Recipe by GlutenFreeGirl
Delicious moist gluten free cake. It's great with cream cheese icing, powdered sugar, or just plain.Plus it stays moist and tasty for days!!I found the cake to be a little bit crumbly, but it was so delicious it didn't matter.I got this recipe from one of Bette Hagman's recipe books.
Top Review by munchkin613
I have NEVER, EVER reviewed any recipe or anything on-line as long as I have had a computer and email which has been over 20 years. HOWEVER, I became a member of Food.com just to comment on this particular recipe. My granddaughter has Celiac and her brother is lactose intolerant (fun & games in the kitchen!). I have been baking for them since their diagnoses and have tried many, many recipes. Well, I wanted a GF apple cake recipe and found this highly rated one on GFgirl. I had to make some adjustments for the lactose intolerance so I substituted almond butter for the dairy butter and plain water for the milk and put a wee bit more apple in because they love apples. I lightly sprinkled powdered sugar on top before serving. Ten minutes later, no more cake and most of it eaten by the non-GF family members. I have been begged to make another one for tomorrow. Thanks, GFGirl - you rock! Hey, writing a review isn't so hard after all! You have not heard the last from me :-D
- 3⁄4 cup rice flour
- 1⁄2 cup potato starch (NOT potato flour)
- 1⁄4 cup tapioca flour
- 3⁄4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1⁄2 cup butter
- 3⁄4 cup white sugar
- 3 tablespoons brown sugar
- 2 eggs
- 3 tablespoons milk
- 1 1⁄2 cups apples, peeled, cored, and shredded (about 2 apples)
- icing sugar, for dusting (optional)
Directions See How It's Made
- Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
- In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; 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 milk.
- Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
- Remove the bowl from the stand and gently fold in the shredded apples.
- Spoon the batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted tests clean and the cake pulls away from the edge of the pan.
- If serving from the pan, cool at least 10 minutes before removing.
- Dust lightly with icing sugar, if desired.