Gluten-Free Apple Cake with Cranberries

Gluten-free Apple Cake With Cranberries

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Tiffany Whittaker

By
@Tiffanyann0725

Obtained from Gluten Free Goddess Recipes website

Rating:

★★★★★ 1 vote

Serves:
8-10
Prep:
30 Min
Cook:
50 Min

Ingredients

  • 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
    salt
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    ground cloves
  • 1 c
    organic packed light brown sugar
  • WET INGREDIENTS

  • 1 small
    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)
  • ADD INS

  • 2
    rounded cups chopped apples
  • 1/2 c
    fresh or thawed frozen cranberries halved or chopped
  • TOPPING

  • 1 tsp
    sprinkle top with raw or cane sugar

How to Make Gluten-Free Apple Cake with Cranberries

Step-by-Step

  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.

Printable Recipe Card

About Gluten-Free Apple Cake with Cranberries

Course/Dish: Savory Breads



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