Eosinophilic Esophagitis Friendly Apple Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.6(28)
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ⅓ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp vanilla extract
- 2 medium apples, peeled, cored, and cut into ½-inch chunks (about 2 cups)
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
For the topping
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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