Gluten Free Apple Streusel Cake

This is the best gluten-free apple streusel cake by far. The cake is moist with lots of apples throughout and deliciously flavoured with cinnamon. This coffee cake is heavenly when served slightly warm


2 Tbsp (30 mL) flax seed and 1/3 cup 80 (mL) water
1 cup (250 mL) sorghum flour
¾ cup (60 mL) almond meal
½ cup (125 mL) tapioca starch
½ cup (125 mL) turbinado raw sugar
2 tsp (10 mL) gluten-free aluminum free baking powder
1 tsp (5 mL) gluten-free, organic ground cinnamon
¼ tsp (.25 mL) sea salt
¼ cup (60 mL) extra virgin olive oil
¼ cup (60 mL) non-dairy milk (I used coconut milk)
1 Tbsp (15 mL) pure vanilla
Juice and zest of one organic lemon
4 large organic apples, peel core and slice (I used pink lady, but granny smith are also excellent for baking)
¼ cup (60 mL) turbinado raw sugar
3 Tbsp (45 mL) sorghum flour
3 Tbsp (45 mL) coconut oil
1 tsp (5 mL) gluten-free, organic ground cinnamon


Preheat oven to 350 F (180 C). Line an 8-inch square cake pan with parchment paper
Mix flax seed and water in a medium-size bowl and rest for 20 minutes
In a large bowl mix sorghum flour, almond meal, tapioca starch, turbinado raw sugar, baking powder, cinnamon and sea salt
Whisk together olive oil, coconut milk, vanilla, lemon juice and zest and flax seed mix
Add wet ingredients to dry and stir with a spatula until all ingredients are well combined
Scoop half the batter in into the prepared cake pan and smooth out evenly, and then press half the apple slices into the batter
Top evenly with remaining batter and then remaining apple slices
Mix the streusel ingredients until sandy and spread on the cake
Bake for 50 minutes and then cool on a wire rack

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