Dutch Apple Cake

Fall is officially here, but it still feels like summer in Southern California (as usual)! It’s almost time to pull my boots and scarves out, while secretly wishing it were actually cold enough to need them. Even though we are envious of the colder temps in the rest of the country, we don’t have to be envious of seasonal treats! Dutch apple cake is just as good on an 85 degree day as on a 55 degree one, especially served with a hot (or iced) cup of coffee and a little coconut whipped cream!

This one looks a little odd, with some of the apple slices reaching up from inside the moist cake, but it is AMAZING. My husband devoured it this last week for breakfast! You should as well, when you do decide to make this heavenly dish—because of the amount of apples, if it sits too long it gets very moist and pudding-like, but it is still so yummy!

Dutch Apple Cake

8-10 servings

2-3 medium granny smith apples, peeled and sliced to ¼ inch thick pieces

2 cups gluten free flour blend (I use Trader Joe’s brand!)

4 extra large eggs

2/3 cup vegan butter, softened (I use Earth Balance, soy free too)

1 cup + 3 tablespoons sugar, divided

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/8 teaspoon kosher salt


In a medium bowl, add the apples, 3 tablespoons sugar, and the cinnamon. Stir and leave to marinate for 1 hour on the counter.

Preheat oven to 300F. In a large bowl, cream butter and remaining sugar until smooth with a hand mixer. Then, add in eggs, one at a time, and beat well after each addition. Add in vanilla and salt. Combine flour gradually, beating well after each addition.

Scoop/pour batter into a greased loaf pan (9×5 inch). Push apple slices into batter vertically, placing them close together. I do three rows across. The batter will look funny, as you will see the apple slices sticking out the top!

Bake for 1 and ½ to 1 and ¾ hours or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack; then remove from pan to cool further. It is great served warm or cooled! Store in tin foil on the counter.

Enjoy within 5-6 days.





recipe inspiration from: One Perfect Bite 

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