I have been focused on all things apple as of late. I think this is a result of my apple picking excursion and pounds and pounds of apples I have been getting through! I’ve been dreaming of this cake. Apple cake. Not just a dull Apple cake, but a warm, rich, spice-filled Apple cake. I didn’t want large pieces of apple like a pie, but subtle apple, so I decided grated apple would be best. Yep, right on! This cake is dense, flavorful, and yummy. The apples are highlighted perfectly by the warm spices. This cake is full of fiber, vitamins, and minerals. Also, notice that there is no added fat to weigh you down. I ate 2 pieces of this cake for breakfast and loved every last bite. This is a perfect “coffee” cake, or tea cake, or non-dairy milk cake, or juice cake, or water cake for that matter…It really doesn’t matter what you drink with this cake because it is SO GOOD just by itself! Enjoy the apple goodness my friends!
5 flax “eggs” (5 T. flaxseed meal mixed with 3/4 cup hot water, let sit and “gel” for 5 minutes)
1½ cups applesauce
2 cups coconut sugar
3½ cups gluten-free flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 teaspoons xanthan gum
3 cups grated apples (I used Macintosh variety with great results, but any tart apple will work- leave the skin on)
Preheat oven to 350° F. Lightly grease a bundt pan. (Mine is non-stick, so I didn’t need to grease it) In the bowl of an electric mixer, beat flax “eggs”, applesauce and coconut sugar at medium-high speed for 3 minutes. Mixture will thicken as it sets. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Add grated apples to mixture. Blend just until smooth. Pour batter into the prepared pan. Place in preheated oven and bake for approximately 60-75 minutes (Time will vary depending on oven and pan size). Cake is done when an inserted toothpick comes out clean. Let cake cool in the pan for 20 minutes. Then turn it out of the pan to cool completely before glazing.
2 cups organic powdered sugar
1 teaspoon vanilla
100% pure apple juice
Measure out powdered sugar in a small bowl. Mix in vanilla. Add in apple juice a little bit at a time and stir until it reaches the right drizzling consistency. Pour over cooled cake. Slice and serve.
Fall is in full swing and I LOVE it! There is a crispness in the air and the leaves are turning into rich hues of reds, oranges, and golds. Fall also means apple season, which is my favorite! I adore apples. Any variety. I recently went to an orchard and picked some beautiful Mackintosh, Gala, and Honeycrisp apples. These apples are SO delicious and what makes them even more delicious is that I picked them off the tree myself. 100% organic!
I have been getting creative with apples in the kitchen! This apple butter was on my list because it is so simple and easy with tons of flavor! We love eating apple butter on toast, muffins, waffles, pancakes, or simply straight out of the jar! You will want to make this recipe because your house will be enveloped in the aroma of Christmas – seriously! The apples and warm spices in this recipe are so comforting and good for the body. Enjoy!
3 pounds apples (I used Gala and Honeycrisp)
2 tablespoons apple cider vinegar
½ cup coconut sugar
2 tablespoons ground ceylon cinnamon
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract
Wash, core, and quarter the apples. There is no need to peel the apples since the peel contains lots of fiber and nutrients that will be pureed later in the process. Combine the apples, vinegar, coconut sugar, cinnamon, allspice, and cloves in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir and continue cooking for another 2 to 3 hours. Stir in the vanilla. Let the apple mixture cool completely, then transfer to a food processor or blender. (Alternatively, you can use an immersion blender for this step.) Blend until there are no chunks remaining. You may need to do this in batches. Pour into jars and store in the refrigerator for up to 2 weeks. You can also freeze it for 3 to 4 months. (Adapted slightly from Recipe Source: Plant Pure Nation)