pink chillies

glutenfrei | Kuchen und Kekse

a little apple cake with whipped coconut cream

September 20, 2012

Hi friends, hello fall! There you are! Some of you asked why I didn’t show up the whole September. I had a bad time the last couple of weeks. My full time job stressed me so much that I didn’t enjoy anything else. I was tired every night I couldn’t enjoy cooking or baking and slept so bad. I felt like a big huge mess. It was a nightmare. I saw all these other blogs, beautiful photos, great food but I couldn’t even get up and doing the same. But now I’m doing better. I baked a cake. A small one and it made me feel so good!

I went at the farmers market this week and bought some lovely apples. They are called Gravenstein. It’s an old variety of apple native to South Jutland, Denmark and North Germany.

Isn’t that a cool name? Gravenstein!

Gravenstein is one of the prettiest apples which I know. The skin is a waxy yellow-green with crimson spots and reddish line. I just bought them because they are so beautiful. I didn’t know how they taste and I didn’t care. I had to buy them no matter what you can do with this apples. I read on the internet that Gravenstein is especially used for apple sauce, apple cider or high quality brandy. Yes brandy. No, I won’t make any brandy. Sorry for that.

I’m not the biggest apple (cake) lover as you know but I decided to bake a little apple cake and enjoy it with whipped coconut cream. It’s a perfect combination. The cake is so simple. You just cook the apples a couple of minutes with some vanilla. During this time you can prepare the dough with some rice flour and grounded hazelnuts. If you don’t like hazelnuts use almonds. I was out of almonds but I love hazelnuts and it’s an absolute perfect combination. Hazelnuts always remind me of fall. I always picked them up when I was on vacation with my parents in Austria (Wachau). It was a beautiful valley between all these vineyards. There were apple trees, walnuts trees and of course Turkish Hazel. I always had a great time when we were there.

You should eat this cake lukewarm with some whipped coconut cream. I never thought of whipped coconut cream. Last week I found this amazing recipe on Oh She glows! It’s really easy. No big deal. First of all I thought that there must be some magic. I mean, come on! Just a can of coconut milk. That’s all?


Yes, just a can of cold coconut milk. Put the can in your fridge for a couple of hours or overnight. That’s really important otherwise you just have a watery mix. Remove the water and whip the cream with some sugar and vanilla. Check out this Angela’s photo tutorial. She did a great job of taking photos and explaining everything so well.

I love the whipped coconut cream. I shared some cake with my sweet colleauge K. He was so thrilled that he bought some cans after work. His daughter has to bake an apple cake and whipped some cream this weekend.

Guys I wish you lovely weekend! Take care and bake a cake. The Indian summer is coming soon. You will need this cake for a little picnic. Promise!

apple cake

  • 4-5 apples e.g. Gravenstein, peeled and cut into small cubes
  • 1 teaspoon grounded vanilla
  • 2 eggs
  • 85 g sugar
  • 100 g butter, melted (you need 1 tablespoon for the apples)
  • 85 g white rice flour
  • 45 g grounded hazelnuts
  • 1 teaspoon baking powder
  1. Preheat the oven to 375 degrees F and line a pan with baking parchment.
  2. In a frying pan, heat 1 tablespoon butter over medium heat. When warm, add the diced apples with vanilla and cook for 5 minutes, or until the apples are softer. Set aside.
  3. In a bowl beat the eggs with the sugar. Add the melted butter carefully.
  4. Add the flour, grounded hazelnuts and baking powder.
  5. Transfer the batter to the frying pan und fold in the apples.
  6. Bake for 20-30 minutes or until it’s golden (use a sharp knife inserted in the middle comes out dry).
  7. Let the cake cool for 5 minutes before unmolding. Enjoy warm or cold with some whipped coconut cream.

whipped coconut cream

reicpe from Oh She Glows

  • 1 full-fat can coconut milk
  • 2 teaspoons sugar
  • 1 teaspoon grounded vanilla beans

Apfelkuchen mit Kokosnusssahne

  • 4-5 Äpfel, geschält und in kleine Stückchen geschnitten
  • 1 TL gemahlene Vanillie
  • 2 Eier
  • 85 g Zucker
  • 100 g Butter / Margarine
  • 85 g weißes Reismehl
  • 45 g gemahlene Haselnüsse
  • 1 TL Backpulver
  1. Den Backofen auf 175° C vorheizen und eine runde Backform (∅ 18 cm) mit Backpapier auslegen oder einfetten.
  2. Die Äpfel mit zwei EL Butter und dem Vanillezucker etwas anschmorren.
  3. Die restlichen Butter schmelzen.
  4. Die Eier mit dem Zucker schön schaumig rühren, vorsichtig die Butter einrühren.
  5. Nun das Mehl, die gemahlene Haselnüsse und das Backpulver unterrühren, bis alles gut vermischt ist.
  6. Den Teig in die Form geben und jetzt die Apfelstückchen auf den Teig kippen, ggf. leicht eindrücken, wenn sie nicht versinken.
  7. Den Kuchen zwischen 20-30 Minuten backen, bis er goldbraun ist (Stäbchenprobe).
  8. Den Kuchen aus dem Ofen nehmen, nach fünf Minuten aus der Form auf ein Rost stellen und abkühlen lassen. Wer mag, genießt den Kuchen bereits lauwarm mit Sahne.


Rezept von Oh She Glows

  1. Die Dose muss mindestens über Nacht oder länger im Kühlschrank stehen. Das Aufschlagen der Sahne funktioniert ausschließlich mit eiskalter Kokosmilch.
  2. Die Dose aus dem Kühlschrank nehmen und auf den Kopf stellen. Erst jetzt öffnen und das Kokoswasser abgießen. Es ist wichtig, dass das Wasser abgegoßen wird, da man sonst die Crème nicht aufschlagen kann. Die Dose soll deshalb auf den Kopf gedreht werden, da sich am Boden das Wasser sammelt.
  3. Die Crème in eine Rührschüssel geben, mit dem Zucker und der gemahlenen Vanille aufschlagen.


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