Sugar-free Apple Pie – Delicious Apple Cake
A very simple cake ideal for celebrating lightly and without added sugar.
A good apple cake is always welcomed by the family.
Today, no elaborate photos for this Sugar-free Apple Pie; no time wasted on social media, today is family time, leaving aside everything else that distances us from true affections.
Enjoy with a smile, with complicity a slice of Sugar-free Apple Pie – Delicious Apple Cake.
If you want to check out other apple cakes on the blog, you can find:
Simple Apple Cake Vegan Recipe
Melaccio Apple Cake Gluten-Free
Renette Apple and Pomegranate Cake
Vegan Apple Cake with Oilseeds
Swedish Vegan Apple Cake
Apple and Walnut Cake without Butter and Eggs
Millet, Apple, and Date Cake without Sugar
Gluten-Free and Sugar-Free Apple Tart
Swedish Renette Apple Braid without Lactose
If, instead, you want some ideas for Valentine’s Day, here’s something:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 slices
- Cuisine: Italian
Ingredients
- 3/4 cup Buckwheat flour (organic)
- 3/4 cup Type 2 flour (organic)
- 1/3 cup Apple juice (or warm water)
- 2 tbsp Extra virgin olive oil (delicate)
- 1 tsp Apple cider vinegar
- 1 tsp Baking powder (cream of tartar)
- 1 pinch Sea salt
- 3 Apples
- 2 oz Raisins (organic)
- 4 Dried apricots
- 1/3 cup Almonds
- 1 tsp Lemon (grated zest)
- 2 tbsp Plant-based milk (for decoration)
- 1 pinch Cinnamon (optional)
Tools
- Cake pan
Preparation
First, prepare the basic dough for the Sugar-free Apple Pie.
In a bowl, pour the sifted flour, baking powder, cinnamon, apple cider vinegar, a pinch of salt, oil, and apple juice (or warm water).
Work it with your hands and then transfer to a pastry board. If you have a mixer, it will be done in a moment.
Once you have a smooth and elastic dough ball, transfer it to a lightly oiled bowl, cover it with cling film, and let it rest for 30 minutes at room temperature.
Wash, peel, and cube the apples, placing them in a bowl and spraying them with a little lemon juice to prevent browning.
Rinse the raisins and pour them over the apples. Chop the dried fruits and apricots and add them, grate the zest of an organic lemon over the filling. Mix and set aside.
Here, it’s subjective. I don’t add sugar because the apples, raisins, and apricots are already sweet. If desired, add cinnamon.
Take the dough and roll out a little over half, about 3/4 in a circular shape for the base of the cake pan as you need to raise the edge to contain the fruit, fill with the apples.
Roll out the remaining dough, still in a circular shape or heart-shaped, as you’ve chosen the cake pan, in the exact shape to cover. Leave a bit aside for decorations, seal the edges well.
Decorate with small hearts by brushing them with a bit of plant-based milk. Brush everything with milk and bake for 40 minutes at 356°F (180°C) in a fan oven.
