Gluten Free Apple Cake
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.
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INGREDIENTS
Nutrition- 3⁄4cup rice flour
- 1⁄2
- 1⁄4cup tapioca flour
- 3⁄4teaspoon xanthan gum
- 1teaspoon baking soda
- 1 1⁄2teaspoons baking powder
- 1teaspoon cinnamon
- 2teaspoons vanilla
- 1⁄2cup butter
- 3⁄4cup white sugar
- 3tablespoons brown sugar
- 2
- 3tablespoons milk
- 1 1⁄2
-
DIRECTIONS
- 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.