Ingredients
- 1 cup old-fashioned rolled oats, toasted
- 1 1/2 cups gluten free all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/2 teaspoon sea salt
- 1 cup packed dark brown sugar
- 3 eggs
- 1/3 cup avocado oil
- 1 cup greek yogurt, full fat
- 1/4 cup molasses
- 2 1/2 cups Granny Smith or Honey Crisp apples, about 3 medium apples, cored and diced
- 1 cup chopped walnuts, divided
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
Preparation
- Preheat oven to 350 F. Line a 9-inch square or springform pan with parchment paper and spray with vegetable spray.
- Process oats in the food processor until finely ground . Transfer ground oats to a large bowl and add flours, baking powder, baking soda, half the cinnamon, allspice, cardamom, and salt. Whisk to blend.
- In the stand mixer bowl or using a hand mixer in a large bowl, place the sugar, eggs, oil, yogurt, vanilla and molasses. Mix to combine all ingredients.
- Add dry ingredients to wet and mix to combine. Fold in the apples and half of the walnuts. Pour into prepared baking pan.
- Combine the remaining half of the cinnamon with the walnuts and final 2 tablespoons of dark brown sugar, whisk well to blend. Sprinkle on top of the batter. Bake 50 minutes to 1 hour or until a toothpick inserted into the cake comes out clean. Cool on a rack. Invert on rack to release from pan or remove sides from spring form pan. Cut into slices.
- Great warm with a generous dollop of fresh whipped cream.
Categories
- Dessert
- Vegetarian
- MHealthy