You may have seen my recent post for a Gluten Free Apple Pie Cake, which I loved, but it was a recipe that I had to alter to make it gluten free. I found this recipe on a gluten free website, and only made a few minor alterations to make it a little more cinnamony as well as a dairy free option for the glaze too. I’m having both this Thanksgiving, so I thought I’d share this other new favorite as well.
- 5-6 Granny Smith Apples peeled and sliced thin or cut into chunks (I went with chunks)
- 1/4 cup sugar and 2 tablespoons of cinnamon mixed in a small bowl
- 2 3/4 cups gluten free flour blend (suggested brand which I bake with as well is Glutino Gluten Free Pantry All-Purpose Flour, but I’ve also recently tried and liked Gluten Free Mama Coconut Blend All Purpose Flour. The only brand I avoid when baking is Bob’s Red Mill which tends to leave an undesirable aftertaste in cakes, cookies, pies, etc.
- 1 tablespoon of Baking Powder
- 1 teaspoon of Salt
- 1 cup of Vegetable Oil
- 2 cups of Sugar
- 1/4 cup of Orange Juice
- 3 tablespoons of (gluten free) Vanilla (I use McCormicks)
- 4 Eggs
– Preheat your oven to 325 degrees.
– Spray 9 1/2 – 10″ pan with cooking spray.
– Peel and core the granny smith apples and either then chop into small chunks or cut them into thin slices.
– Toss the apples with the sugar and cinnamon and set to the side.
– In the mixer, add gluten free flour blend, salt and baking powder.
– In a separate bowl stir together orange juice, oil, sugar and vanilla.
– Add the wet ingredients to the dry slowly and mix until well blended.
– Add the eggs one at a time and mix until well blended again.
– Pour half of batter into your sprayed pan, and then spread half of the apple mixture over the batter.
– Pour the remaining batter over the apples and finish with another layer of apples.
– Bake for approximately 90 minutes (or 60 minutes in a convection oven). The cake is done when a toothpick comes out clean. (Mine took nearly 110 minutes though in a standard oven; the original author baked for 60 using the convection oven).
1 cup powdered sugar, sifted
4 – 6 tablespoons So Delicious Coconut Milk (for a regular dairy option the original recipe calls for 2 tablespoons + of heavy whipping cream)
1 teaspoons ground cinnamon
– Combine all ingredients in a small bowl, using a fork. If needed add more milk if mixture is too thick to pour. (I tried making this with canned coconut milk, but I wasn’t fond of the taste. Almond Milk would probably make a good substitute as well.)
– Pour glaze over cake and allow to set for about an hour before serving.
Side note – the first time I made this cake, pictured above, I used a bunt pan and it didn’t cook well around the center of the pan. The round 10″ pan worked much better. Also, I wasn’t sure if I’d like the glaze, so I went easy on it. My next time around I’ll be using it more liberally on the cake.
*In case you’re new to the gluten free lifestyle, even single ingredient spices can contain gluten. I use McCormick’s Vanilla as well their other single ingredient spices which they list as gluten free on their website. Some of their mixes do contain gluten ingredients though, so when in doubt always check with the manufacturer.