The Sunday Recipe: Apple Cider Doughnut Cake

September 6, 2020 at 5:54 am (Recipes)
Tags: apple cider, applesauce, cake, gluten free, oats

If you’ve read any of my recipes you might have noticed, I tend to work with what I’ve got and switch things out to avoid wheat flour and refined sugar. If you want the original recipe with sugar and wheat flour, I adapted this recipe from https://theviewfromgreatisland.com/apple-cider-doughnut-cake/#wprm-recipe-container-84520

Now, I didn’t have any oat flour on hand, nor any applesauce but I did have apples and quick oats. So, I peeled, cored and diced up a couple granny smith apples. I happened to have some plums and thought, why not? So, I cut up a plum and put that in too, with just enough water to keep things from sticking to the bottom of the little pot. I brought it to a boil then turned it down to simmer for half an hour. I processed some oats up. (1 ½ cups of oats yields approximately 1 1/2 cups of oat flour.) Then I processed the applesauce when it was done cooking and cooled in the fridge for 20 minutes.

My daughter asked if we could make another before we finished the first cake. This time we are going to glaze it instead of using the butter and sugar on top. We’ve also agreed to add ½ teaspoon of nutmeg, ¼ teaspoon of ginger, and a dash of cloves.

By the end, I was wishing I had mixed in the Kitchen Aid mixer because it’s a LOT of batter. If a Bundt pan cake seems like too much, I’ve also had good luck cutting a Bundt pan recipe in half and baking it in a glass loaf pan.

This cake is definitely best after totally cooled, and even chilled.

Apple Cider Doughnut Cake

Ingredients

Dry ingredients

• 1 ½ cups white rice flour + ¼ cup tapioca flour
• 1 1/2 cups oat flour (1 ½ cups of oats processes into the same for oat flour.)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Wet ingredients

• 1 cup apple cider
• 3/4 cup applesauce
• 6 tablespoons each melted butter and light olive oil
• 1 cup + 2 tablespoons maple syrup
• 3 large eggs 
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350F.
2. Grease and flour, or spray a Bundt pan with non-stick cooking spray. (Mine came out with the spray, but greasing and flouring is more reliable.)
3. Whisk the dry ingredients together in a large mixing bowl.
4. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
5. Add the wet ingredients to the dry and whisk until just combined.
6. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a knife inserted near the center of one side of the round comes out clean. (Mine took 60 minutes.)
7. Allow to cool in the pan for 15 minutes.
8. Loosen the edges of the cake, I used an offset spatula. Place a plate over the cake pan then, using hot pads, turn them both over together.
9. Brush with a couple tablespoons of melted butter and sprinkle with cinnamon and sugar if desired, or glaze with a couple tablespoons of cider mixed with a cup of sifted powdered sugar.
10. Cool thoroughly, and/or chill, and enjoy!