Description
A gluten free dessert that can easily become a vegan treat. This dessert is packed full of flavor, and a healthier option when reaching for a sweet treat.
Ingredients
Scale
- 4 medium apples diced
- 3/4 cup (180g) unsalted butter (use Earth Balance for vegan version)
- 1 cup (180g) brown sugar, firmly packed
- 1/2 tsp (2.5mL) cardamom
- 1 tsp (4.9mL) cinnamon
- 2 Tbsp (15g) cornstarch (use 2–3 tsp xanthum gum for vegan version)
- 2 cups (240g) gluten free flour (I used – 1 cup coconut flour, ½ cup arrowroot flour, ½ tapioca flour)
- 1 cup (200g) sugar
- 1 tsp (4.9mL) baking powder
- 1 tsp (4.9mL) baking soda
- 1/2 (2.5mL) tsp salt
- 1 cup (240g) pumpkin
- 3/4 cup (180mL) canola oil
- For icing
- 3 cups (300g) powdered sugar
- 8 Tbsp (120mL) almond milk
- 1 packet vanilla sugar
- 1 Tbsp (15mL) pumpkin
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease 9 x 13 pan with butter, and lightly flour.
- In sauce pan, on medium heat, cook apples, butter, brown sugar together until softened. Add cardamom, and cinnamon. In small bowl mix together cornstarch and 2 Tbsps water, add into cooked apples. Turn sauce pan down to simmer, let sauce thicken.
- In medium bowl, mix together flour, baking powder, baking soda, and salt.
- In large bowl, mix together sugar, pumpkin, and oil. Add in cooked apples and mix well.
- Mix together wet ingredients with dry ingredients.
- Spread out evenly in greased pan.
- Bake for 25-30 minutes depending on oven. Let cake cool.
- In small bowl, mix together powdered sugar, vanilla sugar, almond milk, and pumpkin. Spread out over cake.
- Enjoy!
Notes
When using a gluten free flour, use 3-4 different flours in the dessert.
Vanilla sugar is a packet of vanilla flavored sugar in the baking isle.
Any apple will work in the recipe, but granny smith would be the best option for flavor.
Instead of cardamom you can use nutmeg.
- Prep Time: 45 mins
- Cook Time: 25 mins