If there’s one dessert that can make a kitchen smell like pure comfort, it’s apple cake. This particular version combines the earthy richness of buckwheat, the nutty softness of almond flour, and the bright freshness of lemon zest. But all while keeping it gluten-free and refined sugar-free!
It’s the kind of cake that feels homey and nourishing but still worthy of a weekend gathering. Gluten-free, naturally sweetened, and bursting with fresh apple flavor: it’s proof that simple ingredients can create something truly delightful.
Why This Cake Works
What makes this cake special is its balance of flavors and textures:
- Buckwheat flour brings a rustic, wholesome depth.
- Almond flour adds natural sweetness and a moist crumb.
- Lemon zest lifts the whole cake with a sunny, aromatic note.
- Erythritol could replaces sugar for a lighter option without compromising taste.
A Quick Baking Tip
When working with gluten-free flours like buckwheat and almond, using a digital scale is always your best bet for a consistent “crumb.” Buckwheat flour can vary in density depending on the brand, so if the batter looks a bit too thick after mixing, feel free to add an extra splash of soy milk!
Gluten-free, Low sugar apple tarts
4
servings5
minutes25
minutes30
minutesKeep the screen of your device on
Ingredients
9 oz Apples – about 2 (250g)
1 large Egg
1/4 cup Neutral Seed Oil (such as sunflower or canola) (60g)
5 tbsp Sugar or your preferred granulated sweetener (60g)
Zest of 1 Lemon, finely grated
1/2 cup Buckwheat Flour (60g)
3/4 cup Almond Flour, blanched or unpeeled (75g)
1.5 tbsp Soy Milk, or any plant-based milk (20g)
1.5 tsp Baking Powder (8g)
1/4 Apple, thinly sliced for decoration
How to
- Peel, core, and chop all apples into small pieces. Keep 1/4 of one apple to decorate the tarts t the end.
- In a blender, mix chopped apples with the egg, oil and sugar until smooth. Add the lemon zest and soy milk, mixing well againe.
- In the same mixer, incorporate dry ingredients: buckwheat flour, almond flour, and baking powder.
- Pour the batter into greased cake tins. Slice the extra apple thinly and arrange the slices on top
- Place in a static oven preheated to 355°F (180°C) and bake for 25 minutes or until a toothpick comes out clean.
- Let the cakea cool down before serving. Enjoy with a cup of tea for the perfect afternoon break.
Write me on Instagram for real time support!
Follow me @martainthejar
