This Apple Ginger Cake is a delicious blend of warming spices and tart apple flavor. Moist and tender with hints of cinnamon, ginger, and nutmeg, it’s the ideal dessert for fall gatherings or a special weeknight treat. With a nut-free, soy-free, gluten-free, and vegan profile (that’s a mouthful!), it’s a perfect option for those with dietary restrictions who still want to indulge in something sweet and satisfying.
A Touch of Seasonal Spice
The inclusion of ground ginger and warm spices adds a bold, aromatic flavor that complements the natural tartness of the apples. Using oat or almond milk keeps the batter light and allows the spices to shine through without overwhelming the senses. And the molasses contributes to the cake’s deep, rich color and subtle sweetness, making it stand out among other fruit-based desserts.
The Unique Twist of Apple Ginger Cake
This cake stands out not only for its classic pairing of apples and spices but also for its unique combination of flavors and textures. The tart apples provide a juicy contrast to the soft, tender cake, while the hint of ginger offers a spicy kick that elevates the overall taste. The molasses adds depth and complexity, giving the cake a rich undertone that lingers with each bite. It’s a delightful medley of ingredients that transforms an everyday dessert into something truly special and memorable.
Baking Tips for the Best Apple Ginger Cake
To get the perfect texture and flavor balance, follow these tips:
- Choose the Right Apples: Use tart apples like Granny Smith or Honeycrisp for the best results. Their firmness holds up during baking and the tartness balances the sweetness.
- Don’t Overmix the Batter: Stir the ingredients until just combined to avoid a dense cake.
- Grease and Line the Pan Well: This step ensures easy removal after baking.
How to Serve Apple Ginger Cake
This cake can be served warm or at room temperature. Here are some serving suggestions to elevate your dessert experience:
- With a Dollop of Whipped Coconut Cream: Add a creamy element that complements the spices.
- Dust with Powdered Sweetener: For a classic look and a touch of added sweetness.
- Pair with Hot Tea or Coffee: The warmth of a hot beverage pairs beautifully with the spiced flavor of the cake. This orange spice tea is my favorite.
Variations
Although this recipe is already packed with flavor, there are a few tweaks you can make to suit your preferences:
- Add Lemon Zest: For a burst of citrusy brightness that enhances the apple and ginger flavors.
- Substitute Apples with Pears: For a milder flavor and softer texture.
- Add a Maple Glaze: Whisk together a low carb powdered sweetener and maple syrup for a sweet glaze.
Storage Tips
This Apple Ginger Cake is best enjoyed the day it’s made, as the flavors and texture are at their peak. However, if you have leftovers:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Note that the cake may get a bit stickier as it sits, so be sure to bring it to room temperature before serving.
- Freezing: You can freeze individual slices for up to 1 month. Wrap each slice in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before serving.
Final Thoughts
Whether you’re looking for a special dessert to celebrate the flavors of fall or simply want a comforting treat to enjoy with your afternoon tea, this Apple Ginger Cake is a wonderful option. The combination of tart apples and warming spices makes for a perfectly balanced cake that’s sure to impress. Give it a try and let the sweet aroma of apples and spices fill your kitchen!
Ingredients
- 1/4 cup molasses not blackstrap, warmed
- 3/4 cup low carb brown sweetener
- 1/2 cup avocado oil
- 3/4 cup oat or almond milk room temperature
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups gluten free flour
- 2 ½ teaspoons baking powder
- 1 pound tart apples 2-3 large
Instructions
- Preheat the oven to 350°F and prepare a 10-inch round cake pan by greasing it and placing parchment paper on the bottom.
- Peel and core the apples, then slice them into quarters and cut each into ¼-inch thick slices.
- Heat the molasses until it’s just warm, then mix it in a large bowl with the brown sweetener and oil, whisking until everything is well combined.
- Pour in the oat or almond milk and whisk again until the mixture is smooth.
- Add the ground ginger, cinnamon, nutmeg, and salt, stirring to combine.
- Gradually incorporate the flour and baking powder, mixing until the batter is smooth and well blended.
- Gently fold in the apple slices until they are evenly coated with the batter.
- Transfer the batter to the prepared pan and spread it out evenly.
- Bake for 45 to 55 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. Due to the number of apples, you may need to check a few spots to ensure it’s done.
- Let the cake cool completely in the pan before removing it.
- Enjoy the cake on the same day it’s baked, or store it in the refrigerator for up to 3 days. Note that it will become stickier over time. Bring to room temperature before serving for the best flavor and texture.
