Fresh apples caramelized in brown sugar and combined with almond flour to bring out a healthy and delicious cake. YUUUMMMM!
Now that the fall season has completely set I have been craving for the fresh juicy apples. Since I have serious sweet tooth I had to bake a cake with apples as the main ingredient. At the same time I wanted to bake a simple and easy cake that could be baked on a working day in just few minutes’ notice because of our busy schedules.
The Gluten free Pan Seared Apple Almond Cake was an instant hit in my home and vanished in a matter of few minutes. I had no leftover to satisfy my sugar cravings the next day. This cake is healthy with no butter and no white carbs with minimum sugar, lots of fiber and full of protein. I still cannot believe I could create a nutritious dessert and yet not compromise on taste. A Must Try!
Pan Seared Apple Almond Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Number of servings: 8
Per Serving 285 calories
Fat 18 g
Carbs 25 g
Protein 9 g
- 1 cups fresh apples (chopped)
- ½ cup + 2 tbsp. brown sugar
- 2 cups almond flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 tbsp. vanilla extract
- 1 tbsp. olive oil
- 1 tbsp. almond milk
Warm a nonstick pan on a medium flame. Add apples and ½ cup brown sugar to it. Saute properly so that the apples are well coated with brown sugar. Cover and cook for 5 minutes or until the apples are soft but do not lose their texture. Remove the pan from the flame and let it cool for few minutes.
Preheat the oven at 325 degree Fahrenheit. Prepare an 8 inch round baking pan with a liner. Grease and flour it so that the cake releases from the baking pan easily.
In the meantime, combine all the dry ingredients in a mixing bowl except the sugar.
In a separate bowl whip the eggs and combine all the wet ingredients to it. Add the remaining 2 tbsp brown sugar to this. When the apples are cooled add apples to the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix well so that the batter is well blended. (Do not overdo it).
Pour the batter into the baking pan and put it in the middle rack of the oven. Bake it for 25-30 minutes or until the fork comes out clean.
Serve hot, at room temperature or cold. Can be stored in refrigerator in an air tight container for 3 days.
Note: Any milk of your choice can be used. In that case nutritional value may slightly vary.