When I put together a recipe post, I try to include some kind of fun story or interesting information to make it a little bit more exciting to read. Yet, for this recipe, all I can basically say is OH MY GOODNESS! I mean, truly, this dairy-free and gluten-free Irish Apple Crumble cake is so amazingly delicious. There really isn’t much more that needs to be said than that.
I will, however, I’m sure, find a few more words to describe why I made this cake, but beyond that, I just want you to try making this! Cuz I really think you’re going to LOVE IT!
American Born with Irish Roots
Quite a few years ago I started researching my Irish heritage. I heard stories growing up that I had some Irish blood in me, but I wanted to know just how much, where they were from, when did they come to America, and all that other kind of fun information.
With the help of a trial Ancestry.com code, I got to work. I was able to find out that I had A LOT more Irish heritage than original thought, and that my husband had quite a bit too!
So, needless to say… and not to run on about being Irish… I was thrilled. Ever since then, I have been dreaming about going to Ireland and learning how to make traditional Irish food more allergy-friendly.
But First, Let Me Explain The Sauce
OK. Before I share the recipe with you I have to talk about the Jameson Caramel sauce.
This sauce is totally optional. You don’t have to make it to enjoy this apple crumble cake… buuuuttt... it does send the flavor of the cake over the top and will have anyone you share it with saying WOW more than once!
It takes a little bit of courage, and safety, to make the sauce, but if I can do it.. you can do it too.
Also, just in case you are wondering…
- You cook off the alcohol, so no designated driver necessary
- and Jameson IS gluten-free
OK. NOW… On to the Recipe
Without further ado.. here is the recipe!
IRISH APPLE CRUMB CAKE WITH A JAMESON CARAMEL SAUCE – Gluten & Dairy-Free
Ingredients
Cake
- 3 cups gluten-free flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons guar or xanthum gum if not already in flour blend
- 1 teaspoon salt
- 1 cup sugar
- 1/4 cup light brown sugar
- 3 teaspoons cinnamon
- 1/2 cup vegan butter 1 stick
- 5 Granny Smith apples washed, peeled, cored and diced
- 3 eggs room temperature (can use a flax-egg substitute)
- 1/2 cup dairy-free milk
- 3 teaspoons vanilla
Crumb Topping
- 3/4 cup gluten-free flour blend
- 1/2 cup light brown sugar
- 3/4 teaspoon cinnamon
- 5 tablespoons vegan butter
Jameson Caramel Sauce
- 1 cup dark brown sugar
- 3 tablespoons water
- 1/4 cup Jameson whiskey
- 1/2 cup coconut cream*
- 2 tablespoons vegan butter
Instructions
INSTRUCTIONS
- Preheat oven to 375° F
- Prepare a tube or Bundt pan with by using some vegan butter along the sides, making sure to cover generously. Dust with flour. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, guar gum, and salt. Set aside.
- In a medium bowl, mix together the sugar, brown sugar, and cinnamon. Set aside.
- Add butter to flour mixture but cutting in with a pasty cutter or using clean hands, mixing until a nice crumbly mixture appears.
- Add the sugar mixture to the flour mixture and mix by hand until well combined.
- In a small bowl, beat eggs for a few seconds, then add milk and vanilla.
- Add wet ingredients to the dry mixture.
- Mixing by hand with a large spoon, stir cake until well combined.
- Add apples and stir a few more times until apples are incorporated, but do not over mix.
- Pour the batter into the prepared pan.
- Combine all the ingredients for the crumb topping in a medium bowl.
- Top cake mixture with crumb topping.
- Bake cake for 45 to 50 minutes or until a knife run through comes out clean.
- While the cake is baking, start your Jameson Caramel Sauce
- For sauce, in a medium saucepan, bring brown sugar and water to a slow simmer, stirring occasionally to melt sugar.
- Reduce the heat to low, or turn heat off.
- Add the whiskey and CAREFULLY ignite with a kitchen match or long nose lighter. * (CAUTION! The whiskey will ignite quickly.)
- When flame dies out, stir in the coconut cream and vegan butter. Stirring to combine.
- Keep sauce on low heat for a minute or two to combine.
- Once sauce it done, turn off the heat and pour sauce into a heat safe dish.
- When cake is done, place on a wire rack and allow to cool for 5 to 10 minutes in pan.
- Carefully transfer cake back on to wire rack and allow to cool.
- Transfer cake to large serving dish.
- Drizzle sauce over entire cake or serve along side cake for drizzling over single pieces.
Notes
*To make coconut cream-Allow a can of full-fat coconut milk to settle (about 1/2 hour). The coconut cream will rise to the top. Skip off the cream and use.
* Lighting the whiskey can be a bit scary. Honestly, I took my saucepan outside the first time and made sure my lighter had a very long nose to it. It worked great! Just be careful
So What About You?
Do you have any Irish heritage? Or do you have any favorite dishes that you love to make that remind you of where your family is from?
Leave me a comment and let me know. I’d love to hear from you.
Sláinte
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