This delicious low-sugar apple and cinnamon cake swaps the usual caster sugar for apple puree and maple syrup instead which makes the sponge extra moist and spongey. This recipe also uses wheat-free flour too so is perfect for those on a gluten-free diet. The powerful combination of the sweet apple and the cinnamon makes you forget that there’s hardly any sugar in this recipe. This cake serves up to 14 people and is baked in a bundt tin – don’t worry if you don’t have a bundt tin, you can use a regular round tin of a similar size instead.
- 240g gluten-free plain/all-purpose flour of choice
- 3½tsps baking powder
- 1tsp ground cinnamon
- ½tsp salt
- 475ml unsweetened apple purée/applesauce
- 120ml agave syrup or pure maple syrup (maple syrup works particularly well here)
- 80ml rice milk
- 75g sultanas/golden raisins, raisins, or a mixture of both (or even chocolate chips, but the dried fruit goes particularly well with the apple-cinnamon flavours)
- You will also need:
- 22–23-cm/9-inch bundt/ring pan (the hole in the middle should be about 10 cm/4 inches wide), 20-cm/8-inch square baking pan, or 23-cm/9-inch round cake pan
Preheat the oven 180°C/350°F/Gas mark 4. Sift the flour and baking powder together into a bowl, then add the cinnamon and salt and mix by hand.
Create a hole or a well in the centre of the ingredients – you will pour the wet mixture into this well later and this method will prevent too much lumpiness in the batter. Separately, combine the apple purée/applesauce, agave syrup and rice milk.
Pour this wet mixture, one third at a time, into the well in your bowl of dry ingredients. Stir as you go, preferably with a spatula but a wooden spoon will be fine too. Be sure not to overmix, and don’t worry about a few lumps. Add the dried fruit and make sure it is well distributed throughout the mixture.
Spoon the mixture into the baking pan – it’s a very wet mixture so you don’t need to grease your pan. Bake in the middle of the preheated oven for 40 minutes, or until a cocktail stick/toothpick inserted into the middle of the cake comes out clean.
Cover the cake with foil if it’s looking brown on top but it’s not baked all the way through yet. Allow the cake to cool for at least 10 minutes before cutting into it.
If you want to keep this cake for longer, store in an airtight container for up to 3 days.