+GF
How much do you associate the flavors of apple and cinnamon with fall?
For me, it’s a nearly impossible combination to avoid as the temperature drops and the leaves fall. Something about the warm, cozy smell of spicy cinnamon and nutmeg and crisp, sweet baked apples makes me swoon. This cake is perfect for fall-themed parties and will definitely be making an appearance on our Fall Holiday table this year! —AS
SERVES 6 TO 10
2 tbsp (14 g) ground flaxseed
6 tbsp (90 ml) warm water
1 cup (220 g) vegan butter or coconut oil
1 cup (190 g) granulated sugar
1 cup (145 g) brown sugar
½ cup (120 ml) nut milk
1 tsp vanilla extract
2 cups (250 g) GF all-purpose flour (or your favorite blend; we used 1 cup [125 g] teff and 1 cup [125 g] white rice flour)
1 tsp baking powder
1 tsp xanthan gum (if you use GF flour)
½ tsp salt
2 tsp (4 g) ground cinnamon
½ tsp ground nutmeg
3 cups (540 g) peeled and diced crisp apples
Preheat the oven to 350°F (177°C). Grease a large cast-iron skillet and set aside. We used a deep-dish, 9-inch (23-cm) cast-iron skillet for baking. This cake doesn’t rise a ton, so alternatively you can bake the batter in a regular 9-inch (23-cm) baking dish—it’ll work just fine. Just be sure to adjust the cooking times so it isn’t undercooked or overcooked. You can check the doneness with a toothpick.
In a small mixing bowl, whisk together the flaxseed and warm water and set aside to gelatinize.
In another mixing bowl, beat together the butter (or softened coconut oil) and sugars until fluffy. Add the flax mixture and whisk until completely combined. Add the milk and vanilla, stirring until a goopy batter starts to form.
In a separate, medium bowl, combine the flour, baking powder, xanthan gum, salt, cinnamon and nutmeg. Add the dry ingredients to the wet, and combine. Then add the diced apples and mix them well.
Pour the batter into the pan and bake for 45 to 55 minutes, until a toothpick comes out clean. This cake will save, covered, for up to 5 days in the fridge.