You can use this moist apple cinnamon raisin cake recipe as the base for almost any gluten-free fruit loaf cake. Whether you replace the apple with berries, stone fruit or pears*, and the raisins with any dried fruit or nut, you will end up with a wonderfully moist and delicate cake to serve for tea, dessert or breakfast. I use a combination of oat and almond flour to make it taste and feel more wholesome, this way I don’t feel guilty for eating it first thing in the morning…
By the way, this cake has passed the husband and work colleague taste test many many times so go ahead and make it for a crowd, it will be a winner.
*Don’t use this recipe as a base for banana cake – this previously posted banana cake is THE ultimate one.
Ingredients
- 3 eggs
- 2/3 cup (100 g) of coconut sugar
- 3/4 (75 g) cup oat flour (I grind gluten free oats in my Vitamix blender but this ready-made flour is also great)
- 1/4 (25 g) cup almond flour
- 1 tbsp baking powder
- 1 apple, peeled, cored and grated
- 1/2 tsp cinnamon
- 1/2 cup (150 g) butter
- 1/3 cup raisins
Instructions
- Preheat oven to 175 C
- Line a bread pan with parchment paper
- In a bowl, whisk the eggs and mix in the coconut sugar
- In a separate bowl, combine the flours, baking powder and cinnamon
- Pour the dry mixture into the egg-sugar bowl and combine well. Mix in the melted butter. Then add the grated apple and raisins, combining gently.
- Pour the batter into the pan and place in the oven for around 40-45 minutes. Remove from the oven and let cool before slicing and serving.
