I use tender cooked apples, warm cinnamon, and a crisp oat crumble topping to create this gluten-free apple tea cake in just 35 minutes. The crumb stays soft and moist while the apples bake into deliciously sweet pockets throughout the cake. Everyone should have this recipe in their back pocket, as it is perfect for last-minute baked treats.
0 Preheat the oven to 360 degrees F / 180 degrees C.
1 Peel, remove the core and slice the apples. Set aside.
2 In a medium mixing bowl whisk together the flour, baking powder, 4 tbsp coconut sugar, eggs, almond milk, and vanilla extract.
3 Heat a saucepan over medium heat. Add the sliced apples, lemon juice, raisins, 1 tsp cinnamon, nutmeg, ¼ cup coconut sugar, and butter. Stir until the butter and sugar have melted and started to bubble. Continue to stir and cook for another 3 minutes.
4 Remove from the heat.
5 Spray a 10 inch x 7 inch baking dish with spray oil. Add the apple mixture and spread evenly over the base of the baking dish. Top with the egg mixture.
6 In a small bowl mix together all of the topping ingredients. Evenly sprinkle over the apple bake.
7 Bake for 25 minutes or until cooked through.
8 When cooked, remove from the oven and allow to cool before serving. Serve topped with maple syrup, whipped cream, coconut yogurt, or even your favorite nut butter.
