If you love the taste of gingerbread and apple fritter bread, I am hoping you will love this creation of Gingerbread Apple Cake I've come up with.
I couldn't decide which one to make since I was craving them both, so I put them into one!
This has a wonderful light gingerbread flavor with the added sweetness of cinnamon apples.
You can bake it all in a loaf pan or in individual muffin tins which would work great if you are having holiday guests. I was thinking more of a morning gingerbread recipe to enjoy with tea or coffee, but these would definitely work perfect for dessert. Adding a dollop of whipped coconut cream or even my recipe for pumpkin whip cream would really kick it up a another notch!
Gingerbread Apple Cake:
Loaf pan (9x5x3) or 12 cup cupcake pan
1 Cup Brown Rice Flour
1 Cup White Rice Flour
1/3 Cup Potato Starch
1 tsp. Xantham Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
1/8 tsp. Fine Sea Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
3 tsp. Egg Replacer mixed with 3 TB warm water
1/3 Cup Coconut Palm Sugar
1/3 Cup Organic Brown Sugar
1/2 Cup Molasses
1/3 Cup Spectrum Shortening
1 Cup Organic Applesauce
1 Apple -peeled, cored and chopped (or sliced if baking in muffin tins)
1 TB Coconut Palm Sugar
1/2 tsp. Ground Cinnamon
1 Cup Organic Powdered Sugar
2 TB. Coconut Milk (carton) or you favorite milk substitute
Preheat oven to 350 degrees. Grease pan and set aside.
In small bowl toss together prepared apples, palm sugar (1 TB) and cinnamon (1/2 tsp.), set aside.
In another separate bowl stir together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In mixing bowl with paddle attachment add; prepared egg replacer, palm sugar, brown sugar, molasses, spectrum shortening and applesauce and mix on medium low until well combined. Slowly add in dry mixture and mix on low, scraping down when needed, until just combined. Add 1/2 of the batter to the prepared loaf pan and lightly press in 1/2 of the apple mixture. Then add the rest of the batter and top with remaining chopped apples, pressing in lightly. Bake 45-50 minutes or until a toothpick comes out clean. Cool completely and if desired top with glaze. Enjoy!
(To prepare glaze, in a small bowl stir together powdered sugar and coconut milk and pour over cooled gingerbread cake)
*If baking in muffin tins- bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.
|Peeled, cored, chopped apples mixed with sugar and cinnamon.|
|Sugar cinnamon apple slices added to muffin tins.|
|First 1/2 of batter and 1/2 of prepared apples, pressed lightly in.|
|Batter added to apple slices.|
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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesday,Waste Not Want Not Wednesday,Healthy 2Day WednesdayGluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Allergy Friendly Lunchbox,Wellness Weekend