Gluten-Free Apple Crumble Cake with Hemp Seed Streusel
A fragrant cinnamony apple crumble cake, gluten-free and starring whole hemp seeds in the crunchy crumbles. I can never resist it hot out of the oven!
Equipment
- Cake tin or springform pan (26 cm / 10 inches)
- A grinder to grind the whole hemp seeds
Ingredients
Filling
- 1,5 kg apples
- 1 tabelspoon lemon juice
- 1 tabelspoon cinnamon
Dough
- 250 g brown rice flour
- 130 g starch e.g., cornstarch or tapioca starch
- 1,5 teaspoons xanthan gum
- 1 pinch of salt
- 2 teaspoons baking powder
- 2 teaspoons stevia powder
- 1 teaspoons vanilla powder
- 200 g coconut sugar
- 100 g apple sauce
- 150 ml rapeseed oil or any other neutral oil
- 50 ml water
Crumbles
- 50 g whole hemp seeds
Instructions
- Peel the apples, remove the cores and cut the apples into thin slices. Sprinkle with lemon juice.
- Mix all the dry dough ingredients. Add apple sauce, rapeseed oil and water to the dry ingredients and knead the dough well.
- Line the cake tin with baking parchment and layer it with two-thirds of the dough. Make sure to pat some dough up the sides.
- Distribute the apples slices evenly on the dough and sprinkle with cinnamon.
- Coarsely grind the whole hemp seeds and mix up with the remaining dough to make the crumble topping. Sprinkle over apples in small chunks until completely covered.
- Bake on the middle rack of a fan-assisted oven at 160°C (320°F) for 40–45 minutes. Check the cake after 20 minutes. If the topping gets too dark, move the cake to a lower rack and continue baking until done.
Notes
You can store the cake for a couple of days in an airtight container, but the crumbles won’t be as crunchy anymore as on the first day.