Gluten Free Apple Cake

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 1 cake
• Serves: 9-12

ingredients

• 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

1. Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
2. In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.
3. In the bowl of your mixer, cream the butter for about 1 minute or until softened.
4. Add both sugars,and beat for about 2 minutes.
5. Add the eggs, one at a time, and beat until well incorporated.
6. Blend in the milk.
7. Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
8. Remove the bowl from the stand and gently fold in the shredded apples.
9. 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.
10. If serving from the pan, cool at least 10 minutes before removing.
11. Dust lightly with icing sugar, if desired.

Reviews

[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

 

[Plado]

This is the best Gluten Free Apple Cake I have yet tried. I didn't have any tapioca flour so used chick pea flour instead and it turned out light and delicious. I had rice flour and potato starch. You have to be careful that baking powder used is also Gluten free as they are not all without wheat gluten. It's worth mentioning that as you can easily get gluten creep into a recipe without knowing it. The end result wasn't dry or heavy which is the fault that many of them have. It literally melted in the mouth and the simulation of gluten was perfect from using xantham gum. I rate this the best tasting Gluten Free Apple cake I've ever made. I have at least 6 recipes and tried them all over the years. I give this one 5 stars. It's superb.

 

[taurean]

This cake was really good! Amazing light texture, not heavy at all like some gluten free items may be. I followed the recipe exactly and served it with a cream cheese frosting, but a taste tester (non-GF baker friend) said the cake was fantastic on it's own as well! The only suggestion I would make would be to add vanilla extract to the batter and perhaps some nutmeg or cloves and allspice to create a more autumnal taste.

 

[laurenlikesfood]

This was sooo good! I used granny smith apples and did a crumb topping (GF oats, brown sugar, cinnamon and butter). It hit the spot and my wheat-loving bf ate half the cake.

 

[UmmBinat]

Delicious. I made this in a smaller deep pan and made some ingredient changes which somehow made it a puddingy type cake. It was extremely good warm and room temperature. I used only dark brown sugar and added 1/3 cup chopped pecans in the batter. I also put a strudel made of pecans/white rice flour/canola oil/and brown sugar in the middle and on top which created a nice crunch. Instead of potato starch (because I need to buy one which is sulfate free) I used 1/3 cup tapioca starch with 1/4 cup extra white rice flour. (I think tapioca is more glutinous thats why I reduced it) I didnt add any vanilla as I had none. So I flavoured it a different way, I substituted egg replacer for the eggs of which I used mango nectar for the liquid part. Also in replacement of the milk I used orange juice because we are dairy free. I replaced the butter with canola oil. I did have to cook it 15 extra minutes because of the pan I think. I used 1 1/2 macintosh apples chopped as apposed to shredded. We ate it warm in a bowl with a spoon the first day and room temperature the second and that was to die for! I will make this again possibly as per your recipe to see the differance.