From The Kitchen

Apple Stack Cake

This Fall cake from Pastry Chef Laurence Faber is nine layers of delicious flavor. Bonus, it's gluten free and diary free, but don't worry, it retains great moisture. Top it with whipped coconut cream and fresh apple slices or dairy free vanilla ice cream and enjoy!

Ingredients
2 ¼ cup gluten free flour blend
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp allspice
¼ tsp cloves
1 ¾ cup light brown sugar
¾ vegetable oil
½ cup banana puree
½ cup pineapple puree
4 eggs
2 tsp vanilla extract
1½ cups pecan milk
1 pint apple butter

To Prepare
Combine the GF flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves and light brown sugar in a bowl, and whisk to combine.

Combine the vegetable oil, banana puree, pineapple puree, eggs, vanilla extract and pecan milk.

Mix the two together, and bake in three 9x13 sheet pans (weighing 450 grams per batch, which is just under one pound) for 10 minutes.

Cut all the cakes into three layers. Place a small scoop of apple butter between each layer, and spread it evenly.

Stack the cake nine layers high, and place in the freezer. When frozen, cut thin slices out of the cake, and use a ring mold cutter to cut circle slices out of the cake.

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