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


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.

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