A delicious and easy apple cake that’s free of dairy, eggs, and refined sugar. Also includes a gluten-free alternative.
My hubby loves all things apple. I wasn’t always a big fan, but it seems your tastes begin to evolve the longer you live with someone. Not with everything, of course, because I still won’t eat mussels and you can keep your stinky cheeses, please and thank you. But apple-y treats are pretty delicious, I’ll give him that. 😉
Several years ago, our German neighbor made us the yummiest apple cake. It was a very simple vanilla cake with fresh apples placed on top before baking. I was surprised to see the cake didn’t contain any cinnamon at all. Like, is there such a thing as apples without cinnamon?! But the cake is good on it’s own and allows the apple flavor to shine.
I had posted the photo above of a cake I made last week using the last of my pink pearl apples. They’re a beautiful variety that has a bright pinkish-red flesh. The downfall is that they have such a short season, which only lasts a couple of months. I’d bought a bagful towards the end of the season and had been keeping them in the back of my cold fridge so they’d last a while.
Since pink pearl apples are difficult, if not impossible, to find this time of year, I came up with a simple, all-natural glaze using strongly steeped hibiscus tea, to add that same pretty pink color to this cake. Of course you could also just use the plain apples and omit the hibiscus glaze. The cake alone is just as delicious, whether it’s dyed pink or not.
This cake is soft and fluffy, with tender bites of apple throughout. Because it’s not overly sweetened, it makes a yummy addition to tea or coffee, and would even suffice for breakfast! Please let me know if you get a chance to make this and don’t forget to tag me on social media too (@wifemamafoodie) if you post a pic! Enjoy, friends!