Real Recipes From Real Home Cooks ®

gluten-free apple cake with cranberries

★★★★★ 1
a recipe by
Tiffany Whittaker
troutdale, OR

Obtained from Gluten Free Goddess Recipes website

★★★★★ 1
serves 8-10
prep time 30 Min
cook time 50 Min

Ingredients For gluten-free apple cake with cranberries

  • 1 c
    sorghum flour
  • 1/2 c
    buckwheat flour or almond flour
  • 1/4 c
    tapioca starch or potato starch (not potato flour)
  • 1 tsp
    xantham gum
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp
    ground cloves
  • 1 c
    organic packed light brown sugar
  • 1 sm
    egg or 1 tb ener-g egg replacer whisked with 1/4 cup warm water
  • 1/2 c
    light olive oil
  • 1/2 c
    apple sauce
  • 1/2 c
    soy, rice, milk, coconut milk, or regular milk
  • 1/4 tsp
    lemon juice
  • 2 Tbsp
    raw organic agave or organic honey
  • 2 tsp
    bourbon vanilla (reg vanilla will work)
  • 2
    rounded cups chopped apples
  • 1/2 c
    fresh or thawed frozen cranberries halved or chopped
  • 1 tsp
    sprinkle top with raw or cane sugar

How To Make gluten-free apple cake with cranberries

  • 1
    Preheat oven to 350º F. Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
  • 2
    In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.
  • 3
    In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.
  • 4
    Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter. Add half the apples and cranberries and stir in (keep some for the top).
  • 5
    Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter. Sprinkle lightly with raw sugar.
  • 6
    Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)
  • 7
    Cool on a wire rack. This cake was divine slightly warm from the oven. If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled. Serves 9-10.

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