Cake - apple cake gluten free

By tinathorn

Ingredients

• For the caramel sauce
• 3/4 cup earth balance or non-dairy butter spread (melted)
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1/2 cup agave
• For the cake
• 1 1/2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1 1/2 cups almond flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup coconut oil plus 1 tablespoon (melted) plus more to grease the pan (unmelted)
• 3/4 cup plus 2 tablespoons agave
• 1 cup plus 2 tablespoons soy milk or almond milk
• 2 tablespoons vanilla
• 1 1/2 cups chopped fuji apples (peeled)
• 7-8 round fuji apple slices (cored and peeled)

Preparation

Step 1

For the caramel sauce
Prepare a round 9-inch cake pan with parchment paper and greased sides
In a small bowl whisk together melted butter, cinnamon, vanilla and agave
For the cake
Preheat oven to 325 F
Arrange round apple slices in cake pan and pour caramel sauce on top distributing it evenly
In a large bowl whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
Add coconut oil, agave, milk and vanilla
Whisk batter until smooth
Fold in chopped apples
Add batter to cake pan and bake for 50-55 minutes or until ready (stick a toothpick in and it should come out clean when done)
Let cake sit in the pan for 10 minutes
With a knife gently work around the cake releasing the edges
Flip cake onto a plate and let cool completely before serving