Deconstructed Gingerbread Apple Cake

This is a good one, Crew. It’s a GF, DF recipe that’s special enough for the upcoming Passover holiday. You can use the flour and milk of your choice to adjust to any special dietary requirements. I know the term “deconstructed” has been an annoying and overused part of the vernacular. I once had deconstructed guacamole. It was ridiculous, essentially bowls of avocado and vegetables that I was expected to mash up myself. My chips and I ain’t got time for that. This dessert is lovely though; individual ramekins of warm gingerbread cake, topped with spiced, stewed apples. No sugar added! Simmering the fresh apples with cinnamon and whole cloves, two delicious anti inflammatory spices, is great for the body, soul, and aroma of your kitchen. These stewed apples have so many uses; on their own, atop pancakes or waffles, layered in a yogurt parfait. Lately they’ve been my favorite snack. This recipe makes 5 ramekins, so easily double this for a crowd.

To make the stewed apples:
8 apples any kind, unpeeled and cut into 1/2 inch slices
3 cinnamon sticks
6 whole cloves
1 tsp cinnamon
1 1/3 cup water

Place all in a medium pot with a lid. Bring to a boil then lower and simmer for 30 minutes. After the half hour, uncover the lid most of the way to release steam and moisture. Apples hold a lot of water. Simmer on low for another 20 minutes, stirring gently to distribute the cinnamon. The apples will be a combo of mostly whole with some mush, that’s ok. It’s essentially a chunky, textured applesauce. Remove the cloves and cinnamon sticks. Let cool uncovered.

Prepare the gingerbread cakes while the apples are simmering. Preheat to 400. Grease 5 ramekins.
You’ll need:
2 cups fine ground almond flour or your preferred flour
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp dried nutmeg
1 tsp baking powder 1 tsp baking soda
1/2 tsp salt
1 cup milk of your choice, I used oat
1/2 cup packed brown sugar
1/4 cup melted coconut oil
1/4 cup unsulfured molasses (use the oil cup so it doesn’t stick)
1 lightly beaten egg
1 tsp vanilla

Mix the dry ingredients in a large bowl, and the wet ones in a medium bowl. Add the wet to the dry, stirring until combined. Don’t over-mix. Fill each ramekin 2/3 way up. Place filled ramekins in a large pan. Bake for 25 minutes until a tester comes out clean. Cool slightly. Top each cake with a nice dollop of the stewed apples before serving.

The gingerbread batter can also be used to bake 12 muffins for a yummy breakfast or brunch treat. If making the cakes in advance, I suggest gently reheating them before topping with the apples and serving, but room temperature is fine as well. Bring the apples to room temp before serving if making those in advance, too.