Enjoy an easy and healthier fall dessert with this Gluten-Free Spiced Apple Blender Cake!For best results, add all the ingredients to the blender in the order listed. I don't peel my apples before blending them in the blender, but you can peel them if you prefer.Use dark brown sugar for best flavor, but light brown sugar will also do in a pinch.
1c.unsweetened vanilla almond milkor other vanilla nut milk
½cupraw & virgin coconut oilmelted
½cupunsweetened applesauce
4large eggs
1teaspoonvanilla extract
1cuppacked dark brown sugar
2teaspoonscinnamon
¼teaspoonnutmeg
1 ½teaspoonsbaking soda
1teaspoonbaking powder
4cupsold fashioned oatscertified gluten-free if desired, DIVIDED
1 ¼teaspoonsalt
3medium-sizeor 1.25 lbs fuji apples, cored and cut into quarters
2medium-size fuji applesor about .75 pounds, peeled (if you wish) and cut into a ⅛" dice
Streusel
½cupold fashioned oatscertified gluten-free, if desired
½cuppacked dark brown sugar
1.5tablespoongluten free flour blend
3tablespoonsraw & virgin coconut oilmelted
¼teaspoonsalt
1teaspooncinnamon
¼teaspoonnutmeg
Instructions
Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 baking dish with non-stick spray or grease with coconut oil.
Starting with the almond milk, add all the ingredients up to the un-peeled and quartered apples, adding only 3 cups of oats, to the blender. Leave the remaining 1 cup oats and diced apples aside.
Blend the mixture on medium speed for 1-1.5 minutes, tamping down the mixture periodically to make sure the apples get pushed into the blender, or until all the oats and apples are pureed in.
Remove the blender pitcher from the base unit and stir in the remaining 1 cup oats and diced apples with a spatula until combined.
Pour the batter into the cake pan and spread out evenly with the spatula.
In a medium-size mixing bowl, combine all the streusel ingredients. Lightly whisk together with a fork until all the ingredients are combined and the coconut oil is evenly distributed throughout the dry ingredients.
Sprinkle all the streusel evenly on top of the batter.
Bake for 40-42 minutes, or until a toothpick inserted into the center of the cake comes out with no batter streaks on it.
Remove from the oven and place on a wire rack to cool.
Let cool for 15-20 minutes and serve warm with ice cream or let cool entirely and serve at room temperature. Enjoy!
Notes
1. To ensure that your cake is gluten-free, make sure to use certified gluten-free oats. 2. This cake will keep covered in the refrigerator for up to 5 days. 3. You can freeze this cake in a freezer-safe container for up to 2 months.