Gluten-Free Breakfast Apple Yogurt Cake

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Average Rating: 5 | Rated By: 4 users

Gluten-Free Breakfast Apple Yogurt Cake topped with soft, healthy apples lightly flavoured with cinnamon and maple syrup. I promise you, this rustic apple cake will melt in your mouth. The gluten-free cake is made with three layers. The first layer is apples, then a delicious moist healthy cake which is finished with a layer of more apples, a light dusting of cinnamon and a drizzle of maple syrup.

 This breakfast cake has it all, protein, fiber, vitamins, but mostly deliciousness. Lightly sweetened with maple syrup and flavoured with delicious vanilla and orange zest. There is nothing complicated in this pudding like cake. What makes this cake outstanding is the orange zest and yogurt. By using yogurt, I cut back on fats and still leaving the cake super moist. The only fat added is some healthy olive oil. 

I like to serve this gluten-free breakfast apple yogurt cake slightly warm or at room temperature. You will love this breakfast cake recipe because it is super simple to whip up any day of the week. And besides, what’s there not to like? A delicious pudding like cake combined with tender cinnamon apples. Enjoy!

Why did I choose almond flour, sweet white sorghum flour and arrowroot flour in this breakfast cake recipe?

Almond flour is a grain-free flour made from ground almonds. Besides being packed with protein and fiber, using this flour in gluten-free baking will help retain moisture, add mild sweetness and richness, and because of the fats in almonds, it will extend shelf life in cakes, muffins, cookies and bread.

Sweet white sorghum flour, also known as jowl flour is stone ground from whole grain sorghum. This exceptionally healthy grain is gluten-free, rich in vitamins and minerals, especially B vitamins, iron and zinc. This grain is also a good source of antioxidants, protein and fiber. When it comes to gluten-free baking, this healthy flour adds good texture.

Arrowroot flour, often called arrowroot starch, is a starch obtained from rootstock from several tropical plants, therefore not a grain. Arrowroot has a good amount of potassium and iron and has been known to boost the immune system. This fine flour or starch provides structure and light texture in gluten-free baking and is a good substitute for corn starch for people with corn allergies.

Summary

All three flours are packed with healthy nutrients, give gluten-free baked goods good texture and make everything taste more delicious.

Ingredients

  • 2 large apple, peeled, cored and cut into thin slices (I used honey crisp apples)
  • 1/2 tsp. Himalayan fine salt
  • 3 large eggs
  • 1/3 cup + 1 Tbsp. pure maple syrup, divided
  • 1/3 cup extra virgin olive oil
  • 2/3 cup full-fat plain Greek yogurt
  • Zest of 1 orange
  • 1 tsp. Pure vanilla extract
  • 1 tsp. GF ground cinnamon, divided
  • Instructions

  • Preheat oven to 375 F and line the bottom of a 10-inch springform pan with a circle of parchment paper
  • Layer the bottom of the pan with a third of the apple slices and sprinkle with half the cinnamon
  • Whisk together almond flour, sorghum flour, arrowroot flour, baking powder, and salt
  • In a separate bowl, using an electric mixer, mix eggs, maple syrup, olive oil, yogurt, orange zest and vanilla until well blended. Whisk dry ingredients into the wet mixture until fully incorporated and the batter is smooth. Pour batter in the pan over the sliced apples
  • Arrange remaining apple slices on top of cake batter. Sprinkle with remaining cinnamon and drizzle with 1 tablespoon of maple syrup
  • Bake for 40 - 50 minutes until golden and passes the toothpick test.
  • Cool for 15 minutes on a cooling rack before removing from the pan. Dust with powdered sugar if you wish


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