It happened. I can’t believe it happened. Never did I think this day would come, but it did. I’m afraid to announce it too loudly, as this BFF of mine may be offended by this recent turn of events. I know I need to say it out loud though, if I ever want to move on. Here goes…
I got tired of chocolate. I know, I know, it sounds crazy, right? I fear though, that it is true. It’s just that, lately, it seems all I’ve consumed are copious amounts of chocolate. This never seemed to be an issue in the past, but for some reason…ugh, it’s all just too weird to even think about it. I only hope this is a short term case of chocolatitis, and that I can one day love again.
I knew I needed something delicious to heal the wounds, and help me move on. And then I came across this gluten free apple and olive oil cake recipe. No chocolate to be seen, but it still looked delicious and sweet! As the gluten free recipe was from the talented Aran Goyoaga, I knew I had to give it a try! If you have never visited her site, cannelle et vanille, I recommend you do. Whether it be to try a recipe of hers yourself, or gaze at her captivating photography, I guarantee, you will be inspired! I also highly recommend picking up a copy of her book, where I adapted this recipe from, Small Plates and Sweet Treats (you can get a copy here).
One thing I really like about Aran’s recipes is that they do not require hard to find ingredients. I always find it upsetting when I come across some great gluten free recipes, but the ingredients are either hard to find, or expensive. Thanks to Aran, I also gave in and tried out buckwheat flour and can I just say…oh my goodness! I am so hooked on this flour now and I can’t believe I’ve been missing out all these years! As well, it’s because of this recipe, that she got me to give brown rice flour another shot and I’m happy to say, I’m loving it again. In the past, I tried countless recipes with brown rice flour and for some reason it always resulted in a weird after taste to me. It could be I’ve now got more years of gluten free baking under my belt, but whatever the reason, I’m glad that I’ve been re-introduced to this flour since it is a healthier option. Plus, in using these healthier flours, it gives me a great excuse to eat cake for breakfast!
I adapted this recipe from the apple and olive oil cake recipe in Aran’s book. One of the reasons I was actually drawn to it was because it reminded me of an apple cake my mom used to make which I loved back in my non-gluten free days. I only made a few adjustments to the original recipe. Actually, one was as a result of me misreading the instructions. I have the habit of moving too fast most of the time, and this was one of those times, but it resulted in a good mistake. The extra sauce I had left from sautéing the apples accidently in ½ cup of brown sugar, was slightly warmed up and drizzled over the cake when served. And even though I switched the milk yogurt for dairy-free coconut yogurt, it did not affect the taste at all (no extra coconutty taste!). As I don’t have millet flour, I chose to switch it up for my new fav buckwheat flour. I also increased the cinnamon, and added some chopped pecans.
It’s the perfect moist cake that’s not overly sweet and nice to serve guests with a good cup of coffee. Both gluten free and non-gluten free folks will enjoy it alike. Best decision I’ve ever made making this my re-bound dessert – just don’t tell chocolate that!
Here is the recipe…enjoy!
Apple Cinnamon Pecan Olive Oil Cake
- 2-3 apples, peeled & cut into slices (I used 2 large Ida apples)
- 2 tbsp margarine
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla bean paste
- ¾ cup brown rice flour
- 1/3 cup almond flour
- ¼ cup potato starch
- ¼ cup buckwheat flour
- 2 tbsp tapioca starch
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 eggs
- ½ cup granulated white sugar
- ½ cup brown sugar
- ½ cup plain coconut yogurt
- ½ cup light olive oil
- 2 tsp vanilla bean paste
- 1 cup chopped pecans
- Preheat oven to 350°F. Line the bottom of a 9” springform cake pan with a circle of parchment paper.
- In a large sauté pan, heat margarine with brown sugar, cinnamon and vanilla bean paste. Once margarine has melted, add in sliced apples and cook for 8-10 minutes. Remove from heat and let the apples cool for at least 15 minutes.
- Meanwhile, whisk together the brown rice flour, almond flour, potato starch, buckwheat flour, tapioca starch, baking powder, baking soda, cinnamon, ginger and salt in a large bowl.
- In a separate bowl, whisk together the eggs, white and brown sugar, yogurt, olive oil and vanilla bean paste.
- Pour the wet ingredients over the dry and whisk until batter comes together. Stir in pecans and combine. You can choose to stir in 4 tbsp (or so) of the leftover brown sugar sauce from the apples, at this point.
- Arrange apples tightly on the bottom of the cake pan in a circular pattern, and pour batter over top.
- Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
- Let cake cool in the pan for 15 minutes before carefully inverting it onto a cooling rack to cool completely.
- Store in the refrigerator for up to 3 days, or you can also freeze it for up to 1 month.
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