gluten-free apple cake with cranberries

Name: Gluten-Free Apple Cake with Cranberries
Prep time: 30 min
Cook time: 50 min
Yield: 8
Ingredients: 1 cup(s) sorghum flour; 1/2 cup(s) buckwheat flour or almond flour; 1/4 cup(s) tapioca starch or potato starch (not potato flour); 1 teaspoon(s) xantham gum; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground cloves; 1 cup(s) 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 cup(s) light olive oil; 1/2 cup(s) apple sauce; 1/2 cup(s) soy, rice, milk, coconut milk, or regular milk; 1/4 teaspoon(s) lemon juice; 2 tablespoon(s) raw organic agave or organic honey; 2 teaspoon(s) bourbon vanilla (reg vanilla will work); ## ADD INS; 2 - rounded cups chopped apples; 1/2 cup(s) fresh or thawed frozen cranberries halved or chopped; ## TOPPING; 1 teaspoon(s) sprinkle top with raw or cane sugar

(1 RATING)

38 Pinches

Tiffany Whittaker

troutdale, OR

Updated on Mar 2, 2013

Obtained from Gluten Free Goddess Recipes website

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prep time 30 Min

cook time 50 Min

method ---

yield 8-10 serving(s)

Ingredients

1 cup sorghum flour
1/2 cup buckwheat flour or almond flour
1/4 cup tapioca starch or potato starch (not potato flour)
1 teaspoon xantham gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup 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 cup light olive oil
1/2 cup apple sauce
1/2 cup soy, rice, milk, coconut milk, or regular milk
1/4 teaspoon lemon juice
2 tablespoons raw organic agave or organic honey
2 teaspoons bourbon vanilla (reg vanilla will work)
ADD INS
2 - rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries halved or chopped
TOPPING
1 teaspoon sprinkle top with raw or cane sugar

How To Make gluten-free apple cake with cranberries

Step 1

Preheat oven to 350º F. Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

Step 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.
Step 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.
Step 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).
Step 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.
Step 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.)
Step 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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