With the temperatures getting colder and colder, I started to crave home-baked goods all over again. And apples being in season, I knew that my first bake this Fall would be an apple cake! This one took me a bit more prep work than anticipated (more on that in the post), but it was so-worth it as it came out exactly as I had wished: moist, naturally sweet with a bit of tartness from the apples. Totally divine! If you’re looking for a gluten-free apple cake option; then this Buckwheat Apple Cinnamon Cake is a must-try! 

Disclaimer: Typically on my website, I like to share easy one bowl types of treats because I enjoy sharing recipes that are simple and uncomplicated to re-create. Well, with this cake, things were a little bit different. But rest assured, it can still be re-created very easily, though!

The reason why it ended up being more work for me is because I was missing a couple of measuring tools and mixing tools, which forced me to get real creative to make sure I could still pull this cake off perfectly.

Apparently, I managed to do just that as we had some guests over when I created this cake and they all loved it. I am pretty sure you will love it too. This apple cake is the perfect treat for the season, it’s also gluten-free and can easily be made vegan too ;).

Here is how to re-create this amazing:

Buckwheat Apple Cinnamon Cake

Ingredients: (serves about 10-12)

• 2 cups apples, chopped (from 2-3 medium apples)
• 1 small apple, sliced (for decoration)
• 2 tsp cinnamon (for apples mixture)
• 1 Tbsp of coconut oil
• 1 1/2 cups buckwheat flour
• 1 Tbsp cinnamon (for the batter)
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 6 Tbsp butter (vegan option: use vegan butter)
• 1 cup plain greek or sheep’s milk yogurt (vegan option: try full fat coconut yogurt or cashew yogurt)
• 2/3 cup of coconut sugar
• 2 eggs (vegan option: use 2 flax “eggs”)
• 1 Tbsp vanilla extract (or 1 vanilla bean)
• 1 Tbsp coconut sugar, for topping
• 1/2 tsp cinnamon, for topping

How to:

Preheat the oven to 350ºF/180ºC (I used a mini toaster oven and had to crank up the heat to 190/200ºC for optimal results).  Line your loaf pan with parchment paper (or coconut oil). Note: I oiled the parchment paper with coconut oil to be sure the cake wouldn’t stick to it.

Toss the chopped apples, 1 Tbsp of coconut oil and 2 tsp of cinnamon together in a large bowl; set aside.

In a medium bowl, stir the buckwheat flour, 1 Tbsp cinnamon, baking powder, and salt together. Set aside.

In the bowl of a stand mixer, beat the butter until light and fluffy. Add the coconut sugar and then the yogurt and beat until well combined. Then, add the eggs, and vanilla, mixing until smooth. Slowly add the flour mixture, stirring until just combined*.

*If you don’t own a stand mixer (like myself), simply cream the butter and coconut sugar first together. Then add the beaten eggs. And finally add the yogurt and vanilla. After that, proceed with adding the flour mixture, stirring until well combined. I used a whisk for this process and it worked out fine ;).

Fold in the cinnamon apples.

Combine the coconut sugar and 1/2 tsp cinnamon in a small bowl for the topping. Slice your small apple to use for decorating on top of the cake.

Scoop the batter into the prepared cake pan, smoothing with a spatula. Then add your decorative apple slices and sprinkle the cinnamon-coconut sugar mixture on top. Bake at 350ºF/180ºC for about 1 hour, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.

Store leftovers, tightly wrapped, in the refrigerator.

And there you have it folks. See? This cake might require a lot of varying steps, but I promise you once you got your ingredients ready, the whole preparation part doesn’t take more than 20 minutes ;).

If you give this Buckwheat Apple Cinnamon Cake a try, make sure to tag @deliciouslyvibrant or #dlvrecipes so I can see your creations :).

Bon appétit!

Sarah.