Gluten Free, Dairy Free, Sugar Free
Making a cake for a dinner party or a childs birthday can be tricky. Allergies to nuts, gluten, soy, dairy and eggs have become widespread. We used eggs but it can be made with egg substitutes.
Its a healthy treat that our kids love to eat and love to make.
INGREDIENTS
- 3 large eggs, separated
- ½ cup (100 g) Naturally Sweet Erythritol
(You can use Xyltiol or Monk Fruit Blend if you prefer)
- 2 teaspoons vanilla extract,
- 1 ½ cup (140 g) blanched almond flour
- 2 tablespoons (17 g) cornstarch,
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups (390 g) peeled and diced apples
4 Pink Lady or Granny Smith, 1cm cubes for the perfect result
Optional Topping
• 1⁄4 cup sliced almonds
• Naturally Sweet Icing Sugar for dusting
*egg substitutes can be used to make the cake egg free
**Naturally Sweet Monkfruit, Xylitol or Birch Xylitol can also be used
Method
1. Place a large piece of parchment paper on the bottom circle of a 8-inch
springform cake pan and close the ring around the bottom. Trim off some of
the paper, if desired. Spray the bottom and sides with nonstick cooking
spray. Set aside while preheating the oven to 175oC.
2. In a large bowl beat egg yolks with sugar for 3 minutes, or until the batter
is pale, thick, and tripled in volume. Mix in the extracts.
3. Add the almond flour, cornstarch, baking powder, and salt. At this point
the batter will be very thick. Set aside.
4. In a separate, clean bowl use whisk beaters to beat the egg whites until
very stiff and the peaks hold shape. Stir the egg whites into the almond
flour mixture, a third at a time, until the batter loosens and it's very well
combined. Stir in the peeled, diced apples.
5. Spread the cake batter evenly in the prepared cake pan. Add sliced
almonds
6. Bake for 35-40 minutes, or until top is lightly browned & set
7. Cool in the pan on a wire rack. Cool completely before transferring to a
serving platter. Dust with icing sugar.
Enjoy!
