Bolo de Maçã



I love when it’s apple-picking season. É a época do ano que eu mais quero assar sobremesas. Mas eu gosto de sobremesas que não são tão doce. Minhas sobremesas favoritas têm frutas e vegetais neles como cenoura, abóbora, abobrinha, bananas e maçãs com especiarias quentes, como canela, noz-moscada e gengibre.

This apple cake is that kind of dessert. It’s not that sweet. The consistency is almost more like a bread, like banana bread, but apple bread doesn’t sound right. It’s filled with chunks of apples that soften while they bake to become sweet and juicy. It’s the perfect dessert to have with a cup of coffee although because it’s not too sweet, it would be great for breakfast as well.


Not only is this cake delicious, it’s moist and tender with a nice crust. Na verdade, it got moister over time. I couldn’t believe it. I expected it to get harder and stale as the week went on but it got even more delicious!

I made this cake gluten-free. If gluten is not an issue for you, you can certainly make it with regular all-purpose flour and leave out the guar or xanthan gum. When I want it really chunky, I use two apples but when I want it smoother (like in the picture below), I only use one.


My Apple Cake is a wonderful dessert for fall and all your holiday menus. Desfrutar!

Bolo de Maçã




2 Tbs. semente de linho + 1/3 xícara de água morna

2 cups gluten-free all-purpose flour

1 TSP. goma de guar ou goma xantana

1 TSP. fermento em pó

½ colher de chá. bicarbonato de sódio

1 TSP. sal kosher

1 TSP. canela em pó

¼ colher de chá. noz-moscada

½ xícara de açúcar marrom

¼ xícara de açúcar

1/2 xícara de molho de maçã sem açúcar

¼ xícara de óleo vegetal

1 TSP. baunilha

1 TSP. suco de limão fresco

2 maçãs, tubulares e picado


Pré-aqueça o forno a 350 graus. Grease a loaf pan. Em uma caneca ou tigela pequena, combinar a semente de linhaça e água morna. Stir to combine and let sit for at least 5 minutes until it forms a thick gel. Pôr de lado. Em uma tigela de tamanho médio, combinar a farinha, goma de guar, fermento em pó, bicarbonato de sódio, sal, canela e noz-moscada. Misture até combinar.

Em uma tigela grande, combinar o açúcar mascavo, açúcar, molho de maçã, oil and vanilla. Add in the flax/water gel. Mix to combine well. Add the lemon juice and mix it in. Slowly add the dry ingredients to the wet ingredients. Stir to combine until you have a batter. Fold in the chopped apples.

Transfer to a greased loaf pan. Set on a baking sheet and bake for 1 hora. Check it after 50 minutes as ovens may vary. When the cake is golden brown and a toothpick comes out dry, it is done. Remove from the oven and let cool before removing it from the pan.


O “V” Palavra: Diga-. Comê-lo. Vivê-la.



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13 Responses to Bolo de Maçã

  1. Gita Devi Outubro 21, 2013 em 4:12 pm #

    Rhea – Do you think this would work if baked as large muffins?

    • Rhea Outubro 21, 2013 em 4:16 pm #

      Viagem, I’m guessing but I bet it would. It’s very moist but it develops a crumbly crust. That’s why I said it’s more like a bread than a cake. If you try that, let me know please 🙂

  2. Kathy McKinstry Outubro 10, 2013 em 4:38 pm #

    Karen, I bet you could find it in Stockholm. Se não, I can send you some. I’m sure a package would last you quite a while if most recipes only call for a tsp or so….

  3. Kathy McKinstry Outubro 10, 2013 em 12:04 pm #

    Oi Karen. It’s your sister. xanthan gum is a thickener that holds food together and is the ideal substitute for gluten in gluten free baking. I am reading from the Bob’s Red Mill package! It’s made from a bacterium called xanthomonas campestris. Now you know!

    • Rhea Outubro 10, 2013 em 2:26 pm #

      Thank you Kathy. You beat me to it 🙂

  4. Karen Outubro 10, 2013 em 8:56 em #

    I´m so excited! I just made this and it came out just like your picture 🙂 And very yummy! Pergunta: What does the guar gum/xantham gum do? Could not find this in Northern Sweden where I live, so I didn´t use it.

    • Rhea Outubro 10, 2013 em 2:26 pm #

      Oi Karen, guar gum and xanthan gum are used a lot in gluten-free baking. They give the stability and elasticity that you would normally get from gluten. Not all recipes need it, as you discovered. I don’t use it in my carrot cake, for instance. I used it here because it was my first time making it and I wasn’t sure how it would be without it. Sometimes, if you don’t use it in baking, the cake or cookies come out too crumbly and hard. Xanthan gum and guar gums are also used in cooking. I use it in my gluten-free sausage to give that chewy flavor you would normally get from seitan/vital wheat gluten. And it is a thickener/stabilizer in other foods which is why you often see it on ingredient labels. Estou feliz que você gostou. It really gets better over time…if it lasts that long.

      • Karen Outubro 10, 2013 em 4:38 pm #

        Obrigado! My bread held together great, so I guess I lucked out without it. AND… the bread did not last long… already gone 🙂 I invited some Swedish friends for “fika” (tradition with baked goods and coffee) They were all VERY impressed that there were no eggs, milk or butter!

        • Rhea Outubro 11, 2013 em 5:17 pm #

          Verão! I love when people love vegan food and don’t even realize it. And I’m glad it held without the gum. I try to avoid it whenever I can. Obrigado!

  5. CJ Outubro 10, 2013 em 6:56 em #

    Looks super yummy. How big are the apples you use? Any idea of cup measurement after chopping or grams?

    • Rhea Outubro 10, 2013 em 2:20 pm #

      Hi CJ, Hmmm….what size apples? My apples are kind of medium-sized. I would say one apple would make a cup when chopped up. When I used one apple, the cake came out smoother. When I used 2, it was chunkier. I would say to use 1 if you want a smooth cake with a few chunks inside and 1 1/2 ou 2 if you really want lots of apple chunks.

      • CJ Outubro 17, 2013 em 8:00 em #

        I had to come back and let you know that I did make the cake/bread. I used crab apples from a tree in my yard–used just less than 2 cups worth, and it was awesome. I used regular AP flour since I wasn’t feeding any gluten-intolerant folks this time. I ended up making a 2nd loaf since the 1st one was so well received, and my boys were literally fighting over the last piece of the 2nd loaf this morning. It looks like I’ll be keeping this recipe in steady rotation now.

        • Rhea Outubro 17, 2013 em 12:24 pm #

          Verão! Estou muito feliz em saber que, CJ. It’s become one of our favorites too. It actually gets moister as days go by… if it lasts that long 🙂

          How cool you have an apple tree! We stayed somewhere once where there was an apple tree we shared with the deer. It was apple recipes for weeks! Graças xoxo

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