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Nutrition Facts
Serving Size 1 (108g) Recipe makes 9 servings The following items or measurements are not included below: tapioca flour xanthan gum
Calories 286
Calories from Fat 106		(37%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 298mg		12%
Potassium 165mg		4%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 1.5g	5%
	Sugars 23.8g
Protein 3.1g		6%
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Gluten Free Apple Cake

Recipe #174346 | 1½ hours | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: GlutenFreeGirl
Jun 21, 2006

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.

SERVES 9 -12 , 1 cake (change servings and units)

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.

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Featured Reviews for This Recipe

From: taurean

On Sep 20, 2009

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.

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From: UmmBinat

On Apr 28, 2009

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.

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From: Chef #432668

On Nov 12, 2007

WOW!! I used Splenda for the sugar but didn't alter it otherwise. I kept the apples kind of chunky, too, more like minced instead of shredded. This was such a delicious cake I can't believe it. You are right, it would be nice with an icing of some sort, I'm thinking cinnimon drizzled on top! I'm definitely making this for the holidays. THANKS!!

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From: Chrisbee

On Jan 4, 2009

I can't say enough good things about this cake! It turned out fabulous! I made it in a 9" springform pan and frosted it with 1/2 of Cream Cheese Frosting . This recipe is one we'll definitely make again and again. Thanks for posting!

1 person found this review helpful

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