the last piece of cake


I did a bad thing. I told my boys that there was no more cake, when in fact there was just one more piece. For me. And boy was it good.

This year's Thanksgiving desserts were a bit of an experiment. This is my first gluten-free/dairy free holiday season, and I wanted the comfort of our family's traditional treats. So I set out to make gluten-free/dairy free pumpkin pie, coconut milk ice cream, and gluten-free Apple Hill Cake.

This cake is a part of my childhood. My grandmother used to bake pies at Apple Hill, and we used to go there several times a year for apples, pies, fritters, and caramel covered apples. At Christmas time we would drive up there to cut down our own tree. Apple Hill Cake has been made every year by my mother or I for as long as I can remember. And this year I made it gluten-free. And no one would know the difference. It is that good.


So here is the (easy!) recipe for the cake and ice cream, because I'll be making this one a few more times this year:

Gluten Free Apple Hill Cake

1 heaping cup sugar
1/4 cup oil (I use coconut or olive)
2 eggs
5 medium apples, diced
2 cups Pamela's Gluten-Free Baking & Pancake Mix (found at Whole Foods)
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups chopped walnuts


Directions:

Combine sugar, oil, and eggs in a large bowl, stirring until well mixed. Stir in diced apples and nuts. Sift together flour mix, nutmeg, cinnamon and salt, then add to bowl. Stir all ingredients together to form a batter (do not over mix). Pour into 9x13 inch greased pan. Bake one hour in a 350 degree oven.


Coconut Vanilla Ice Cream

1 14oz can Coconut Cream
1 14oz can Coconut Milk (full fat)
3 Tbsp vanilla extract
1/2 cup maple syrup

Combine all ingredients and mix well. Add to ice cream machine according to your directions.

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