Amazingly delicious apple cake with buckwheat, oat and almond flour and dairy-free salted caramel.
Today I wanted to post a more festive recipe and this is for all of you lovely beautiful people who are in need of more sweetness in Life. For sure I am!
I’ve made this cake yesterday and I’ve shared it with many people, my family, friends and my neighbors and it fell wonderful, just a simple act of giving and sharing something that I love to do. Isn’t that the reason why we make cakes, to share and celebrate with people we love.
Food is that one common subject that we all have together and that can bring us together or apart. I see so much judgment out there at the moment about people’s diets and different choices and I just wanted to address that. It seems that people are not only judging each other on what they own, how they dress, now it’s also on what they eat. Where is all this judgment coming from? Everyone is different, everyone has different requirements, we all make different choices according to where we are in our lives.
So today’s cake has way more sugar than my other cake recipes and it’s flipping awesome! I did make it gluten-free and wholesome as it’s my choice at the moment and you can adapt it any way you like to suit yours. It’s just a simple apple cake that has suddenly become more meaningful to me.
Apple cake is such an amazing cake on its own, but together with salted caramel and those toasted almonds on top, it’s such a treat. I’ve never even made a salted caramel before, this is the first time. I’ve more less used this recipe if you like to check it out. Here’s to our awesome choices and sweet Life! Enjoy!
Gluten-Free Apple Cake With Salted Caramel
Amazingly delicious apple cake with buckwheat, oat and almond flour and dairy-free salted caramel.
Ingredients
- 3 apples
- 1 cup gluten-free oat flour (100 grams)
- 1/4 cup buckwheat flour (35 grams)
- 1 cup ground almonds (100 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pinch of sea salt
- 3/4 cup coconut sugar (100 grams)
- 3 eggs
- 1/3 cup olive oil (80 ml)
- 1 teaspoon vanilla
Salted caramel:
- 1 1/4 cup full fat coconut milk (300 ml)
- 1/2 cup coconut sugar (75 grams)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil
Topping:
- 1/2 cup toasted flaked almonds (50 grams)
Instructions
- Preheat the oven to 350 °F (180 °C) , 325 °F fan (160 °C fan)
- Grease and line 9" round spring form cake baking tin.
- Peel and quarter apples and cut into smaller pieces. Set aside.
- In a bowl whisk together oat flour, buckwheat flour, ground almonds, baking powder, bicarbonate of soda, cinnamon, ginger, cloves and salt and set aside.
- In a electric hand or stand up mixer whisk eggs and sugar for about 5 min, add olive oil and vanilla and mix for 2 more min.
- Slowly add dry mix to the wet mix and mix until just combined.
- Fold in sliced apples.
- Spoon the mixture into your prepared tin and level the surface.
- Bake for about 30-35 min or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
- While the cake is baking prepare the salted caramel.
- Place coconut milk, coconut sugar and sea salt into a small pot and bring to a boil. Leave to simmer for about 40 minutes until it thickens and looks darker in color.
- Remove from heat, stir in coconut oil and leave to cool down.
- To assemble the cake, place the cake onto a serving platter, pour cooled salted caramel on top and generously sprinkle with toasted flaked almonds.
Notes
- To make oat flour blend oats until you have flour like consistency.
- To make toasted flaked almonds toss them on a dry pan on a medium heat until they are lightly toasted.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 510Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 70mgSodium: 509mgCarbohydrates: 48gFiber: 5gSugar: 30gProtein: 10g
Truly divine! After cutting sugar and eggs, among various other things, from my diet due to illness, I allowed myself a small slice of this heavenly cake just before starting my treatment, and I seriously have never tasted anything so good!! My mum, currently staying with me, also really enjoyed her slice of cake too :-) Thank you dearest H! Keep baking beautiful cakes and keep producing amazingly nourishing wholefood recipes and I’ll be back for more once my treatment ends! Still your biggest fan here across the road – always! :-) T xxx
Dearest Teresa, thank you for this beautiful comment and your continuous support of my blog! I couldn’t do this without you:) Love Hana xxx
Can desiccated coconut be used in place of oat flour
Hi, you could, but not for the whole amount. You could try using 50g (1/2 cup) of desiccated coconut and increasing buckwheat flour to 70g (1/2 cup). You could also add 30g (1/4 cup) of arrowroot if you feel like it needs more dry ingredients. The mix shouldn’t be too thick or too runny. I find that the oat flour makes the sponge more fluffy. You have to experiment a little with what works. Hope this helps:)
Hello Hana,
Thanks very much for your wonderful recipes. I did want to mention one thing, since many people using your blog are likely to be gluten-intolerant: Oats are very rarely gluten-free. Occasionally, gluten-free varieties are sold and advertised as such. But many people with celiac’s react as badly to supposedly “gluten-free” oats as they do to wheat.
I imagine the oat flour in many of your recipes could be substituted with buckwheat or some other gluten-free ingredient, but you may want to make note of such a substitution when labeling a recipe “gluten-free”.
That being said, your concoctions look great (I’m trying the cardamom cookies today), and I love that you use so little sugar in your recipes.
Hello Ginger,
thank you for your lovely comment and also pointing out about oats being rarely gluten-free. I will definitely take that into the account when writing my recipes. I assume that people with severe gluten intolerance are well informed and that they would naturally use certified gluten-free ingredients, but I might be wrong. It’s tricky to get the right gluten-free cake mix without adding any rubbish into it:( but I’m on it! In fact I’m going to rewrite this recipe and substitute the oat flour if that is the case.
Hope you’ll enjoy the cardamom cookies:) Much Love H
Hi, you mentioned ground almonds as part of the ingredients, are you referring to almond meal or almond flour?
Hi, it’s almond meal, not flour. In UK we call it ground almonds :)
5 twinkly Christmas stars! *****
Thank you Hana for an absolutely gorgeous yet simple and wholesome cake recipe. I’ve made many of your recipes this year, including the Apple and Blueberry cake which I LOVE, but this one just might be my favourite so far. I feel guilty, like I’m cheating on the other cakes, as they are all so good, but there’s just something about this one.. so moist, perfectly yet simply flavoured, just sweet enough, and insanely moreish!
So I had to say a huge thanks to you Hana. I hope more people find this recipe and enjoy it as I and my friends have. In fact, I’m making it again tonight into individual cupcakes to take on our Covid-friendly Christmas walks, as treats with mulled wine and hot apple cider.
Sending you many warm seasonal hugs from a fellow Londoner and hope you and all your loved ones are safe, well, and happy.
Best, Rachel.
Dear Rachel, thank you so much for your beautiful comment, it’s so heart-warming and I really feel your words in my heart. I’m sorry I’m only replying now, I’ve seen your comment before and so appreciate it.
I think there’s something about apples and caramel, I love this cake myself so much that I have made a vegan version as well and have made it many times for my friends too. Hope you and your loved ones are safe, well and happy. Sending much love, Hana xx