This Olive Oil Cake is a gluten-free and dairy-free delight, lightly sweetened with maple syrup and layered with tart green apples and a crunchy oat topping. Perfect for your holiday table, it's a wonderful blend of fall flavors that everyone will enjoy.
1: Preheat oven to 350°F.
2: To make the cake batter, combine olive oil, maple syrup, eggs, and vanilla in a large bowl and whisk until thoroughly combined.
3: Add almond flour, baking powder, baking soda, and salt to the mixture and whisk until the batter is smooth.
4: To make the apple filling, add coconut oil, coconut sugar, and maple syrup to a saucepan over medium heat and stir well.
5: Bring to a simmer, then turn off the heat and stir in the chopped apples and cinnamon.
6: To make the topping, combine coconut sugar, almond flour, gluten-free oats, and salt in a large bowl and mix well.
7: Add melted coconut oil to the mixture and stir until fully incorporated.
8: Grease a 9x9 square or 9 inch round baking dish and add half of the cake batter.
9: Top with apple filling (spoon the apples only).
10: Spoon the remaining cake batter over the filling and spread into an even layer, then sprinkle topping over the batter.
11: Bake for 55-65 minutes until cooked through. If topping browns too much, tent loosely with foil for the final 20 minutes.
