Shredded Apple Spelt Cake7 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This yummy treat can be eaten as dessert, breakfast, or anytime! It stays moist for days after it has been baked. It's a hit with all my friends.” - by LORIBARRY
Original recipe yields 1 - 9 inch Bundt cake
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
- Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
- Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
Amount Per Serving (12 total)
- 217 cal
- 10.2 g
- 30.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"This was pretty easy to make. I made a few non-vital changes to the recipe. Rather than shredding the apples, I chopped them up between coarse and fine in my food processor; much quicker than shreddi..." See moreng! I used flaxseed rather than olive oil and pineapple rather than orange juice, as that was all I had. I used wholemeal spelt flour instead of white. As I didn't have xanthan gum, I subbed half a cup of strong regular wholewheat flour to give it some gluten to help it stick together. A couple of comments. My cake needed nowhere near an hour to bake. I checked it about half an hour in and it was done! I don't know if using wholewheat flour prevented it from rising much or if that is just the nature of the cake. It wasn't too heavy, just dense. I might try it with 3 eggs next time (mine were only medium size anyways). It is very flavoursome and moist, so it's definitely a keeper."
"I made this recipe primarily cause it was wheat free. It was delicious and very moist, unlike most wheat free stuff. Once it cooled slightly, it came out of the pan with no problems and I had to dig..." See more into it right way as the smell of it is amazing. What I did was cut it up ready to serve and then I mixed some icing sugar and milk together, to create a very watered down icing to pour overtop, to finish it off. So very yummy."
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