Gluten Free Apple Streusel Cake

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Average Rating: 4.5 | Rated By: 3 users

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

Ingredients

  • 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) GF aluminum free baking powder
  • 1 tsp (5 mL) GF 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 extract
  • Juice and zest of one lemon
  • 4 large organic apples, peel core and slice (I used pink lady, but granny smith are also excellent for baking)
  • FOR THE STREUSEL TOPPING
  • ¼ cup (60 mL) turbinado raw sugar
  • 3 Tbsp (45 mL) sorghum flour
  • 3 Tbsp (45 mL) coconut oil
  • 1 tsp (5 mL) GF ground cinnamon
  • Instructions

  • 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 together sorghum flour, almond meal, tapioca starch, turbinado raw sugar, baking powder, cinnamon and sea salt
  • In a separate bowl, whisk together olive oil, coconut milk, vanilla, lemon juice and zest and flax seed mix
  • Add wet ingredients to dry and mix until smooth
  • Scoop half the batter in into prepared cake pan and smooth out evenly. Add half the apple slices and lightly press into the batter
  • Top evenly with remaining batter and then remaining apple slices
  • Mix the streusel ingredients until sandy and spread over the cake
  • Bake for 50 minutes and then cool on a wire rack


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