At least 5 days a week I try to work on recipes that I can bring to my readers that are healthy, gluten free, and over the top delicious. I gather inspiration from fellow bloggers, cookbooks and even magazine articles. Needless to say I do a lot of reading on different formats (electronic and paper).
This recipe was inspired by a book I saw in the book store. I can honestly say I am at the book store at least once 3 out of 4 weeks. Yes, I like books. It is probably time to donate some of my cookbooks that I have not peeked at in a long time. Sorry, back to the recipe.
You can feel good about serving this anytime – Breakfast, Snack, Dessert, this cake hits the spot.
- 2 c gluten free flour blend
- 2 tsp xanthan gum
- 1 c maple sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp sea salt
- 1 c oil (your choice)
- 1/4 c water
- 1 tbsp vanilla
- 1 tsp apple cider vinegar
- 3 pink lady apples, peeled, cored, chopped
- 1/2 c walnuts, chopped
- 1 c powdered maple sugar
- 2 tbsp unsweetened vanilla almond milk
Preheat oven to 350 degrees. Grease 9×13 cake pan.
In a large bowl combine: flour, xanthan, maple sugar, cinnamon, nutmeg, ginger and sea salt.
In a liquid measuring cup combine wet ingredients: oil, water, vanilla and apple cider vinegar.
Pour wet ingredients in dry ingredients and stir. Batter will be thick resembling a cookie dough.
Fold in apple mixture into batter and stir.
Spoon batter into cake pan.
Bake for 30-35 minutes. The cake should be light golden brown on the top when it is done.
Pour icing on to cake while it is still warm. Let icing set.
Share. Eat. Enjoy.
Note: This would be extra good with your favorite ice cream served on top.