Roman Apple Cake is a cake from my childhood where "More With Less Cookbook" was a staple in our kitchen. Now I can think of no better cake to bake for any occasion when the weather turns cooler and the apples come in from the orchard. This cake is easily made gluten-free by substituting gluten free flour blend for the all-purpose flour.
Roman Apple Cake
(adapted from More With Less Cookbook)
1 c. sugar
2 ¼ c. flour (or gluten-free flour substitute)
¼ tsp. salt
3/8 tsp. baking powder
1 ½ tsp. soda
½ tsp. cloves
1 tsp. cinnamon
2/3 c. oil
2 eggs
2/3 c. milk
1 ½ tsp. vanilla
3 c. raw apples, peeled and chopped (about 3 medium apples)
Crumb topping:
2 Tbsp. melted butter
2 tsp. cinnamon
1/3 c. brown sugar
2 tsp. flour
½ c. chopped nuts (optional)
¼ c. rolled oats
Combine dry ingredients. Mix together oil, eggs, milk, and vanilla. Add wet ingredients to dry and mix until combined. Add chopped apples. Pour into greased and floured bundt pan or 9x13 pan or muffin tins. Mix together crumb topping and sprinkle over cake. Bake 35-40 minutes (or until done) at 350F.
4 comments:
Thanks for sharing! This will be easy to adapt for my dairy free, egg free little one. :-)
Hi Heather! I would use unsweetened almond milk and egg replacer. We use the Ener G brand. We have had great success with it in our baked goods. One of my favorite dairy free/egg free cookbooks is the Joy of Vegan Baking. (We are not vegan, just food allergies. :-)
And for the butter in the topping you can either do oil or ghee. :-)
Is ghee considered dairy-free? To be precise, it's still dairy even if the milk solids are taken out, since it is pure butterfat. So I guess my question is, can people who don't tolerate dairy eat it?
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