Apple Blueberry Maple Cake on a wooden board surrounded by flowers
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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.
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: British
Servings: 16 people
Calories: 568kcal
Author: Georgina Hartley

Ingredients

  • 200 g gluten-free oat flour
  • 160 g sweet rice flour
  • 45 g potato flour
  • 45 g tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 240 g medjool dates about 16, pitted and roughly chopped
  • 120 ml boiling water
  • 300 g unsweetened apple sauce*
  • 120 ml olive oil
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 4 eggs

Blueberry Chia Jam

  • 200 g blueberries + extra for decorating
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon ground chia seeds

Maple Swiss Meringue Buttercream

  • 8 egg whites 240g
  • 400 g maple syrup
  • 500 g unsalted butter at room temperature, cubed
  • A pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line two 8 inch round cake tins.
  • 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.
  • 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.
  • 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.
  • Add the eggs one at a time, beating well after every addition.
  • Mix in the dry ingredients, one third at a time to ensure it has all mixed in evenly.
  • 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.
  • Turn out the cakes and cool on wire racks before filling with the jam and covering with buttercream.

Blueberry Chia Jam

  • 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.
  • Blend the blueberry mixture a little bit, you don’t want it too smooth but a little bit pulpy.
  • 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

  • Heat the egg whites and maple syrup in a bain marie, stirring constantly until the temperature has reached 71°C.
  • 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.
  • 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.
  • Add the salt, and vanilla extract and mix until thoroughly combined.

Assembly

  • 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.
  • 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.
  • Spread three-quarters of the blueberry jam on top of the sponge, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  • Reserve a little of the buttercream to mix with the leftover blueberry jam to pipe around the top of the cake for decoration.*
  • Decorate with extra blueberries.

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

Nutrition

Calories: 568kcal | Carbohydrates: 58g | Protein: 6g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 193mg | Potassium: 406mg | Fiber: 3g | Sugar: 32g | Vitamin A: 875IU | Vitamin C: 1.9mg | Calcium: 108mg | Iron: 1.2mg