This lightly sweetened cake is chock full of apples and cinnamon for a snack cake that can be eaten any time of day. While the recipe calls for a fermentation period, this can be bypassed and the cake can be mixed and baked immediately with discarded gluten-free sourdough starter.
- 1 cup gluten-free sourdough starter
- ¼ cup milk
- ½ cup sorghum flour
- ¼ cup tapioca flour
- ¼ cup sweet rice flour
- ¼ cup melted coconut oil or butter
- 2 eggs
- 2 Tbsp. flax seed
- 2 tsp. psyllium
- ½ cup sucanat or coconut sugar
- ½ tsp. salt
- 2 tsp. cinnamon
- 2 cups diced apples
- 1 tsp. baking soda
- Combine the gluten-free sourdough starter, milk, sorghum flour, tapioca flour, and sweet rice flour in a medium bowl. Mix until a stiff dough forms. Cover and place in a warm spot in your kitchen and allow to ferment for 6-12 hours.
- When ready to bake, preheat oven to 350 degrees F. Prepare an 8x8 inch glass baking pan by either lining with parchment paper or generously buttering and flouring with gluten-free flour of choice.
- Use a fork to stir down the fermented dough. Add the coconut oil, eggs, flax seed, psyllium, coconut sugar, salt, and cinnamon and mix until the batter is homogenous. Add the apples and sprinkle in the baking soda. Fold together until well combined.
- Pour the cake batter into prepared pan and place onto middle rack of preheated oven. Bake for 22-25 minutes or until a cake tester comes out clean when inserted into center of cake.
Allow to cool at least 30 minutes before cutting and serving.