Good Food · Sweet Treats

Simple and in Season

Part of a Blogging101 assignment was to pick a new challenge. I have chosen a Cooking Challenge. No surprise there!  This particular challenge is for the month of November. So, the challenge is to use in season vegetables or fruit to create a new recipe, and then post it on my blog and link it to theirs. Simple enough.

For this recipe, I have chosen a simple, very common fruit – The humble Apple. I really enjoy baking with apples, because they can be used in so many different ways. You can bake them; fry them; boil them; mash them; dry them; add them to other dishes, and of course, just peel them and eat them.

I also make my own applesauce, and often use it in my baking.

Crumbly Apple Bundt Cake (gluten free, nut free, dairy free, low sugar, oat free, soy free, egg free)








  • 1/3 cup of tapioca starch
  • 2/3 cup of quinoa flour
  • 1/2 cup of sorghum flour
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of ground cinnamon
  • 1/2 a teaspoon of baking soda
  • 1 teaspoon of baking powder
  •  1/2 a teaspoon of salt
  • Egg replacer (1/2 Tablespoon powder mixed with a 1/4 cup water)
  • 2 1/2 Tablespoons of olive oil
  • 1/2 cup of non dairy milk
  • 2 Tablespoons of honey
  • 1/2 a Tablespoon of fresh grated ginger
  • One whole apple 1 1/2 cups of peeled, diced apples (loosely packed)

Note: This bundt cake is crumbly, and you will probably think that there is not enough batter, and too many apples! It is meant to be like this, and when it is baked, it will crumble into chunks. If you do not want this, and prefer a smoother cake, see step 5 below*

1: Ingredients 2: Batter in mixing bowl 3: Add the apples last 4: Baked
1: Ingredients
2: Batter in mixing bowl
3: Add the apples last
4: Baked


  1. Preheat an oven to 180C/355F
  2. In a medium sized mixing bowl, place the tapioca starch, quinoa flour, sorghum flour, salt, baking powder, baking soda, cinnamon and mix with a spoon
  3. In another bowl, combine the honey, oil, milk and vanilla and mix well
  4. Pour the honey mixture into the flour mixture and blend well
  5. * The batter will look grainy at this stage. If you prefer a smoother cake, then gradually add teaspoons of more milk or water to the mixture, until it is quite runny
  6. Stir in the egg replacer
  7. Add the apples to the mixture and stir in (if you prefer fewer apples, then add as many as you’d like)
  8. Spoon into an oiled bundt pan
  9. Bake in a preheated oven, on 180C/355F for 25-35 minutes. Mine was ready at 30 minutes.
  10. Remove from oven and cool slightly, then transfer to a cooling rack to cool completely
  11. Serve with cream, ice cream, or a yoghurt glaze
  12. Enjoy with tea or coffee

2nd Note: My bundt pan is rather small, and holds a total of 3 cups of liquid



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