Apple Blueberry Maple Cake {refined sugar-free, gluten-free}
Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavour. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream.
Servings Prep Time
16people 90minutes
Cook Time
30minutes
Servings Prep Time
16people 90minutes
Cook Time
30minutes
Ingredients
  • 200g gluten-free oat flour
  • 160g sweet rice flour
  • 45g potato flour
  • 45g tapioca flour
  • 3teaspoons baking powder
  • 1teaspoon bicarbonate of soda
  • ½teaspoon salt
  • 1teaspoon ground cinnamon
  • 240g medjool datesabout 16, pitted and roughly chopped
  • 120ml boiling water
  • 300g unsweetened apple sauce*
  • 120ml olive oil
  • 4tablespoons maple syrup
  • 2teaspoons vanilla extract
  • 4 eggs
Blueberry Chia Jam
  • 200g blueberries + extra for decorating
  • 1tablespoon lemon juice
  • 1tablespoon maple syrup
  • 1tablespoon ground chia seeds
Maple Swiss Meringue Buttercream
  • 8 egg whites240g
  • 400g maple syrup
  • 500g unsalted butterat room temperature, cubed
  • A pinch of salt
  • 1teaspoon vanilla extract
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line two 8 inch round cake tins.
  2. In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca flour and potato flour, baking powder, baking soda, salt, and cinnamon then set aside.
  3. Place the dates and the boiling water in a small food processor or mini blender and blitz until completely smooth, scraping down the sides as and when you need to.
  4. Pour the apple sauce, olive oil, maple syrup, vanilla extract and date paste into a large separate mixing bowl or stand mixer and beat until completely combined.
  5. Add the eggs one at a time, beating well after every addition.
  6. Mix in the dry ingredients, one third at a time to ensure it has all mixed in evenly.
  7. Divide the mixture between the two cake tins and bake in the oven for 30 minutes or until an inserted cocktail stick comes out clean.
  8. Turn out the cakes and cool on wire racks before filling with the jam and covering with buttercream.
Blueberry Chia Jam
  1. Place all the ingredients, except for the chia seeds in a small saucepan and cook on a low heat for 5-10 minutes until the blueberries have broken down.
  2. Blend the blueberry mixture a little bit, you don’t want it too smooth but a little bit pulpy.
  3. Pour the blueberries into a small bowl and stir in the chia seeds until combined. Place in the fridge for an hour to set.
Maple Swiss Meringue Buttercream
  1. Heat the egg whites and maple syrup in a bain marie, stirring constantly until the temperature has reached 71°C.
  2. Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Add the salt, and vanilla extract and mix until thoroughly combined.
Assembly
  1. The sponges often come out of the oven slightly domed and so to make the cake assembly easier I often trim the very top of the dome off each layer so they have a flatter surface to work on. Don’t trim too much or you will lose a lot of cake.
  2. Place one of the sponge layers on an 8 inch cake board and pipe a circle of buttercream at the very edge of the surface of the cake to act like a dam for the blueberry jam.
  3. Spread three-quarters of the blueberry jam on top of the sponge, right to the edges of the buttercream dam.
  4. Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  5. Reserve a little of the buttercream to mix with the leftover blueberry jam to pipe around the top of the cake for decoration.*
  6. Decorate with extra blueberries.
Recipe Notes

*to make the apple sauce you need about 6-7 apples (I used braeburn). Peel, de-core and roughly chop them. Place them in a saucepan with a few tablespoons of water and cook on low-medium heat, stirring occasionally, until the apples have cooked down to a thick pulp. I blended them once they were completely soft to ensure a smooth consistency. Weigh out 300g of the sauce for the recipe.

Inspired by Snixy Kitchen’s Banana Date Cake