Instead of caving to your sugar cravings entirely, why not try making a healthier version of your favorite dessert. That’s what I had in mind when I decided to bake this nutrient-dense teff, apple, and walnut cake. I made it with healthy and wholesome plant-based ingredients, so this cake is vegan (dairy-free and egg-free) and gluten-free. I used only a small amount of coconut sugar as a sweetener.
This one-bowl apple cake will fill your house with the beautiful aroma of apples and spices. A perfect treat to serve with a cup of tea or coffee!
GLUTEN-FREE BAKING WITH TEFF
This cake is made with wholesome ingredients and it’s the perfect guilt-free afternoon treat. The star ingredient is teff flour. Other ingredients include brown rice flour, tapioca flour, Granny Smith apples, almonds, walnuts, raisins, and spices.
SO, WHAT IS TEFF?
I discovered this amazing grain just a few months ago and it has been my favorite ingredient ever since.
It is a fine, ancient grain that originated in and around Ethiopia. It provides a wide variety of health benefits and is a great addition to a healthy diet.
TEFF NUTRITION INFO
Teff is a very good source of dietary fiber, protein, iron, amino acids, vitamin C, and calcium. The calcium content significantly surpasses that of all other grains, so it is very beneficial for the immune system as well as healthy bones.
It contains 20% to 40% resistant starches and has a low glycemic index (GI) rating, which makes it a great choice for diabetics to help manage blood sugar.
100 g teff flour contains:
- Calories: 375
- Fat: 1.5g
- Carbs: 73g
- Protein: 12.5g
TEFF FLOUR – NATURALLY GLUTEN-FREE
Teff flour is naturally gluten-free and therefore is a great option for people with Celiac disease and other gluten sensitivities. It is widely known for its versatility, especially in baked goods.
The earthy, slightly nutty, and sweet taste of teff flour pairs best with chocolate. Also, it works exceptionally well when it comes to making cookies.
It is a bit pricey when compared to other flours but it is certainly well worth the investment.
GRANNY SMITH APPLE – BEST APPLE TO BAKE WITH
Granny Smith apple is my go-to apple for any baked or cooked recipe. But I also love eating them on their own. They are tart and flavorful and last a really long time when stored properly.
Did you know that Granny Smith apples are one of the most nutritious types of apples? With a distinct tart flavor, they’re among the lower-sugar fruits you can eat, and they’re loaded with fiber and phytonutrients.
HOW TO MAKE IT
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
Mix 10 g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
In a large bowl, mix together the dry ingredients: teff flour, brown rice flour, ground almonds, tapioca flour, coconut sugar, finely chopped walnuts, raisins, baking powder, gingerbread spice mix or cinnamon, and just a pinch of baking soda.
I love gingerbread spice mix and I usually add it to all my desserts. Well, not to all but many. If you don’t like gingerbread spices, use any spice you like: maybe cinnamon or a touch of cardamom.
Add rice milk, coconut oil, and chia mixture to the bowl with dry ingredients. Mix it with a hand mixer for a minute or two until all is combined. Adjust sweetness if needed. Mix grated apples into the cake batter. You need to drain apples really well and squeeze out any excess water before adding them or the cake will be too moist.
Pour the batter into the prepared cake tin. Scatter a handful of fresh blueberries on top of the batter. If you don’t have blueberries, you can skip this step.
Bake for approx. 40-45 minutes. Remove from the oven and let it cool down.
Serving suggestion – >> You can lightly dust it with powdered sugar (I used powdered xylitol). Sprinkle it with finely chopped walnuts.
TEFF APPLE AND WALNUT CAKE IS:
- Vegan (dairy-free, egg-free)
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Teff Apple and Walnut Cake
- 100 g teff flour
- 50 g brown rice flour
- 50 g almonds ground
- 30 g tapioca flour
- 50-60 g coconut sugar
- 50 g walnuts finely chopped
- 2 tablespoons raisins optional
- 2 teaspoons baking powder
- pinch of baking soda
- 10 g ground chia seeds mix with 50 ml of water
- 2 medium Granny Smith apples approx. 200 g (peeled and shredded)
- 50 ml coconut oil
- approx. 200 ml rice milk at room temperature
- gingerbread spice mix or cinnamon to taste
- a handful of blueberries optional
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
- Mix 10 g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
- In a large bowl, mix together the dry ingredients: teff flour, brown rice flour, ground almonds, tapioca flour, coconut sugar, finely chopped walnuts, raisins, baking powder, gingerbread spice mix or cinnamon and just a pinch of a baking soda.
- Add rice milk, coconut oil, and chia mixture to the bowl with dry ingredients. Mix with a hand mixer for a minute or two until all is well combined. Adjust sweetness if needed.
- Mix grated apples into the cake batter. You need to drain apples really well and squeeze out any excess water before adding them to the better or the cake will be too moist.
- Pour the batter into the prepared cake tin.
- Scatter a handful of fresh blueberries on top of the batter (optional).
- Bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down.
- Lightly dust it with powdered sugar or powdered xylitol.
- Sprinkle with finely chopped walnuts.
* The nutritional information provided is calculated automatically and should be used as an estimate.