Spoon cake is such a versatile recipe! It’s best served warm and you can eat it right out of the pan. Apples and cinnamon are perfect for fall and winter weather. Or you can make this during the summer season with strawberries! Either way, you just might eat the whole cake!
Gluten-Free + Allergy-Friendly + Vegan - Apple Cinnamon Spoon Cake
½ cup coconut oil (melted)
About 1 cup or 5 ounces of peeled and diced Honeycrisp Apples
⅔ cup light brown sugar (packed)
1 + ½ teaspoons of cinnamon
½ cup rice milk (room temperature)
½ teaspoon salt
¼ teaspoon of gluten-free vanilla extract
1 cup of Hungry Harry’s All-Purpose Flour Blend
1 teaspoon of baking powder
Dairy-free vanilla ice cream for serving (optional)
Preheat the oven to 350ºF.
Peel and core the honeycrisp apple. Dice the apple into 1/4" pieces, until you have 1 cup of apples. Toss into a bowl with 1/3 cup of the brown sugar and ½ teaspoon of cinnamon. Mix together and set it to the side.
In another bowl, whisk together the coconut oil, remaining 1/3 cup brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of vanilla, salt, and rice milk.
*It is very important that the rice milk is room temperature, otherwise it will harden the coconut oil into clumps, and the fat will not be evenly distributed.
Whisk in the flour and baking powder to the wet ingredients.
Grease a 8-inch round baking pan. Pour the batter in and smooth it out across the width of the entire pan. Drizzle apples and juice from the bowl all over the batter.
Bake for 20 - 25 minutes, or until the middle is finished baking.
Serve warm with ice "cream" if you want. Grab a spoon and enjoy!