Sugar-Free French Apple Cake - Le Teissier | Gluten-Free
Servings: 8
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A fluffy, moist French apple cake made with allulose and gluten-free flour. Based on a treasured family recipe from Brittany, remade for women managing blood sugar, living post-bariatric life, or simply eating with intention. Ready in 30 minutes.
Ingredients
The Cake Batter
- 7 tablespoons gluten-free measure-for-measure flour - 1:1 swap no adjustments needed
- 6 tablespoons allulose granulated sweetener - replaces granulated sugar with zero glycemic impact
- 5 tablespoons greek yogurt
- 1 large egg
- Pinch of fine sea salt
The Apples
- 2-3 Fuji or Golden Delicious apples peeled, cored, quartered, and cut into wedges (firm apples only - they hold their shape during baking)
The Butter Sauce
- 4-5 tablespoons salted butter
- 4 tablespoons allulose granulated sweetener
- 1 large egg
- Pinch of fine sea salt
- Zest of 1 lime or orange if you prefer the classic
- Seeds of 1 vanilla pod or 1 teaspoon pure vanilla extract
Instructions
Preheat and prep
- Preheat oven to 350°F. Butter a 6-inch springform pan generously. A springform pan - the two-piece pan with the release latch - is important here because the cake is delicate and releases cleanly without inverting.
Make the batter
- Whisk together the gluten-free flour, allulose, yogurt, egg, and salt until smooth. The batter will be thin - that is correct. Pour into the prepared springform pan.
Arrange the apples
- Peel, core, and cut the apples into wedges. Starting at the outer edge of the pan, arrange the apple wedges in a circle pressing them gently into the batter, then fill the center. They should be snug, overlapping slightly, like a rustic tart.
Make the butter sauce
- In a small saucepan over medium heat, melt the butter. Add the allulose and stir occasionally. The mixture will bubble and begin to turn a very pale amber - watch it carefully, allulose can brown slightly faster than regular sugar so pull it off the heat as soon as you see the first hint of color. Remove from heat. Add lime zest and vanilla and whisk to lower the temperature slightly. Add the egg and whisk immediately and constantly - you want a glossy, unified sauce, not scrambled egg in butter. The sauce should be shiny, smooth, and fragrant.
Assemble and bake
- Pour the butter sauce evenly over the batter and apples. Every apple wedge should be touched by the sauce. Bake at 350°F for 20 minutes until the top is golden, the sauce has set, and a toothpick inserted in the center comes out with just a few moist crumbs.
Serve
- Serve warm or at room temperature. A small dollop of Greek yogurt or crème fraiche alongside is all it needs.
Nutrition
Calories: 116kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 64mg | Potassium: 79mg | Fiber: 2g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.5mg
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