Healthy gluten Free Apple Cake

This healthy gluten free apple cake isn’t anything fancy, but if you want a cake that’s super quick, no fuss and full of healthy ingredients then look no further. It’s a great way to use up the autumn apples and as it substitutes ground almonds and buckwheat in the place of conventional flour it’s also gluten free.

As we have an apple tree in our garden, I usually make a large jar or two of applesauce which I keep in the fridge and use in many disguises. If you don’t want to go in for the proper canning process, it will keep for a week or so in the fridge and if you freeze it, it’s good for up to six months.  Having the applesauce at the ready like this, saves time and money and means that you can always whip up something quick with the minimum of fuss.

S0 this recipe couldn’t be any easier, it’s whisked up in one bowl, and the ingredients are counted out in tablespoons. An attractive option for those of us who are too lazy for kitchen scales!

If you’ve got the time to impress, you can lay the apples artistically at the bottom of the tin in a pretty pattern, but if you’re in a rush and not too fussy, you can just toss in the apple pieces for a ‘rustic’ look like mine above  – it all tastes the same in the end!

Ingredients for Healthy Gluten Free Apple cake

2 large eating apples

3 Eggs

5 tbsp olive oil

4 tbsp honey

5 tbsp buckwheat flour

4 tbsp ground almonds

4 tbsp applesauce

1 tsp baking powder

1/2 tsp cinnamon

Instructions

• Preheat the oven to 180C or gas mark 5
• Quarter and core the eating apples and cut each quarter into 4 slices.
• Lay the slices at the bottom a parchment lined tin. I used a 30cm (12inch) loaf tin.
• Drizzle the sliced apples with one tbsp of the honey.
• In a large bowl, whisk together the eggs, oil and honey until light and frothy.
• Count out the tablespoons of buckwheat flour and ground almonds and whisk gently together.
• Stir in the apple sauce, baking powder and cinnamon.
• Pour the cake batter over the sliced apples evenly.
• Bake for 25 mins, or until golden brown on top and springy to touch.
• Once baked, allow to cool for a few minutes in the tin before turning out onto a serving plate. Carefully peel off the parchment paper so you don’t disturb the apple slices which are now on top.