Free of gluten, dairy, eggs, soy, nuts, corn
Greek Apple Cake (a.k.a. Milopita) is a tender, moist, lightly spiced cake often eaten for breakfast in Greece. There seem to be a ton of different ways to make it, but the traditional variations mostly appear to include a lot of eggs, butter, and sugar.
You see I say seem and appear because - thanks to all my food restrictions - I've never had a traditional Greek apple cake. But once I heard about it, I just HAD to try it somehow, and this healthier, vegan and allergy-free rendition turned out pretty awesome, if I do say so myself.
So whether you want to call it a Greek apple cake, or just a vegan and gluten free apple cake inspired by the Greek one, I think it's definitely worth a try!
Some of you know I've been to Greece a couple of times now, and the last time we even rented a car - risking life and limb to drive all up and down the country in the name of my husband's research.
While I found some amazing gluten free food in Greece, sadly I missed out on a lot of desserts. (If you want to know more about how I ate in Greece, check out my post on Traveling Gluten Free on a Budget in Greece. )
Because this summer was so hot, when we entertained I made my meals Mediterranean / tapas -themed since they often require less time slaving over a hot stove. I figured it was a good time to try and alter some Greek desserts. Check out the bottom of the post for one of my Mediterranean-themed meal plans.
And after a few tries I finally achieved a texture that I think it probably close to the original, with a nice light, delicate flavour. It took a few tries because when using apples and applesauce - which have a lot of pectin - in gluten free baked goods the result can be... well... gummy and kinda gross.
But this cake isn't gummy (well, at least not this version). It's moist. Just let it cool before serving. You can reheat it afterwards if you like, and it won't be gummy, just be sure to let it cool after baking first.
Re: the optional Streusel innards: I call it this because Greek apple cake is often baked in a sheet dish, with a streusel topping, or the streusel topping is spread in the bottom of the dish and the batter poured over top. This didn't work for me, the topping caramelized and stuck to the bundt pan. So I layered the streusel topping inside the cake.
I've had it with and without the streusel and either way is great, the streusel just adds a sweet surprise on the inside.
Ingredients for Vegan, Gluten Free Greek Apple Cake (makes 1 small bundt pan)
2 medium-sized apples, peeled and diced (about 2.5 cups worth)
1/2 tsp cinnamon
3/4 c + 1 Tbsp unsweetened apple or orange juice
1/4 c extra virgin olive oil (or dairy-free butter, melted)
1 tsp apple cider vinegar
1 tsp vanilla
1 1/4 c white rice or brown rice flour
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/2 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cardamom (optional. I rarely have it handy)
Optional streusel innards:
1/4 cup brown sugar
1/8 tsp salt
4 Tbsp white rice flour
1/4 tsp cinnamon
3 Tbsp dairy-free butter, melted
Directions:
1. Toss diced apples with 1/2 tsp cinnamon. Set aside.
2. In a large bowl, whisk together juice, oil, apple cider vinegar, and vanilla.
3. In a medium bowl, sift together the flours and spices. Blend these into the juice mix until smooth. Fold in apples.
3a. For optional streusel innards: Sift together sugar, salt, flour, and cinnamon. Mix together with melted butter until crumbly.
4. Smooth batter into bundt pan. If using streusel innard, divide batter in half, add only half to the pan, sprinkled evenly with streusel, then spoon the other half of the batter over top. Bake approximately 40 minutes, until a toothpick inserted in the centre comes out clean. Tip out onto cooling rack and cool before serving.
Serve with cinnamon and sugar sprinkled on top, or vegan vanilla ice cream.
Notes: The texture will be better if you let this cool first. It can be re-heated afterwards and the texture will be fine, but it needs the initial cooling to set. It can also be sliced, frozen, and re-heated later.
This post was shared on the following great link parties: Allergy-Free Wednesday, Healthy, Happy, Green and Natural Hop,
Greek Apple Cake (a.k.a. Milopita) is a tender, moist, lightly spiced cake often eaten for breakfast in Greece. There seem to be a ton of different ways to make it, but the traditional variations mostly appear to include a lot of eggs, butter, and sugar.
You see I say seem and appear because - thanks to all my food restrictions - I've never had a traditional Greek apple cake. But once I heard about it, I just HAD to try it somehow, and this healthier, vegan and allergy-free rendition turned out pretty awesome, if I do say so myself.
So whether you want to call it a Greek apple cake, or just a vegan and gluten free apple cake inspired by the Greek one, I think it's definitely worth a try!
Some of you know I've been to Greece a couple of times now, and the last time we even rented a car - risking life and limb to drive all up and down the country in the name of my husband's research.
While I found some amazing gluten free food in Greece, sadly I missed out on a lot of desserts. (If you want to know more about how I ate in Greece, check out my post on Traveling Gluten Free on a Budget in Greece. )
Because this summer was so hot, when we entertained I made my meals Mediterranean / tapas -themed since they often require less time slaving over a hot stove. I figured it was a good time to try and alter some Greek desserts. Check out the bottom of the post for one of my Mediterranean-themed meal plans.
And after a few tries I finally achieved a texture that I think it probably close to the original, with a nice light, delicate flavour. It took a few tries because when using apples and applesauce - which have a lot of pectin - in gluten free baked goods the result can be... well... gummy and kinda gross.
But this cake isn't gummy (well, at least not this version). It's moist. Just let it cool before serving. You can reheat it afterwards if you like, and it won't be gummy, just be sure to let it cool after baking first.
Re: the optional Streusel innards: I call it this because Greek apple cake is often baked in a sheet dish, with a streusel topping, or the streusel topping is spread in the bottom of the dish and the batter poured over top. This didn't work for me, the topping caramelized and stuck to the bundt pan. So I layered the streusel topping inside the cake.
I've had it with and without the streusel and either way is great, the streusel just adds a sweet surprise on the inside.
Ingredients for Vegan, Gluten Free Greek Apple Cake (makes 1 small bundt pan)
2 medium-sized apples, peeled and diced (about 2.5 cups worth)
1/2 tsp cinnamon
3/4 c + 1 Tbsp unsweetened apple or orange juice
1/4 c extra virgin olive oil (or dairy-free butter, melted)
1 tsp apple cider vinegar
1 tsp vanilla
1 1/4 c white rice or brown rice flour
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/2 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cardamom (optional. I rarely have it handy)
Optional streusel innards:
1/4 cup brown sugar
1/8 tsp salt
4 Tbsp white rice flour
1/4 tsp cinnamon
3 Tbsp dairy-free butter, melted
Directions:
Grease a small bundt pan and preheat oven to 350F.
2. In a large bowl, whisk together juice, oil, apple cider vinegar, and vanilla.
3. In a medium bowl, sift together the flours and spices. Blend these into the juice mix until smooth. Fold in apples.
3a. For optional streusel innards: Sift together sugar, salt, flour, and cinnamon. Mix together with melted butter until crumbly.
4. Smooth batter into bundt pan. If using streusel innard, divide batter in half, add only half to the pan, sprinkled evenly with streusel, then spoon the other half of the batter over top. Bake approximately 40 minutes, until a toothpick inserted in the centre comes out clean. Tip out onto cooling rack and cool before serving.
Serve with cinnamon and sugar sprinkled on top, or vegan vanilla ice cream.
Notes: The texture will be better if you let this cool first. It can be re-heated afterwards and the texture will be fine, but it needs the initial cooling to set. It can also be sliced, frozen, and re-heated later.
My Mediterranean - Themed Meal Plan
The Mediterranean has a wide variety of flavours and spices, from Europe to Turkey to the Middle East to North Africa. This particular meal plan is more of a northern Mediterranean -tapas style, inspired by recent travels in Greece and Italy.
* Italian Pickled Eggplant
* Dolmades
* A DIY salad Bar (with things like
beets, cashews, hemp seed, flax seed, and Marinated
Chickpea Salad )
* Easy Flatbread from my book Living
with Oral Allergy Syndrome
* This Greek apple cake for dessert!
Do you have a favourite Mediterranean Dessert?
Pick up a copy of A Single Girl's Guide to Greece and be transported to Greece in this steamy story from my friend, Suzanne Bourgeois!
This post was shared on the following great link parties: Allergy-Free Wednesday, Healthy, Happy, Green and Natural Hop,
Looks great! I was looking for a GF apple cake recipe for the Jewish holidays! This is perfect thanks
ReplyDeleteGreat! Glad it works for you, I hope you enjoy it :)
DeleteSounds delicious, Danielle! It will be perfect for Rosh Hashanah! I can't wait to give it a try. :)
ReplyDeleteI can't wait to make this apple cake. My family will love it. It looks so moist! Thank you so much for sharing your Greek Apple Cake / Milopita and a Mediterranean-themed meal plan with us at the Healthy Happy Green and Natural Party Blog Hop. I'm pinning and sharing.
ReplyDelete