Being gluten free on Thanksgiving is can be challenging (sprinkled with disappointment).
I’ve been gluten free for 11 Thanksgivings now, and although I know which brands of turkeys are gluten free, how to make easy and delicious gluten free gravy, mashed potatoes, and even most side dishes, I generally do without stuffing, rolls, and desserts.
*Cue world’s tiniest violins*
By now, I’m used to my food situation – even after having to go off of dairy two years ago as well. There are a number of substitutes for both gluten and dairy (most available in local stores or a quick delivery away after ordering online).
Given the vast number of diseases and disorders, to be afflicted with one that is cured through dietary changes alone, I truly am thankful…but generally hungry and in search of good gluten free options.
Keyword being good.
So this Thanksgiving, while I watch all my gluten-gobbling family members enjoys a variety of seasonal pies and desserts, I decided I was going to find the perfect gluten-free, dairy free option as well.
I searched a number of gluten free websites, but I also decided to see if I could find a recipe that would be an easy switch to a gluten free version. That’s when I came across the Apple Pie Cake.
It looked delicious, was comprised of more apples than batter, and would only require a flour substitute – the cake was already free of dairy. I’ve made two and aside from the flour made only a few other minor alterations as well.
It’s got more apples than a regular apple cake, and is thicker than a normal slice of pie. Now I know why it’s called Apple Pie Cake! And it’s my new favorite dessert!
So here’s how I made this gluten-free, dairy-free flavorful Apple Pie Cake:
- 5-6 Granny Smith Apples, peeled and sliced thin
- 1/4 cup of Sugar and 2 tablespoons of *gluten free Cinnamon (I use McCormicks) mixed together in a small bowl, set aside
- 3 large eggs
- 1 1/2 Cups of Vegetable Oil
- 1 1/2 Cups of Sugar
- 1 1/2 cups gluten free all purpose baking flour. I used Gluten Free Mama’s Coconut Blend All Purpose Flour which is cup for cup with regular flour, but I’ve also like Glutino Gluten Free Pantry All-Purpose Flour for cakes. I did not like the taste of the GF Bob’s Red Mill flour for baked goods, but other than that feel free to substitute your favorite gluten free blend.
- 3 teaspoons of gluten free Vanilla Extract (I use McCormicks which is listed on their website as gluten free)
1. Preheat oven to 350 degrees. Spray a 9 1/2 to 10-inch pan (a bunt pan also worked fine) with nonstick spray. Line the bottom with a round of parchment paper and then be sure to spray it again.
2. After peeling and slicing the apples, put them in a bowl then pour cinnamon sugar mixture over it (reserving a small amount to be sprinkled on the top of the cake just before baking). Mix until all the apples are coated.
3. Line the pan with the apples until they are 2/3 of the way up the pan.
4. Start the batter by first beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well, then stir in the flour slowly. I added a 1/2 cup at a time until well mixed.
5. Pour the batter on top of the apples, and tap the pan on the counter a few times to allow the batter to sink down and around the apples. Sprinkle with additional cinnamon-sugar.
6. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean.
7. BE SURE TO COOL COMPLETELY in the pan. From the website where I found the recipe, “If you try to remove the cake from the pan while it is still warm, it will tend to break apart. I refrigerated my cake before slicing, and that worked out well. Serve slices with ice cream (warm individual slices in the microwave, if desired).”
*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.