Wednesday, October 27, 2010

Gluten-Free Vanilla Apple Cake


Seriously people, all I can say is YUM!


So I was watching Cake Boss on Monday and saw them make a this apple cake that looked to die for. Why I torture myself with watching baking shows I will never know! But it paid off today since I decided to figure out a gluten-free version of the apple cake and it is really good!!

Thanks for the idea Cake Boss!


The cast of characters.


First, cut up 3 apples (ignore the 4th one in the photo, it was one too many!). Add 2 tablespoons of lemon juice to the apples and mix them up so that they don't turn brown.


Add cinnamon and nutmeg to the apples. Seal them and store them in the refrigerator until you're ready to use them. This can be done one day in advance.


Grease a 10" springform pan. You can use butter, shortening, cooking spray, etc.


This is the shortening I use. It doesn't have any soy in it and is made only of Palm Oil. It's great!


Mix the flours, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Make a well in the middle of the flour mixture.


Add egg yolks, oil, water and vanilla into the well of the flour mixture.


Use an electric mixer.


Mix for 4-5 minutes, until smooth and well blended.


Next, let's make a meringue! Meringues are a great way to do a gluten-free cake. It helps make it lighter and fluffier as well as smooth so you don't get a gritty, weird flour taste.

Start with the 4 egg whites and cream of tartar. Blend on medium speed. As the eggs get frothy, start adding the remaining 1/2 cup of sugar by tablespoonfuls. Blend at medium-high speed until stiff peeks form.


Slowly drizzle the flour and yolk mixture into the egg whites. Carefully fold it into the meringue as you drizzle it in.


Fold it in until it's completely mixed in. Don't overmix, you want to make sure to not flatten out the meringue.


Pour the batter into the prepared springform pan.


Arrange the apples on the cake. Since this cake is so light, they apples will sink into the cake, just let it happen, it's all part of the wonderfulness of this cake!


Cube up a stick of butter and scatter them across the top of the cake. Yes, I'm serious. It makes it amazingly yummy! Use a butter substitute if you're intolerant of dairy!

Make up some cinnamon sugar by combining 1/2 cup of granulated sugar with 1 teaspoon of cinnamon.


Cover the top of the cake with the cinnamon sugar. I used all of this mix, because the more cinnamon sugar the better in my world!! If it's too much for you, use as much of it as you would like!


Bake at 350 degrees for 45-55 minutes. Check the cake after 30 minutes. If it is browning too much on top, place a piece of foil over the top for the remaining time.

Cool on a cake rack for ten minutes and use a knife to loosen the cake from the edge of the pan. Release the springform pan side.

Do you think that's enough???


Nope, it needs a glaze!

Mix powdered sugar, boiling water, vanilla and almond milk.


Use a spoon to drizzle the glaze over the top of the cake.



If you have some left at the end, drizzle it over the individual pieces!!


It's really good! I had this for lunch today, is that okay? Too late!

Vanilla Apple Cake
Prep Time: 40 Minutes
Total Time: 2 Hours

3 Large Granny Smith Apples
2 Tbs. Lemon Juice
3 tsp. cinnamon, divided
1 tsp. nutmeg, divided
3/4 cup Oat Flour
1/4 cup Tapioca Flour
1 1/2 cups granulated sugar, divided
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
4 Eggs, separated
1/4 cup Canola Oil
1/4 cup Water
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 cup Butter (1 stick, or butter substitute)

2 cups Powdered Sugar
2 Tbs. Boiling Water
1 Tbs. Almond Milk (Dairy Milk, Soy Milk, etc.)
3/4 tsp. Vanilla Extract

Preheat oven to 350 degrees. Grease a 10" springform pan.

Core, peel and slice the apples into 8 wedges per apple. Combine in a medium size bowl with lemon juice, 1 teaspoon of cinnamon and 1/2 tsp. nutmeg. Seal bowl and refrigerate until ready for use. Can be done up to 1 day in advance.

Combine flours, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg in a medium size bowl. Make a well in the center and add 4 egg yolks, oil, water and vanilla. Beat for 4-5 minutes with an electric mixer until smooth and well combined.

Create a meringue by beating the 4 egg whites and cream of tartar on medium high speed. Once the eggs are frothy, gradually add 1/2 cup of granulated sugar by tablespoons. Mix until stiff peaks form.

Drizzle the flour and yolk mixture into the meringue and gently fold in. Fold in completely, but don't over mix it.

Pour batter into prepared springform pan. Place apples around the top of the cake (they will sink into the cake). Cube the stick of butter and place the cubes on the top of the cake. Mix the remaining 1/2 cup of granulated sugar with remaining 1 teaspoon of cinnamon to create a cinnamon sugar mixture. Sprinkle over the top of the cake.

Bake for 45-55 minutes, until tester inserted into center comes out clean. After 30 minutes, check cake and cover with foil if it is browning too quickly.

Cool on rack for 10 minutes and use a knife to loosen the sides of the cake. Remove the springform pan sides. Let cool completely.

Make the glaze by mixing powdered sugar, boiling water, almond milk and vanilla. Drizzle over the top of cooled cake using a spoon.


Dairy Free Variation: Use a butter substitute on the top of the cake.

Printable Recipe:

1 comment:

  1. Finally, a real person with real food allergies giving us real food ideas and recipees! Thank you Kami! Great job!


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