The sun is beaming through the curtain window onto my keyboard this afternoon. Currently, sipping on a doppio blonde espresso from starbucks, because my love affair with them is still flourishing. I’m trying to conjure up some profound words about this apple spice cake I made. But for whatever reason I feel stuck, yet a thousand thoughts seem to fill my mind. In my best attempt to quiet the thoughts, I pound my fingers on the keyboard and keep going.
This season has been filled with full-ness, and I think I’ve finally surrendered to it forever being this way, because that is the art of raising kids, having a partner and running a business. Deep down, I think I may go a little crazy if things weren’t always in a state of bustle. In an effort to “ground” myself I made a gluten free apple spice cake, with whipped cream of course... And Scotch, because why not? My fridge was bare last week, because I was taken out by a nasty flu, which unfortunately I feel is still lingering around. I did however have apples, nutmeg, ground ginger, eggs and scotch whiskey. I must confess to you that I felt lazy, and didn’t peel the apples for the cake. Which, I feel it gives the cake a bit more bite to it. And best part, since the cake is baked at 400 degrees, feel free to roast your Sunday Chicken with it. Now lets bake a cake…
Apple Spice cake with whipped cream (Note: this cake is gluten free and dairy free. If for some reason you have an allergy to Scotch Whisky I would switch for another option, like 3 tablespoon of applesauce, or apple cider and Vegan whipped cream tastes just as good as the “real” stuff. )
INGREDIENTS:
- 3 medium organic honeycrisp apples
- 4oz ( ½ cup ) grapeseed oil
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 tspn date syrup
- ⅓ cup “vegan buttermilk” (to make mix 1 cup of full fat coconut milk, whisked with 1 tbspoon Apple cider vinegar)
- 3 tablespoons Irish Scotch Whiskey
- ½ cup plus ¼ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch plus more for dusting apples
- ¼ tsp kosher salt
- 2 tsp grated ginger
- ¾ tsp fresh ground nutmeg
- 1 tsp cinnamon
- ¾ tsp aluminum free baking powder
- ¾ cup organic cane sugar
- 9inch metal cake pan
- Parchment Paper
- Non-stick spray
- Stand mixer
- Confectioners sugar for the top
- Whipped cream ( vegan or traditional)
DIRECTIONS:
1.PRE-HEAT YOUR oven to 400 degrees F. Crack your eggs and put them in a bowl and set aside. In a 9inch metal cake pan spray with non stick spray, and line with parchment paper. It will need to come up the sides of the pan.(Press it down too). Measure all your dry ingredients, except the sugar into a bowl and whisk. Measure out the rest of your ingredients and get them in front of you. This is called “Mise en place” if you do this before you bake your cake it will go so much easier!
2.Dice and core 2 of your apples. Then thinly slice the 3rd one. Place your diced apples in a bowl, and coat with 1 tablespoon potato starch and 1 tsp brown rice flour. Toss around a bit with your hands.
3.In a stand mixer with whisk attachment, whisk your eggs until light and frothy about 2-3 min. Stop the mixer and add in your sugar, vanilla, scotch and mix for another 1-2 min until incorporated. Then add in half your flour mixture, and half the grapeseed oil, mix for about 1 min, repeat the last step.
4.With a spatula scrape the bottom of the bowl to ensure everything is mixed well, then fold in your diced apples. Pour your cake batter into the lined cake pan, and place your sliced apples on the top in whatever form you'd like.
5.Bake for 46 - 50 min until golden or a toothpick comes out clean. Let cool on a rack for 10-15 min until cutting open. Enjoy with confectioners sugar and whipped cream on top. **
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