Tuesday, July 5, 2016

Raspberry Apple Buckle

I saw this great cake over at MaiTreat and wanted to share it with you. (go here to see more of her amazing recipes!) I would use rice milk instead of almond milk and tapioca starch instead of arrowroot. I am drooling just thinking about this cake.

photo from MaiTreat

1/2 cup brown rice flour
1/2 cup arrowroot starch 
1/2 cup coconut palm sugar (you can use brown sugar instead)
1/4 cup unsweetened apple sauce 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1 large egg, at room temperature 
1/2 cup almond milk
1 tsp apple cider vinegar
2 tbsp olive oil
2 tbsp coconut oil
1 1/2 teaspoons vanilla extract 
1 cup frozen or fresh raspberries
1 medium apple, peeled and cut into thin slices

1. Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
2. In the bowl of a stand mixer or a large mixing bowl and hand mixer, mix together flour, starch, sugar, apple sauce, baking powder and baking soda.
3. Combine almond milk and apple cider vinegar in a measuring cup to make buttermilk. To the mixing bowl add the egg, almond milk/apple cider vingear mixture, olive oil, coconut oil and vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed.
4. Add the raspberries and apples and mix lightly to distribute evenly through the batter.
5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the center of the cake is firm and the cake is nicely browned. Allow the cake to cool in the pan for 10 minutes before serving.

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