Apple Cake Gluten Free!!!! and Dairy Free!!!!! still YUM!

September 15, 2015 at 5:24 pm / by

A little too late of a post for Rosh Hashana, the Jewish New Year, but never too late for Apple Cake!

Tis the season!

Apple Cake, Gluten-Free
(gluten-free, pareve, dairy-free)
Adapted from a recipe by Gluten-Free Nosh
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Ingredients:

1 1/3 cups brown rice flour
1 cup coconut flour
2/3 cup tapioca starch
1 ½ teaspoons xanthan gum or baking soda
1 tablespoon baking powder
2 cups cane sugar
1 tablespoon ground cinnamon
5 large apples, peeled and sliced thin
4 eggs
1 cup vegetable or safflower oil
1/4 cup lemon juice or fresh squeeze orange juice
2 ½ teaspoons pure vanilla extract

Method:

Preheat oven to 350 degrees. Spray 10-inch tube pan or bundt pan with cooking oil spray (make sure spray does not contain flour).
In a large bowl, gently whisk together the brown rice flour, coconut flour, tapioca starch, xanthan gum or baking soda and baking powder. Set aside.
Remove 5 tablespoons of sugar (from 2 cups) and mix the 5 tablespoons of sugar with the cinnamon. Sprinkle cinnamon-sugar mixture on sliced apples, coating them well.
In another bowl or mixer, beat eggs and the remainder of the sugar for 5 minutes. Add oil, lemon or orange juice and vanilla and beat well. Slowly beat in flour mixture.
In the prepared tube or bundt pan, pour one-half of the batter, then one-half of the apples. Pour another half of the batter, smoothing the batter so it settles around the apples. Bake for 25 mins and then cover with tin foil, then bake an additional 20 minutes, or until the cake looks golden brown and a knife inserted into the center of the cake comes out clean. Let cake cool completely in the pan for at least 1/2 hour. Run a spatula around the edges to loosen the cake before inverting it onto a plate.

So good I forgot to take pictures until half way through!

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Yield: 12 servings

 
 

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