Cinnamon Apple Cake

Cinnamon Apple Cake

Cinnamon Apple Cake

Occasionally I decide to jump into the deep end and bake gluten-free. Gluten-free baked treats are difficult enough to make well, but when they are also made vegan at high altitude then they can spell disaster. But, a friend said she missed cinnamon rolls so I was on a mission.

The recipe I found was for a vegan cinnamon bread so I tried it but with high altitude alterations. The problem was that I didn’t like the gummy texture so often found in gluten-free baked goods. I also had a new bundt pan I needed to break in, so I scaled the measurements up to fit the larger pan. The cake version was not gummy, helped by the fact that I split the apples up and put one in the batter and one in the topping. The cake turned out very elegant. Oh, and it was tasty … very tasty.

Cinnamon Apple Cake adapted from Apple Cinnamon Swirl Bread
2 1/4 cups gluten free flour
1/4 cup + 1 TBS organic sugar
1/4 cup + 1 TBS organic brown sugar
1 tsp baking powder
generous 1/2 tsp baking soda
generous 1/2 tsp cinnamon powder
generous 1/2 tsp sea salt
1/2 cup + 2 1/2 tsp nondairy milk
1/4 cup + 2 TBS + 1 tsp canola oil
1/4 cup + 1 TBS unsweetened applesauce
1/4 cup + 1 TBS maple syrup
4 tsp apple cider vinegar
1 1/4 tsp vanilla extract
2 red apples, one grated on large holes of a grater and one diced small
cinnamon topping
5 TBS organic sugar
2 tsp cinnamon powder
Preheat oven to 350F. Thoroughly grease and flour a bundt pan. In a large bowl, sift together flour, sugars, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together milk, oil, applesauce, maple syrup, vinegar, and vanilla. Add wet mixture to dry mixture and whisk gently until batter is just combined. Mix in one grated apple.
In a small bowl, combine remaining sugar and cinnamon for topping. Scoop batter into prepared pan. Sprinkle one diced apple then cinnamon topping over batter. Bake for 50-55 minutes or until an inserted toothpick comes out clean. Let cool completely in pan. Invert onto a serving plate.

Until next time, happy baking!

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Apple Cinnamon Brunch Muffins

Apple Cinnamon Brunch Muffins

Apple Cinnamon Brunch Muffins

Upon looking over at the apples in my fruit bowl, I realized they weren’t getting eaten fast enough. I needed to bake them into something quick so I decided to make Apple Cinnamon Brunch Muffins. That, and I had just bought Alisa Fleming’s book “Eat Dairy Free” and wanted to make a treat from it.

The recipe was already already vegan and had high altitude suggestions, so I didn’t need to come up with substitutions for that. But, when I pulled out the ingredients from my pantry I realized that I didn’t have enough light brown sugar. To remedy that I used a combination of light brown sugar, dark brown sugar (which had too strong a taste to use on it’s own), and organic granulated sugar. The mix worked out great, and made muffins that were delicious with vegan sausage and tea.

Apple Cinnamon Brunch Muffins adapted from Wholesome Apple Cinnamon Muffins
1 cup unsweetened non-dairy milk, warmed to room temperature
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 TBS apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup organic granulated sugar
2.25 cups whole wheat pastry flour
1.25 tsp ground cinnamon, plus additional for topping
.75 tsp baking powder
.75 tsp sea salt
1/2 tsp baking soda
1.25 cups small-diced apple (cored and peeled)
1 TBS light brown sugar
Preheat oven to 400F and line 12 regular-size muffin cups with paper liners. In a large bowl, combine non-dairy milk, applesauce, oil, and apple cider vinegar. Let sit for 10 minutes and then whisk together. In a medium bowl, whisk together sugars, flour, cinnamon, baking powder, salt, and baking soda. Add diced apple and stir to coat. Add dry mixture to wet mixture and stir until just combined. Do not overmix.
Divide batter among muffin cups. In a small bowl, mix together 1 TBS light brown sugar and a generous pinch or two of cinnamon. Sprinkle spiced sugar over muffin batter. The cups will be full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the tins before removing the muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days.

Until next time, happy baking!

waiting (patiently) for apple cinnamon muffins to cool