Gluten, Egg, and Dairy-Free Apple Pound Cake

• 180 grams Rice flour
• 26 grams Soy Flour
• 46 grams Almond flour
• 2 pinch Cinnamon
• 2 grams Baking soda
• 2 grams Baking powder
• 53 grams Beet sugar
• 135 grams Apple juice
• 43 grams Olive oil
• 171 grams Carbonated water
• 14 grams Vinegar
• 220 grams Apple compote
• 1 Apple (any kind)
• 250 grams Water
• 75 grams Beet sugar syrup
• 1/10 pod Vanilla beans
• 1 pinch Cinnamon

1. Make the apple compote the day before you bake this cake.
2. Peel the apple and cut it into 1.5 cm cubes.
3. Put the water, beet sugar syrup, vanilla beans, and apple into a pot.
4. Turn the heat to medium and cover with a droplid.
5. Once it has come to a boil, let it simmer for 15 minutes.
6. Let the mixture cool to room temperature then place it in the refrigerator!
7. Just before making the cake, combine the 220 g of apple with a pinch of cinnamon.
8. For further instructions, please see.
9. Bake this cake for 60 minutes at 180C.

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Taken from cookpad.com/us/recipes/156981-gluten-egg-and-dairy-free-apple-pound-cake (may not work)