Annika’s Moist Apple Cake

default pinit
5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Amy Hugon


1 cup boiling water
1 cup old fashioned oats (divided use)
1 1/4 cup sorghum flour
3/4 cup oat flour (divided use)
1 tsp xanthan gum
2 tsp vanilla
2/3 cup sugar
2/3 + 1/4 cup brown sugar (divided use)
1/2 cup applesauce
1 Tbsp cinnamon
4 Tbsp light margarine (we used Fleischmann’s Light)


In bowl, combine boiling water and 1/2 cup oatmeal; set aside.

Separately, prepare topping. Squish together remaining 1/2 cup oatmeal, 1/4 cup oat flour, 1/4 cup brown sugar, and margarine. You’ll need to use your fingers at the end. Set aside.

In a large bowl, mix all remaining ingredients except the apple. Stir in the soft oatmeal, then stir in the apple last.

Pan spray an 8×8″ pan, and spoon in batter. Smooth batter. Sprinkle topping over batter.

Bake at 350 °F for 45 minutes or until a toothpick comes out clean.

This stays moist for 2-3 days if the cut ends are covered.


Copyright © 2007 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network