As we bake our way to Christmas, at least here in Sweden, I thought it was a good time to share this apple cake recipe! My friend and awesome Swedish food writer Karoline Jönsson created this recipe for her book Det Goda Gröna. It’s a deliciously fragrant cake with warming cardamom filled with even more warming cinnamon apples that I’ve made gluten free for this post. If you don’t require it to be gluten free you can use plain flour or even spelt flour, in place of the three flours I use, which is what Karoline recommends for the cake.
The cake is perfect served still a little warm with some vegan vanilla ice cream, custard or cashew cream which is what I drizzled all over mine. I really hope you guys enjoy this recipe and I wish you all a fantastic advent 2nd! x
KAROLINE’S APPLE CAKE FROM DET GODA GRÖNA
Yields 8-10 servings.
150 ml rice flour
100 ml buckwheat flour
50 ml potato flour/starch
50 ml psyllium husk
150 ml coconut sugar
3 tsp baking powder
0,5 tsp ground cardamom or pestled fresh cardamom pods
A pinch of sea salt
200 ml oat milk
75 ml rapeseed oil
2 small to medium sized apples, in wedges
1-2 tsp cinnamon
1 tbsp coconut sugar
50 ml flaked almonds
1 tsp lemon thyme, optional
Preheat your oven to 175 degrees celsius and line and/or oil a spring form cake dish. I also coated my greased tin in polenta to make sure there’s no sticking.
Mix the dry ingredients in a bowl by first sifting the flours and psyllium husk and then adding the rest of the ingredients. Add your oat milk and rapeseed oil while folding the dry and wet together. The mixture is very thick, this is okay.
Place the mixture in the tin and spread it evenly. Add the apples on top and gently press them down into the cake mixture. Then sprinkle with flaked almonds and if you wish some extra coconut sugar before baking for 45 minutes.
Serve with vegan custard, ice cream or vanilla cashew cream.