This delicious wholesome cake is simple and easy to make, it uses a combination of ‘wholemeal’ flours and is low in added sugar. The grated apple and dates give a natural sweetness and keep this cake lovely and moist. You can make this nut-free, by simply not adding the sprinkling of walnuts to the top of the cake.
It’s important to have all the ingredients at room temperature, including the dates and apples. If the ingredients are too cold, it will cause the coconut oil to harden and you will have small hard beads of coconut oil through the batter.
For accurate cup measurements, I sift the potato starch before measuring to make sure there are no lumps or clumps. All cup measurements are firmly packed.
50g (1.8 ounces or ⅓ cup) sorghum flour
50g (1.8 ounces or ⅓ cup) millet flour
50g (1.8 ounces or ⅓ cup) buckwheat flour
49g (1.7 ounces or ⅓ cup minus 1 tablespoon) potato starch
32g (1.1 ounces or ¼ cup) tapioca starch
25g (0.9 ounces or 2 tablespoons plus 1½ teaspoons) teff flour
16g (0.6 ounces or 2 tablespoons) sweet rice flour
2 teaspoons (10ml) ground cinnamon
2 teaspoons (10ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
125ml (½ cup) unsweetened apple juice, at room temperature
105ml (7 tablespoons) coconut oil, melted and cooled
2 large eggs, at room temperature
72g (2.5 ounces or ½ cup plus 1 tablespoon) coconut sugar
100g (3.5 ounces or ⅔ cup) Medjool dates, finely chopped, weight taken after the seeds have been removed
270g (9.5 ounces or 2 firmly packed cups) grated red apples skin on, I used Pink Lady
13g (0.5 ounces or 1½ tablespoons) finely chopped walnuts
Preheat the oven to 160C, grease and line a deep 20cm (8 inch) round cake tin.
Sift all the dry ingredients together and then stir through the coconut sugar and mix through the dates.
Make a well in the centre and pour in the apple juice, coconut oil, eggs and grated apples, before mixing together thoroughly.
Spoon the mixture into the prepared tin and then evenly sprinkle over the walnuts, lightly pressing them into the batter.
Bake for approximately 40-45 minutes or until a skewer inserted into the centre comes out clean.
Use a knife to loosen the cake from the edge, allowing it to cool in the tin for 5 minutes before inverting onto a large plate. Gently remove the baking paper/parchment before transferring to a wire rack to cool completely.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8