This is a recipe I used as a trial run for a wedding cake, and it came out very good.
10-inch round pan
Ingredients:
- 1¼ cup All Purpose Gluten-Free Flour
- ½ cup Coconut Flour
- 1 tsp Xantham Gum
- 1¼ tsp Baking Soda
- 1¾ tsp Baking Powder
- ½ tsp Ground Cloves
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- (Or replace the above for 1½ tsp Apple Pie Spice)
- 1 stick Butter
- 1 cup White Sugar
- 3 tbsp Brown Sugar
- 2¼ tsp Vanilla Extract
- 3 tbsp Non-Dairy Creamer (Flavored: Vanilla Caramel)
- 3 Eggs
- 1¾ cups Apple – cored, skinned, and finely chopped
Preheat oven to 350°F and grease your pan. Dust the pan with Rice flour (I used Sorghum because we had a lot of it)
In a medium bowl, whisk together the dry ingredients (flour, xantham gum, baking soda, baking powder, spices)
Set aside
In the bowl of your mixer, cream the butter for about 1 minute or until softened.
Add both sugars and beat for about 2 minutes.
Add the eggs, one at a time, and beat until well incorporated.
Blend in the creamer.
Turn mixer on low and add the dry ingredients, half at a time, beating after each addition until they are well absorbed.
(You want a smooth, even consistency)
Remove the bowl from the stand and gently fold in the apples.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until the tester comes out clean and the cake pulls away from the edges of the pan.
Once it is finished, you may dust with confectioners sugar, or drizzle with a glaze made from a blend of fruit juice and confectioners sugar. I used a glaze made from Apricot jelly by first boiling the jelly, then straining it. The resulting glaze was spooned (you can use a pastry brush if you have one) onto the cake.
This would work well as a breakfast cake. The spices were a bit potent, so I would suggest less cloves, and possibly more cinnamon. You want about 1½ tsp of apple pie spice. I made my own mix.
One Response to “Gluten Free Apple Cake”
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April 13th, 2008 at 8:19 pm
So I tried this recipe again, substituting Gluten Free Pantry’s Perfect Pie Crust flour mix for the All-Purpose flour (we couldn’t find any. – by the way, the brand we used was Beth’s). And allspice instead of cloves (since its milder). In addition, we now have a cake leveler, which we used to slice the top off, and put a layer of Peach glaze in between (instead of apricot).
I also didn’t have the same non-dairy creamer, so I used a Soy milk creamer we had, and about 1/8 tsp of Vanilla Extract.
The cake was dense and fairly moist, though I think the cooking time was a bit too long. 30-40 minutes would probably be good. It wasn’t burnt, but very dark (I did about 42 minutes at 350).
The peach and apple flavors complemented eachother fairly well, but the peach seemed to take over. And the cake was good, but fairly mild. I liked the clove and apricot flavors from before. So I think the next cake will have a pinch of clove, and an apricot glaze.
Of course – the next cake is the wedding cake. I’m sure it will be fine, but I want it to be awesome. We’re going to frost our last test cake tomorrow, and see how it tastes with the buttercream frosting.
For the actual wedding cake, I plan on using the clove and apricot, as well as the same flavored non-dairy creamer, if I can find it. If not, I might just find some caramel and stir it in, because that just goes so well with apple. I wanted to use an apple jam glaze, but I couldn’t find any decent brands of apple jelly that weren’t packed with sugar and high-fructose corn syrup (which I’m trying to avoid).