Here is the final recipe I used for our wedding cakes:

10-inch round pan
(Make 2 cakes, as you will need to stack them)
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 Allspice
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• A pinch of Cloves
• 1 stick Butter
• 1 cup White Sugar
• 3 tbsp Brown Sugar
• 2 tsp Vanilla Extract
• 3 tbsp Non-Dairy Creamer (Flavored: Vanilla Caramel)
• 3 Eggs
• 2 Cortland Apples – cored, skinned, and finely chopped
• 1 Jar of Apricot Preserves (Unsweetened)

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 and vanilla extract.
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)

At this point, the mix will be very thick and sticky.  Don’t worry.  The apples will loosen the mixture, and as they cook, they will release more moisture.  It will be difficult to pour into the pan, but not impossible.  I considered trying adding an additional egg, or some additional milk/creamer/fruit juice, but haven’t tried it yet.

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 the cake has cooled, use a cake leveler to remove the rounded top portion of the cakes.  Spoon the apricot preserves onto the top of one of the cakes.  Flip the other cake on top of the first, so that the cut sections of each cake are touching, with the layer of apricot preserves in between.  

Then apply your chosen frosting (I cheated and used boxed buttercream frosting.  I believe the brand was Wilton’s.  It’s not bad for coming out of a box).

This cake was modified from a cookbook that I have, so I cannot take full credit.  I received many compliments on this cake (for which I am humbly grateful), so eat, and enjoy!