Wednesday, June 29, 2011

Apple and Almond Cake (Vegan and Gluten Free)

When I first read that the amazing Nina from My Easy Cooking was hosting a Monthly Mingle and her chosen theme was Apple Affection, I knew I had to take part and I knew exactly what I was going to make

an Apple and Almond Cake!!

I found this super simple recipe on What Kim Ate (and Grew)'s blog.

This cake is moist with a subtle hint of lemon and warm spices and has a delightful crunch from the almonds. The texture is wonderful and it has been added to my ever growing list of baked items that I could eat all the time, this list includes the gooey chocolate brownies that I blogged about at the beginning of the month.

My perfect winter Sunday lunch would consist of Beef Bourguignon and this Apple and Almond cake.

What utter, indulgent bliss :)

Apple and Almond Cake:
(makes 1 standard size cake)


  • 4 cups peeled, cored, and coarsely chopped Golden Delicious apples (about 4 medium)
  • 1 3/4 cups sugar (or fructose)
  • 1/2 - 1 tsp chopped dried lemon peel
  • 1/2 cup canola or other mild vegetable oil
  • 1/2 cup cup red currant jam, at room temperature (I used St. Dalfour Red Raspberry Jam)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour (I used Glutagon cake flour)
  • 2 tsp baking soda (I used 1 tsp baking powder and 1 tsp bicarb of soda)
  • 1 tsp ground cinnamon
  • 1/2 teaspoon nutmeg (I used all spice)
  • 1/2 teaspoon salt
  • 1 cup chopped blanched almonds (I used half cup chopped almonds and half cup ground almonds)
  • Icing sugar (optional)


  1. Preheat the oven to 175C. Grease a 33 by23 cm baking pan. In a large bowl, combine the apples, sugar, and lemon peel; let stand for 15 minutes.
  2. Add the oil, jam, vanilla extract, and almond extract to the apple mixture; stir until the jam is well dissolved.
  3. In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg/ all spice and salt. Gradually stir into the apple mixture. Add the almonds, stirring well to combine. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
  4. Let the cake cool in the pan on a wire rack. When completely cooled, sprinkle with confectioners’ sugar, if desired.
Advance Preparation

The completely cooled cake can be covered with foil and stored at room temperature for up to two days.

1 comment:

  1. This looks so healthy and delicious. Lovely to mingle with you.