Vegan Apple Ginger Cake Recipe (Gluten Free, Top 9 Allergy Free, Corn Free, Paleo) (Edit recipe)

Allergy Status (Cake Only)

1. Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
2. Friendly To: Diabetic, EOE, FPIES, Paleo, Vegan
3. Compatible With: Seed Free, Stone Fruit Free, AIP Paleo, Low Histamine (see notes)

Cake Directions

1. Start by combining your flax and water in a small bowl. Mix well and set aside. Now is a good time to turn on your kettle for hot water, and preheat your oven to 350f/170c.
2. For this cake, I’ll be using a stand mixer with the wire attachment.
3. Place your empty mixing bowl on your kitchen scale and tare to zero. Add each of the Part 1 Ingredients one at a time (tiger nut - turmeric) and tare to zero between them.
4. Once they’re all in, lightly mix to combine.
5. Return your bowl to the scale and add the Part 2 Ingredients (oil, milk, vanilla). Mix on medium speed to combine. As your batter starts to form, turn the mixer off and add the flax gel from earlier.
6. Mix again and once the flax is completely incorporated, add the hot water.
7. When the hot water is incorporated, mix on high speed for 30 seconds. Your cake batter is now ready.
8. Line a large baking tray with parchment paper. I like to let some extra paper hang over the edges which makes cleanup way easier. Alternatively, you can bake this batter as mini cupcakes, standard cupcakes, or in a regular cake pan. I’ll be using a sheet pan so I can cut out small cake rounds.
9. Use a heavy spatula to mix your batter one last time (ensures there isn’t any batter clumping or stuck to the bottom of the bowl). Transfer the batter to the baking tray.
10. Bake at 350f/170c for 30 - 35 minutes. For mini cupcakes, start at 21 minutes. For standard cupcakes, start at 28 minutes.

Dessert Assembly

1. To assemble as photoed in the glass, you'll need a sheet pan of cake, pan roasted apples, and dairy free pastry cream.
2. Use a pastry ring (or circular cookie cutter) to cut cake circles that will fit your glass. You can use any size glass for assembly.
3. Gently press your cake round into your glass.
4. Spoon a layer of apples on top of the cake.
5. Spoon a dollop of pastry cream on top of the apples. Use the back of a spoon to spread it out a bit. Alternatively, you can use a disposable piping bag.
6. Add another cake layer and apple layer to the glass.
7. Top with a decorative layer of pastry cream.