I found these beautiful red apples called “Red Love” at our local marked, and they have a lovely sour fruity flavor to them that goes perfect with this weeks recipe for Quick and Simple Pumpkin Apple Cake – Gluten Free. And lest not forget the beautiful pink color these apples have on the inside… so beautiful! But then again I love everything pink, so I might be a bit biased <3 Furthermore this cake is not only gluten free, but also dairy free, egg free, vegan and of course histamine friendly 🙂
The cake is made with oat flour and rolled oats, which is available in gluten free versions, if you need it to be 100% gluten free. Oats are often cross contaminated with wheat, so even though the oat itself is gluten free, the package you buy with rolled oats or oat flour may not be gluten free. So if you need it to be 100% gluten free, make sure the product in question is label as gluten free.
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Now as the title says, this is a Quick and Simple Pumpkin Apple Cake! Just prep your apple slices, finely chop the macadamia nuts, mix your dry ingredients and mix your wet ingredients. Then pour your wet ingredients into your dry ingredient and mix it gently by folding it together with a silicone spatula or a big spoon. Then add the finely chopped macadamia nuts and fold them in. You want the dough to be wet and sticky, see pictures below.
Transfer the dough to a greased pie baking mold (Diameter: 24 cm/9-10″), preferably lined with grease proof parchment paper in the bottom. Spread out your dough evenly and place the apple slices in a nice pattern. Make sure to pressed them into the dough a bit.
Then bake in a preheated oven at 180 °C (355 °F) for approximately 30 minutes. Check the center of the cake with a toothpick if the it is ready (when a toothpick comes out clean the cake is ready ;o)). Let it cool down before you serve it. I like to eat it with a little knob of sour cream mixed with a little honey 🙂 This Quick and Simple Pumpkin Apple Cake – Gluten Free is perfect for the fall, when the weather is getting colder and wetter outside. Bake this cake and cozy up under a blanket inside 🙂
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This Quick and Simple Pumpkin Apple Cake is moist and aromatic. The perfect flavors for the fall and furthermore this cake is not only gluten free, but also dairy free, egg free, vegan and of course histamine friendly.
Ingredients
- 125 g (gluten free) oat flour (ca. 1 cup)
- 75 g (gluten free) rolled oats (ca. 3/4 cup)
- 150 g coconut sugar (ca. 3/4 cup)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp vanilla powder
- 60 g (extra virgin) olive oil or oil of choice (1/4 cup + 1 tbsp)
- 200 g pumpkin pure (2/3 cup)*
- 60 g macadamia nuts (1/3 cup – topped)
- 2–3 (Red Love) apples*
*See notes below
Instructions
- Preheat the oven to 180 °C (355 °F).
- Prep your apple slices. Wash and clean your apples, cut them into quarters and remove the core. Cut each apple quarter into three slices lengthwise (four if your apple is really big). Set aside.
- Finely chop the macadamia nuts, set aside.
- Mix the dry ingredients (oat flour, rolled oats, coconut sugar, baking powder, salt, cinnamon, and vanilla powder) in a big bowl. Set aside.
- Mix the two wet ingredients (olive oil and pumpkin pure) in a separate bowl.
- Then pour the wet ingredients into the dry ingredient and mix it gently by folding it together with a silicone spatula or a big spoon.
- Then add the finely chopped macadamia nuts and fold them in. The dough should be wet and sticky, see pictures above.
- Transfer the dough to a greased pie baking mold (Diameter: 24 cm/9-10″), preferably lined with grease proof parchment paper in the bottom. Spread out your dough evenly and place the apple slices in a nice pattern. Make sure to pressed them into the dough a bit.
- Then bake the cake in a preheated oven at 180 °C (355 °F) for approximately 30-40 minutes. Check the center of the cake with a toothpick if the cake is ready (when a toothpick comes out clean the cake is ready ;o)). Make sure the apples doesn’t burn.
- Let it cool down before you serve it. I like to eat it with a little knob of sour cream mixed with a little honey 🙂
Notes
- I like to use either butternut squash pure or pure from a Hokkaido pumpkin.
- If you can’t get your hand on the Red Love apples, use another type of sour apple.
- The Nutrition Data below is based on 1 piece of cake out of 10 servings.
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