This base will provide a nutty, moist crumb while staying completely gluten-free.
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3. Grate the Apple
Grate the apple using the small holes of a box grater. You should get about ¾ cup of grated apple.
• No need to squeeze out the juice—the extra liquid keeps the cake tender.
• If you prefer a smoother texture, peel the apple before grating.
• Leave the peel on for rustic texture and extra fiber.
Set aside.
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4. Combine Wet Ingredients
In a large bowl, whisk together:
• Eggs (or flax eggs)
• Maple syrup
• Greek yogurt
• Melted coconut oil
• Vanilla extract
