- 8
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend of your choice
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup coconut oil, measured in solid form,
- plus 1-2 teaspoons for greasing pan
- 3/4 cup coconut palm sugar
- 2 large eggs,* room temperature
- 1/4 cup milk of choice
- 1 1/2 cups peeled, diced apple (about 1 large apple)
- Topping
- 1/2 cup raw pumpkin seeds or walnuts
- 2 large Medjool dates, pitted
- 1/2 cup gluten-free all-purpose flour blend of choice
- 1/4 cup coconut palm sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon xanthan gum
- Pinch of freshly grated nutmeg
- 1/4 cup coconut oil, measured in solid form, chilled
Preparation
Step 1
Preheat oven to 350°F. Generously grease the inside of an 8-inch springform pan with 1 to 2 teaspoons coconut oil.
In a medium bowl, whisk together flour blend, baking powder, cinnamon, baking soda, xanthan gum, salt and nutmeg. Set aside.
Beat together ¼ cup coconut oil and coconut palm sugar until thoroughly combined and the sugar takes on the consistency of wet sand. Add eggs one at a time, mixing thoroughly and scraping down the bowl between each addition.
Add dry ingredients to wet mixture in 2 additions, alternating with the milk. Mix until combined. Stir in apples. Batter will be thick.
To make Topping, place pumpkin seeds in the bowl of a food processor fitted with a steel blade. Pulse several times until seeds are coarsely chopped. Add dates and pulse again until they are chopped and incorporated. Seeds (or walnuts, if used) should be in small pieces, almost a flour-like consistency.
Add ½ cup flour, ¼ cup coconut palm sugar, cinnamon, xanthan gum and nutmeg. Process until combined.
Cut chilled coconut oil into marble-size pieces. Add to flour mixture and pulse several times to combine.
Turn mixture into a medium bowl and quickly continue to work coconut oil into the mixture with your fingertips until it begins to clump.
Place pan on a baking sheet and bake in preheated oven 45 to 55 minutes until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
For EGG FREE, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons warm water or warm applesauce; let rest 5 minutes until slightly thickened. Add flax meal mixture to