I almost fainted when I tasted this cake this afternoon–one of the most delicious desserts I have ever experienced. You may think I’m a little biased, but believe me, I’m my worst critic! For me to say this is by far the most fantastic cake I have ever made, means it tastes wonderful! And it is refined sugar free!!
No more caster sugar for me, I don’t need it anymore. All of the natural sugars in this cake have made me realize something: food tastes better without overly processed sugar, and in addition to that, I don’t feel as guilty knowing my desserts are more healthy.
2 tablespoons of pure organic maple syrup
1/2 cup of rapadura sugar (raw cane sugar)
1 tablespoon of cinnamon
2 Granny smith apples peeled, cored and sliced
1 3/4 cups of Gluten and Wheat Free Self Raising Flour (I use this brand, and it is a mixture of rice and bean flour)
1 cup of rice milk or Oatly milk
1 tablespoon of natural vanilla extract
1/2 cup of vegan spread
1 teaspoon of safflower oil
1 tablespoon of grated ginger root
Preheat oven to 180° Celsius (Check out the new converter on the right)
Take out a square casserole dish and grease with the safflower oil.
Pour the maple syrup into the casserole dish and spread evenly with a spoon.
Layer the sliced apples on top of the maple syrup.
In a large mixing bowl combine the gluten free flour, raw cane sugar, ginger and cinnamon.
Stir in the rice milk, vegan spread and vanilla extract.
Pour this mixture on top of the apples, spreading evenly so no apples are exposed.
Place casserole dish into the oven and bake for 35 minutes.
When baked, cool for 10 minutes before turning the cake out onto your cake stand.
When turned over you will see the glistening apples oozing with maple syrup.
Slice and serve while hot.
Don’t forget to print out the recipe!
Some will argue that the raw sugar cane is more yin than say maple syrup, but as a macrobiotic you are allowed the occasional splurge. Most would have used 1 cup of raw cane sugar, but I felt even though this sugar is unrefined it wouldn’t hurt to put less in. I wondered what the outcome would be, anticipating it may be a little dull in flavor, but boy was I wrong. Like I said above, the flavors were mouth popping–the ginger and cinnamon came through most for me and topped with the syrupy apples, I couldn’t have experienced a more heavenly moment.
© 2009 Cooking With Dia
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