Apple Cake Using Cassava Flour

This apple cake is a delicious twist on a classic favorite, made with wholesome cassava flour for a naturally gluten-free treat. It's moist, flavorful, and perfect for sharing with family and friends any time of year.

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TIME1 hr

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

¼ cup raisins ¼ cup Marsala wine 1 cup cassava flour ¾ cup superfine white sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¾ cup almond meal ¼ cup buckwheat flour 3 large eggs ½ cup butter, softened ¼ cup whole milk ¼ cup light vegetable oil 1 teaspoon vanilla extract ¼ cup grated Granny Smith apple 1 Granny Smith apple - peeled, cored, and sliced ¼ cup raw pine nuts

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C) and grease a 9-inch square baking dish. In a small bowl, soak the raisins in Marsala wine while you prep the rest.

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Step 2

Sift the cassava flour into a large bowl, then add the superfine sugar, baking powder, cinnamon, nutmeg, almond meal, and buckwheat flour. Give everything a good mix so the dry ingredients are well combined.

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Step 3

In another bowl, whisk together the eggs, butter, milk, oil, and vanilla extract. Using a hand mixer, start on low speed for about a minute to combine, then crank it up to high and beat for 2 more minutes until the mixture is light and fluffy—this really helps make the cake airy. Stir in the grated apple along with the soaked raisins and their wine.

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Step 4

Now, gently fold the wet ingredients into the dry mixture using a rubber spatula. Use slow, careful strokes from the bottom up, just until everything is mixed but still a little lumpy—don’t overdo it. Pour the batter into your prepared dish.

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Step 5

Lay apple slices over the top, covering the batter without too much overlap—you might not use them all. Sprinkle raw cane sugar and pine nuts on top for a nice crunch.

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Step 6

Bake for about 30 minutes, or until a toothpick comes out clean. Then switch your oven to broil and let the cake brown for a couple of minutes. Let it cool a bit before slicing and enjoying!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to use ripe apples for the best flavor and sweetness.
- Don’t overmix the batter to keep the cake tender and soft.
- Preheat your oven fully before baking to ensure even cooking throughout.

Why you’ll love it

This cake is a wonderful way to enjoy a naturally gluten-free dessert. The cassava flour gives it a light texture, while the apples add moisture and a subtle sweetness. It’s perfect for those looking for a wholesome treat that feels comforting and fresh.

Serving ideas

Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a cup of hot tea or coffee for a cozy afternoon snack.

Storage & leftovers

Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it well and freeze for up to a month, then thaw at room temperature before serving.