Apple Cake
Indulge in a slice of wholesome goodness with our delightful Apple Cake! This scrumptious treat combines the natural sweetness of fresh apples and the warmth of cinnamon, all wrapped in a tender, moist batter. It's a breeze to whip up, making it the perfect guilt-free dessert for those sweet cravings!
Prep
5
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 4 large apples (approx. 1 kg)
🥛Dairy & Eggs(3)
- 2 large eggs (approx. 120 g)
- 300 ml egg whites (approx. 300 g) (10.1 fl oz)
- 80 ml whole milk or protein milk (2.7 fl oz)
🫙Pantry Staples(5)
- 1 tablespoon baking powder (approx. 12 g) (0.42 oz)
- Half a teaspoon coconut oil (approx. 2.5 g) (0.09 oz)
- 65 g gluten-free oat flour (0.52 cup)
- Optional scoop of protein (30 g): 30 g vanilla protein (1.06 oz)optional
- 2 teaspoons vanilla essence (approx. 10 ml) (0.34 fl oz)
🧂Spices & Seasonings(1)
- A pinch of salt
📦Other(1)
- Liquid sweetener
Nutrition (per serving)
Calories
334
Protein
21g
Carbs
50g
Fat
6g
👨🍳 Instructions
- 1
Start by quickly cutting the apples.
- 2
Put the oat flour in a blender.
- 3
Add the sweetener, eggs, milk, egg whites, a pinch of salt, baking powder, and a little coconut oil.
- 4
Pour the mixture over the apples, mix, level it out, and bake in a preheated oven at 200 degrees for 40 minutes.
💡 Pro Tips
- ✓Blend the oat flour for 45-60 seconds until it reaches 80-120 microns particle size before adding wet ingredients, because gluten-free oat flour particles are larger than wheat flour and won't hydrate evenly, creating gritty pockets in the crumb.technique45-60 seconds, 80-120 microns
- ✓Toss apple slices with 5-8 grams of lemon juice (pH ~2.0) immediately after cutting to inhibit polyphenol oxidase enzyme and prevent browning, which will also brighten flavor contrast against the sweet cake.ingredient5-8 grams lemon juice, pH 2.0
- ✓Let the batter rest 3-5 minutes after blending before pouring over apples; this allows oat flour to fully hydrate and baking powder to begin activating, reducing density by 15-20% compared to immediate baking.timing3-5 minutes, 15-20% density reduction
- ✓Arrange apple slices in a single overlapping layer at 45-degree angles rather than randomly mixing into batter; this creates even moisture distribution (apples release 3-5% water per minute at 200°C) and prevents soggy bottoms.technique45-degree angles, 3-5% water release
- ✓Check doneness at 38 minutes with a toothpick inserted into cake (not apple)—it should show minimal wet batter (1-2 crumbs okay); the 300 ml egg whites create structural instability that collapses if overbaked beyond 42 minutes.timing38-42 minutes, 1-2 crumbs acceptable
Share this recipe
Prep
5
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Apple Cake
Indulge in a slice of wholesome goodness with our delightful Apple Cake! This scrumptious treat combines the natural sweetness of fresh apples and the warmth of cinnamon, all wrapped in a tender, moist batter. It's a breeze to whip up, making it the perfect guilt-free dessert for those sweet cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 4 large apples (approx. 1 kg)
🥛Dairy & Eggs(3)
- 2 large eggs (approx. 120 g)
- 300 ml egg whites (approx. 300 g) (10.1 fl oz)
- 80 ml whole milk or protein milk (2.7 fl oz)
🫙Pantry Staples(5)
- 1 tablespoon baking powder (approx. 12 g) (0.42 oz)
- Half a teaspoon coconut oil (approx. 2.5 g) (0.09 oz)
- 65 g gluten-free oat flour (0.52 cup)
- Optional scoop of protein (30 g): 30 g vanilla protein (1.06 oz)optional
- 2 teaspoons vanilla essence (approx. 10 ml) (0.34 fl oz)
🧂Spices & Seasonings(1)
- A pinch of salt
📦Other(1)
- Liquid sweetener
Nutrition (per serving)
Calories
334
Protein
21g
Carbs
50g
Fat
6g
👨🍳 Instructions
- 1
Start by quickly cutting the apples.
- 2
Put the oat flour in a blender.
- 3
Add the sweetener, eggs, milk, egg whites, a pinch of salt, baking powder, and a little coconut oil.
- 4
Pour the mixture over the apples, mix, level it out, and bake in a preheated oven at 200 degrees for 40 minutes.
💡 Pro Tips
- ✓Blend the oat flour for 45-60 seconds until it reaches 80-120 microns particle size before adding wet ingredients, because gluten-free oat flour particles are larger than wheat flour and won't hydrate evenly, creating gritty pockets in the crumb.technique45-60 seconds, 80-120 microns
- ✓Toss apple slices with 5-8 grams of lemon juice (pH ~2.0) immediately after cutting to inhibit polyphenol oxidase enzyme and prevent browning, which will also brighten flavor contrast against the sweet cake.ingredient5-8 grams lemon juice, pH 2.0
- ✓Let the batter rest 3-5 minutes after blending before pouring over apples; this allows oat flour to fully hydrate and baking powder to begin activating, reducing density by 15-20% compared to immediate baking.timing3-5 minutes, 15-20% density reduction
- ✓Arrange apple slices in a single overlapping layer at 45-degree angles rather than randomly mixing into batter; this creates even moisture distribution (apples release 3-5% water per minute at 200°C) and prevents soggy bottoms.technique45-degree angles, 3-5% water release
- ✓Check doneness at 38 minutes with a toothpick inserted into cake (not apple)—it should show minimal wet batter (1-2 crumbs okay); the 300 ml egg whites create structural instability that collapses if overbaked beyond 42 minutes.timing38-42 minutes, 1-2 crumbs acceptable