This recipe is a piece of cake, but your guests won't have to know. A single slice in a pool of maple syrup--simple, elegant, delicious!

I originally came across this recipe a while ago in my search for wheat-free apple cake recipes. It won’t take any more time to make than a regular batch of muffins or chocolate chip cookies, so it’s really pretty easy. I made a few minor adjustments to my taste, but essentially it’s the same recipe.

This wheat-free cake is perfect for a Sunday brunch, with your morning coffee, or afternoon tea. Shredded apples keep it moist, while a toasted topping of pecans and maple syrup add sweetness and crunch. Convert these to cupcakes for a portable breakfast or healthy snack on-the-go.

Apple Spice Cake

1 cup spelt flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt (reduce by half for table salt)
1/4 cup sugar
3 tablespoons unsalted butter
2 eggs
2 cups grated apples, with about 1/3 cup juice squeezed out (drink it, it’s delicious!)
1/3 cup vanilla soy milk (or equal amount of juice squeezed from grated apples)
1/4 cup chopped dates (optional)
1/4 cup chopped and toasted pecans or walnuts
maple or amber agave syrup

Directions:

Preheat oven to 350 degrees. Grease a 9″ pan or 8″ square cake pan. If making cupcakes, line 12 baking tins with paper or spray with nonstick cooking spray.

Mix flour, cinnamon, baking soda, nutmeg and salt in a bowl. Set aside. In a large bowl, cream the butter and sugar. Add eggs and beat until smooth. Stir in shredded apples and dates until well distributed. Add 1/3 of dry ingredients, mix well by hand. Add remaining dry ingredients, making sure to incorporate dry ingredients without over mixing.

Pour batter into pan, bake on middle rack in oven for 35-45 minutes or until toothpick inserted comes out clean. If making cupcakes, bake for 18-20 minutes or until toothpick inserted comes out clean.

While cake is baking, toast pecans or walnuts on cookie sheet on top rack of oven for 10 minutes or until fragrant. Remove from oven, cool until easy to handle then chop. Set aside.

Cool in pan for 10 minutes on wire rack. Invert cake onto plate, then flip over again onto serving plate (so top side faces up.) Before serving, garnish with toasted nuts and drizzle with maple or agave syrup. Cake serves 6-8.

You'll go nuts over this moist apple cake that's spiced just right!

Advertisements