Ginger Spiced Apple Cake + Maple Tahini
Serves: one 9" cake
Cake is best served at room temperature or slightly warmed.
  • ⅓ cup Oat Flour (make sure package states that it's gluten free, if needed)
  • ½ cup Coconut Yogurt (if dairy is not a concern, regular yogurt can be used)
  • ½ cup Millet Flour
  • ⅓ cup Sweet Rice Flour
  • 1 tablespoon Baking Powder
  • ¼ teaspoon Salt
  • ½ tablespoon Xanthan Gum
  • 1½ teaspoons Cinnamon
  • 2 teaspoons Ground Ginger
  • ½ cup Coconut Palm Sugar
  • ¼ cup Maple Syrup
  • 2 Eggs
  • 2 teaspoons Vanilla
  • ½ cup Coconut Oil, melted
  • ½ cup Applesauce (unsweetened)
  • 3 Small Apples
  • ⅓ cup Maple Syrup
  • 2 tablespoons Tahini
  2. Preheat the oven to 350 degrees.
  3. Grease and flour a 9" round baking pan.
  4. Place the oat flour and yogurt in a bowl and whisk together. Let sit for 15 minutes (I find that hydrating oat flour before using in recipes helps to cut down on the somewhat gritty texture found in gluten free baking).
  5. Add the millet flour, rice flour, baking powder, salt, xanthan gum, cinnamon, and ground ginger to the hydrated oat flour along with the eggs, vanilla, coconut oil, and applesauce. Whisk together until a smooth batter forms.
  6. Spoon the batter into the prepared pan and smooth the top.
  7. Peel and core the apples(skin can be left on, if desired), then cut in half. Thinly slice each half, Then press each half into the batter (I placed one half in the center of the cake, then fit the other five halves in a circle around that center apple.
  8. Bake the cake in the preheated oven for 40-50 minutes, or until a tester inserted into the center of the cake comes out clean.
  9. Let the cake cool for 20 minutes in the pan, then remove and place on a platter. Dust with powdered sugar, if desired. Slice, and drizzle servings with the maple tahini sauce.
  11. Place the maple syrup and tahini in a bowl and whisk together until smooth. Drizzle over the finished apple cake. Can be stored in an airtight container at room temperature for several weeks.
Recipe by The Kitchen McCabe at