For March’s Secret Recipe Club, I was paired with Asiya of Chocolate and Chilies – a fellow Canadian! Asiya started her blog as a way to record of all the recipes that she’s tried and I’d say she’s done a great job at picking delicious recipes and taking great photos of them! She has tons and tons of beautiful, tasty looking recipes like this Spring Greens Risotto, this mango smoothie, these kiwi, lime and coconut muffins and this eggless, machine-less mango ice cream. She even has a coconut oil pie crust recipe and a whole page about substitutions!
After a lot of perusing her beautiful blog, I ended up choosing her Apple Coffee Cake and I wasn’t disappointed with my vegan, gluten free version! In the original recipe, you create a layer of apples, sprinkled with brown sugar and cinnamon between two layers of cake, but since vegan gluten-free cake batters are usually thicker than their non-vegan glutenated counterparts that just wasn’t going to happen. As a substitute, a tossed the sliced apples in cinnamon and then mixed them into the batter. Since I took this approach, I probably could have added a third apple.
The cake turned out really well! It rose beautifully, and the texture was fluffy and had a good crumb. It was also tasty – I’d definitely make it again, although I’ll add less sugar next time, especially in the topping.
Gluten Free Vegan Apple Coffee Cake
2/3 c. each of brown rice and sorghum flours
2/3 c. tapioca starch
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. white sugar
2 egg replacers (1 tbsp powder + 1/4 c. almond milk)
1/2 c. almond milk
1 1/2 tsp. apple cider vinegar
2 apples, peeled and sliced and tossed in cinnamon (Could use 3)
2-3 tbsp. brown rice flour
1 tbsp. dairy free margarine
1/4 c. white sugar (could also use brown/sucanat sugar)
1 tsp. cinnamon
- Preheat oven to 350F. Line a 9″ cake pan with parchment paper and grease both the parchment paper and pan.
- In a small bowl, mix together the topping using your hands. Set aside.
- Whisk together the dry ingredients and set aside.
- Beat margarine and sugar together until fluffy (takes a few minutes.)
- Add egg replacer and beat until combined.
- Alternate adding flour and milk to the fat mixture, starting and ending with flour. Add the apple cider vinegar.
- Mix in the apples. Scrape into the pan and used a spatula to smooth out.
- Sprinkle the topping evenly over the cake.
- Bake for about 40 – 45 minutes, or until a toothpick inserted in multiple places comes out dry.
- Cool on a rack. Can serve warm or room temperature.
Asiya, it was great looking through your blog and I look forward to trying more of your recipes!