Seriously, have you ever had this combination in a dessert and thought – apples and cranberries just belong together! Not to mention that this is a great way to use up those frozen cranberries laying in the freezer from the Holidays. This recipe is gluten-free and vegan ~ a light and moist beautiful cake that bursts with holiday flavour.
I adapted the recipe from this version and have made it already as a round cake, babka and muffins. It is so tender and moist . When I did cut a slice of the cake on a plate in front of me – it was gone before I got to the table. Seriously delicious goodness here. Consider yourself warned ;)
1 cup rice flour
1/2 cup buckwheat flour
1/4 cup tapioca starch or potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic brown sugar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs)
1/2 cup light olive oil or vegetable oil
1/2 cup applesauce
1/2 cup coconut milk (rice or vanilla will also be fine)
1/4 teaspoon lemon juice
2 tablespoons agave (or honey, if not vegan)
2 teaspoons vanilla extract
2 rounded cups chopped apples
1/2 cup fresh or frozen cranberries, halved or chopped
Sprinkle of raw sugar
Important : Prepare a 9″ round pan by greasing it and lightly flouring the pan.
In a large mixing bowl, use a whisk to combine your dry ingredients: rice flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.
In a food processor (or another bowl) combine the wet ingredients: egg replacer, light olive oil, applesauce, rice/coconut milk, lemon juice, agave, and vanilla. Mix to incorporate.
Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth cake batter. Add half the apples and cranberries and stir in (keep some for the top). Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter. Sprinkle lightly with raw sugar. Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. Timing might also be influenced by the size of apples, etc.
Cool on a wire rack.This cake was divine slightly warm from the oven. If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled. Serves 9 to 10.
This is my favourite dessert of the season and it’s a gluten-free and vegan recipe I go to for a quick and easy dessert. We love it, I hope you will too ;)
PS. what a cool day today, no? 01.11.11 – hope you do something special today ;)
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