Dutch apple cake

dutch apple cake recipe gluten free vegan
numnumnum

I love this Dutch apple cake recipe; it works for most people being gluten-free and vegan. In the autumn it’s warming and cosy straight from the oven and rich in cinnamon spice, but more importantly, in the summer it’s light and refreshing, ram-packed with huge chunks of apple – I love it straight from the fridge.

I make this so that it is more apple than cake. If you prefer a more balanced ratio use two bramley apples instead of three. You can change the spicing too – we love cinnamon with apples but you can use ginger or cloves or whatever your family prefers. Likewise if you have tree-nut allergies in your family skip out the hazelnuts in the topping and use a seed or grain which is safe for your family. If you can use a seed you will still get that fabulous crunchy top which contrasts and compliments the soft apple filled sponge perfectly.

This is a great cake if your child, like Aars, has a severe silver birch pollen allergy which causes a cross-reaction with apple. The bramley apples are baked enough for the proteins to have changed shape making the apple chunks safe.

If you are going out for a picnic this cake is a scrummy, pretty healthy, not too messy sweet treat to take. Although you may want to transfer it from the heavy glass dish into (an easier to carry and contain) tupperware box. You could also make the super cute little upside-down apple crumble muffins – I’ve put the recipe beneath the Dutch apple cake just incase you fancy giving them a go. They are basically the same principle, but upside-down with the crunchy crumble on the base. Each cake is self contained so may work better for picnics and the children will be happy as they are all the same size – no squabbling over who got the larger slice of Dutch apple cake!

Dutch apple cake

  • Yield:

    2 medium cakes
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    35 mins
Dutch apple cake

This Dutch apple cake has a lovely and light vanilla sponge, is absolutely packed with soft bramley apples and has a delicious crunchy, cinnamon-rich, topping; a perfect combo in one bowl. We love it fresh from the oven, or cold from the fridge on sunny summery days like today. If you're allergic to hazelnuts you can ditch them or swap them for a nut, seed or grain you’re not allergic to.

Ingredients:

  • 1½ C gluten-free self-raising flour
  • ½ C demerara sugar
  • 1 tsp bicarbonate of soda
  • grind of salt
  • ½ C apple puree
  • 1 C water
  • ¹⁄3 C oil (I used sunflower oil)
  • 1 Tbs cidre vinegar
  • 2 tsp vanilla extract
  • 2 or 3 big bramley apples* ( I always opt for 3 massive ones)
  • TOPPING
  • 1 Tbsp oil (I used sunflower oil)
  • 2 tsp ground cinnamon
  • ¹⁄3 C muscovado sugar
  • 2 Tbsp gluten-free flour
  • ½ C chopped roasted hazelnuts
  • ¼ C gluten-free oats

Method:

  1. Preheat your oven to 170°C (fan oven) and prepare your cake tins/ pyrex dishes by greasing and then flouring them - remember to use gluten-free flour if you are making gluten-free cakes. (I use dishes)

    dutch apple cake recipe gluten free vegan
    1 dish greased & floured

  2. In a mixing bowl combine the dry ingredients for the cake. 

  3. Into a jug add your wet ingredients for the cake.

  4. Now you can peel and chop your bramley apples into lovely chunks. (You can see how large my chunks of apple are in the photo below)

  5. Pour your wet ingredients into the dry ingredients and whisk until a smooth batter is formed. Stir in the chunks of bramley apple so its all combined and dollop the lot into your waiting cake tins/dishes.

  6. Pop into the oven for 15 minutes – whilst it starts to bake I make my topping in a clean bowl. Just add all the ingredients and stir until they are well combined.

    dutch apple cake recipe gluten free vegan
    stirring in the huge apple chunks

  7. When the cake has been in the oven for 15 minutes I get it out, sprinkle the topping over it the top and pop it back in for another 20 minutes.**

  8. When its cooked (use a skewer to check) take it out of the oven and DIG in. 

  9. We leave the second one to cool so that we can enjoy it cold from the fridge later in the day or if we are heading out for a picnic the following day. 

Notes:

*If you want a more balanced ratio of cake to apples use 2 bramley apples rather than 3. I like mine to be rammed full of apples

**The reason I put the topping over the cake half way through the baking process is that when it is in a dish like the one photographed the topping insulates the cake and stops it from baking. By adding the topping half way through, the whole process is done faster. If you are using cake tins you can put the topping on from the start as the cake will cook much faster in the thin metal tins than it does in glass dishes.

apple crumble muffins

  • Yield:

    15 muffins
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    20 mins
apple crumble muffins

These wonderful apple crumble muffins are a winning little treat. With huge chunks of bramley apples in each muffin they are refreshing and light. The crumble sits in the base of the muffin giving it texture and cinnamon-spice flavour. We like ours as they come fresh from the oven, but they would also work taken out of their cases and seven with dairy-free, soya-free custard.

Ingredients:

  • CRUMBLE MIX
  • ¼ C gluten-free oats
  • ½ C roasted chopped nuts* (I used hazelnuts)
  • 2 Tbs gluten-free flour
  • ¹⁄3 C muscovado sugar
  • 2 tsp cinnamon
  • 1Tbs oil
  • MUFFIN MIX
  • 1½ C gluten-free self-raising flour
  • ½ C golden caster sugar
  • 1 tsp flat bicarbonate of soda
  • grind of salt
  • 1 C water
  • ¹/3 C sunflower oil
  • 1Tbs cider vinegar
  • 2 tsp vanilla extract
  • 2 large bramley apples peeled, cored & cut into chunks  

Method:

  1. Preheat the oven to 170ºC (fan) and line your muffin tray with cases.

    apple-crumble-muffins
    crumble base

  2. In a bowl create your crumble by adding all the ingredients in the order above and then stirring in the oil so everything is coated in oil. You can then put a good layer of the crumble mix into each of the waiting muffin cases. (see photo)

  3. In a bowl mix your dry ingredients: flour, sugar, bicarb & salt, then add the wet ingredients: water, oil, vinegar & vanilla and beat until you have a smooth batter. Finally stir in the your peeled, cored chunks of apple.

    apple-crumble-muffins
    end result!

  4. Dollop the mix with huge apple chunks into the waiting cases & pop into the oven for 20 minutes. Leave them in their tray for 5 minutes before placing on a cooling rack.

Notes:

*if you are nut-free, make the crumble mix the way you would normally make it for an apple crumble or just miss out the nuts in this recipe.

We love these for their super simplicity; they taste lovely just as they are.

Whatever you make, have a superb summer holiday filled with fabulous friends, fun and tasty treats,
Rai x

 

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