.
Many gluten-free flours are void of the original nutrition and fibre compared to their whole grain counterparts and basically no better than plain white bread. So this Bob’s gluten-free flour is a wonderful gem to find for those who are celiac or gluten sensitive but don’t want to compromise the nutrition value or the taste.
How to Eat Local Apples Through the Winter
Go to a local orchard in the fall and pick apples that are not quite ripe. They will continue to ripen after picked, which is great if you are planning to have them last a long time.
My husband and I had so much fun picking our apples this past fall–about 35 pounds worth–and in hindsight we went through them so quickly that we could have accommodated double the amount. Being only the two of us, though, and short on storage, we played it safe. However, we ended up going through them after only two months, but happy they stayed so fresh. We have a second fridge, fortunately, which really helps.
Very Basic Storage Tips
One Spoiled Apple Ruins The Whole Barrel!!
1) Once home, go through the apples and pick out any that are bruised and set them aside for eating right away, making apple sauce, baking etc… Because once an apple starts to rot or even show physical damage, like a bruise, it starts to break down faster due to an increase production of ethylene gas, which can spread to neighbouring apples.
2) Store the good apples in a fridge set slightly above freezing!
3) To best control the humidity, having an extra fridge that you are not opening all the time is helpful. You can fill the two crispers with the overflow of apples and keep them closed.
Depending on the apples, they will keep for months.
Enjoy this simple Apple Walnut Spice Cake alone or with your favourite topping!
Apple Walnut Spice Cake
Equipment
- measuring spoons
- Measuring cups
- Large glass mixing bowl
- 9-inch cake pan
- Whisk
Ingredients
- 1 cup All Purpose Gluten-Free Flour Bob's Red Mill Brand
- 1 tsp Baking powder aluminum-free
- 1/8 tsp Sea Salt pink
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1/8 tsp Allspice ground
- 3/4 cup Unsweetened applesauce
- 1/4 cup Pure maple syrup pure
- 1/4 cup Coconut oil melted
- 1/4 cup Walnuts chopped
- 1/2 cup apple peeled and chopped
- 1/4 cup Raisins sweetened with juice
- 1 tsp Arrowroot Powder optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease the pan with coconut oil.
- Cut a piece of parchment paper big enough to over lap a bit on the sides of the cake pan to create a flap to help lift the cooked and cooled cake out of the pan easily. Cut a second piece if needed to fit crosswise and over the other two sides just like the first piece. Lightly greasing the pan helps hold the paper in place.
- Lightly grease the parchment paper on top to help make removing the cake go smoothly (optional).
- Using a large glass mixing bowl, whisk together the first five ingredients.
- Using a medium glass mixing bowl, whisk together the wet ingredients.
- Then add in the wet ingredients to the dry ingredients and combine well.
- Gently fold in the walnuts, raisons and chopped apples.
- Transfer the batter to the cake pan and bake for 30 - 40 minutes or until a tooth pick comes out clean.
- Remove from the oven and let cool down for 15 minutes or so.
- Once cooled, use the flaps to left the cake out of the pan in one piece, then peel the paper back from the sides. Dust with arrowroot powder if using. And you may slice directly on the parchment. Enjoy!