Gluten-free Apple Bread/Cake

serves 10-12
Prep Time 15-20 mins
Cook Time 45 mins
Gluten-free , vegan


For the apples:

  • 50-75g dried apple rings or 2 fresh apples (cored, peeled and diced) - the quantity of apple largely depends on the size of your loaf tin, but you can easily adjust quantities as this element of the recipe is relatively flexible!
  • 1 tbsp coconut oil
  • 3 tbsp coconut palm sugar
  • 1.5 tsp cinnamon
  • pinch of salt

For the bread:


For the apples:

  1.  If using dried apples, make sure to rehydrate them first by placing them in water, bringing to a boil and leaving to simmer for 10 minutes, before draining.
  2. Then place apples, coconut oil, cinnamon, coconut sugar and salt in a pan with a lid, and leave to cook on a slow heat for 10 minutes, stirring occasionally.
  3. The apples just need to become slightly softened, so don't worry if they're not completely cooked.

For the bread:

  1. Preheat oven to 180 degrees.
  2. If using coconut oil, melt in a microwave, or over a saucepan of boiling water (skip this step if using another type of oil).
  3. Once melted, add the plant-milk, vanilla extract, apple cider vinegar, maple syrup and ground almonds and stir.
  4. Sift in the flour, bicarbonate of soda and baking powder.
  5. Mix well, adding more milk if it's looking a little too dry.
  6. Transfer half of the mixture into a lined loaf tin and carefully place the apple mixture on top of the bread mixture in the loaf tin, being careful to leave a little gap around the edges so the apples don't spill out.
  7. Now transfer the remaining mixture into the loaf tin, making sure the apples are completely covered.
  8. Take a chopstick/skewer and create a marbled effect - start at one side and insert the chopstick/skewer all the way through to the bottom, moving it up and down or in a zig-zag motion, until you reach the other side of the loaf tin.
  9. Bake for 45 minutes and leave to cool completely before slicing!

This will keep for a few days in the fridge.
The apple cider vinegar is vital for reacting with the alkali bicarbonate of soda to produce a fluffy, light batter. Alternatively, you could use lemon juice.
Make sure to wait until it has cooled down completely before packing away to store, otherwise the trapped moisture in the bread will condense and it will become soggy. It's delicious reheated in the toaster.

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