Gluten-Free Coconut Apple Cake

Table of Contents

Ingredients

3 apples, peeled, cored, and sliced
145 ml (½ cup + 2 tbsp) coconut milk
40 g (1.4 oz) unrefined coconut oil, melted
60 g (2.1 oz) coconut flakes
190 g (1 ½ cups) rice flour
3 tbsp (45 ml) Jerusalem artichoke syrup (or substitute with maple syrup or honey)
2 tsp (8 g) baking powder

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 180°C (350°F). This ensures that the cake will bake evenly. Grease a round cake pan with melted coconut oil or line it with parchment paper to prevent sticking and make removal easy.

Prepare the Dry Ingredients

In a large mixing bowl, combine the rice flour, baking powder, and half of the coconut flakes. Mix these ingredients well to evenly distribute the baking powder, which will help the cake rise and become light and fluffy.

Mix the Wet Ingredients

In a separate bowl, whisk together the coconut milk, melted coconut oil, and Jerusalem artichoke syrup (or your chosen sweetener, such as maple syrup or honey). Stir until all the ingredients are fully combined. The coconut milk and oil will give the cake a luscious, moist texture while the syrup adds a natural sweetness.

Combine Wet and Dry Ingredients

Gradually pour the wet mixture into the bowl with the dry ingredients, stirring as you go. Mix the batter until smooth and lump-free. The result should be a thick, but pourable batter that smells rich and fragrant from the coconut and sweet syrup.

Layer the Apples

Now it’s time to assemble the cake. Arrange half of the apple slices evenly across the bottom of your prepared cake pan. These apple slices will form a sweet, moist layer at the base of the cake.

Next, pour half of the batter over the apple slices, spreading it evenly with a spatula. Then, layer the remaining apple slices on top of the batter. Finish by pouring the remaining batter over the top layer of apples, smoothing it out for an even finish.

Add the Topping

Sprinkle the remaining coconut flakes over the top of the cake. These flakes will toast as the cake bakes, adding a crisp, golden topping that complements the soft apples and moist cake.

Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should have a lovely, slightly crisp exterior while remaining tender and moist inside, thanks to the apples and coconut milk.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely. This step helps the cake firm up and makes it easier to slice.

Once fully cooled, slice and serve. For a decorative touch, garnish with a sprig of fresh mint or drizzle with extra syrup. The cake is delicious on its own or paired with a scoop of dairy-free ice cream or coconut whipped cream.

Nutrition Information

This Gluten-Free Coconut Apple Cake makes about 8 servings. The approximate nutritional values per serving are:

Calories: 230
Protein: 3g
Fat: 10g
Carbohydrates: 35g
Fiber: 3g
Sugar: 15g
Sodium: 150mg

Tips and Variations

Apples: You can use any variety of apples you prefer, though Granny Smith or Honeycrisp work well for their balance of tartness and sweetness.
Sweetener Substitutes: If you don’t have Jerusalem artichoke syrup, you can easily substitute it with maple syrup, honey, or agave syrup for similar sweetness and texture.
Flour Options: If you’re not a fan of rice flour, you can experiment with almond flour or a gluten-free flour blend. Just ensure the consistency of the batter remains smooth and thick.