Gluten-Free and Egg-Free Apple Cake in the Air Fryer

Ingredients

• 130 g buckwheat flour (sifted)
• 70 g rice flour (sifted)
• 50 g potato starch (alternatively, cornstarch, fine-ground corn flour, or almond flour; sifted)
• 160 g oat milk (alternatively, rice milk)
• 120 g agave syrup (alternatively, 90 g stevia or 2 level tbsp whole cane sugar)
• 50 g organic seed oil (cold-pressed)
• 1 bustina gluten-free and lactose-free baking powder (alternatively, 8 g cream of tartar; sifted)
• 2 reinette apples (one grated and one sliced)
• 1 organic lemon (small; grated zest and freshly squeezed juice)
• 1 tsp natural Bourbon vanilla powder (sifted)
• cinnamon (as needed for the batter and topping)
• sliced almonds (as needed for the surface)
• 1 tbsp raisins (plus as needed for the surface)
• 2 tbsp whole cane sugar (divided: one for the apples and one for the topping)
• 50 ml extra oat milk (optional, if the batter is too thick)

Steps

1. 1

   Pour all the well-sifted dry ingredients into a bowl: buckwheat flour, rice flour, potato starch, baking powder, vanilla, and cinnamon.

2. 2

   Add the seed oil, agave syrup, oat milk (or rice milk), and the grated zest of one lemon to the mixture.

3. 3

   Beat everything with an electric mixer for 5 minutes at maximum speed until smooth.

4. 4

   Grate one of the two apples.

5. 5

   Slice the other apple lengthwise, keeping the slices fairly thick.

6. 6

   In a bowl, sprinkle the apple slices with 1 tbsp of whole cane sugar and the freshly squeezed lemon juice to prevent them from browning.

7. 7

   Add the grated apple to the batter and combine the ingredients thoroughly.

8. 8

   If the batter is too thick and dense, add up to 50 ml of additional oat milk.

9. 9

   Pour the mixture into a 20 or 22 cm round cake pan that has been greased and dusted with rice flour.

10. 10

    Arrange the apple wedges in a radial pattern over the surface of the batter.

11. 11

    In a small bowl, combine the second tablespoon of cane sugar, the raisins, a pinch of cinnamon, and the sliced almonds, then distribute everything evenly over the surface of the cake.

12. 12

    Cook in the air fryer for 45 minutes at 170 °C.

13. 13

    Allow the cake to cool completely before removing it from the pan and serving.

Notes

Storage: store the cake in an airtight container in the refrigerator to keep it fresh longer. The baking powder can be replaced with cream of tartar for those who are intolerant to chemical leaveners. Other spices or dried fruit may be added to taste.

Nutrition per serving

• gluten-free
• egg-free
• vegan
• air fryer
• light dessert
• apple cake
• healthy breakfast