Gluten Free Irish Apple Cake with Vanilla Cream Sauce


1 cup coconut flour
1 cup almond flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 1/4 cups sugar plus 2 tablespoons for top
1/2 cup butter, cold
3 - 4 large Granny Smith apples, 3 1/2 - 4 cups
1 cup buttermilk
2 teaspoons vanilla
3 eggs, separated
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon

For Vanilla Cream Sauce:

13.5 ounces coconut milk
1/4 cup sugar
3 egg yolks
1 teaspoon vanilla


Preheat oven 375°.

In very large bowl combine then sift together all flours, baking powder, soda, salt, and xanthan gum. Whisk in sugar. With pastry blender cut cold butter into flour mixture until small pieces are formed.

Peel, core, and slice apples into very thin slices then cut into 2 inch pieces. A food processor works well for this step. Cut each apple into eighth's and slice them with a food processor's thinnest slicing blade. Add slices to flour mixture thoroughly coating each apple piece.

Separate eggs reserving the yolks for sauce. In small bowl whisk egg whites until very foamy. Add buttermilk along with vanilla and stir to combine. Add to flour and apple mixture and stir until soft dough forms. Lightly oil bottom only of 9 inch spring form pan, pour batter in, and level the top. Mix 2 tablespoons sugar, nutmeg, and cinnamon and sprinkle on top of cake. Bake 50- 60 minutes. Cool in pan.

For Vanilla Cream Sauce:

Whisk egg yolks until lemon yellow, 2-3 minutes, and set aside. In medium saucepan on medium high heat, combine milk and sugar. Stir until it just begins to boil. Slowly pour half the milk mixture into egg yolks whisking constantly. Then slowly pour egg and milk mixture back into saucepan continuing to whisk. Cook another 8-10 minutes to thicken or until it is a pourable consistency but not as thick as a pudding. Serve warm over apple cake.