Gluten-Free Apple Butter Cake
This moist and warming Gluten-Free Apple Butter Cake is perfect for autumn baking or weekend treat. It delivers a beautifully spiced soft crumb, rich apple flavour with a cinnamon glaze.
Servings: 12
Calories: 286kcal
Ingredients
- 240 g homemade gluten-free flour blend FTL Blend
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 170 g unsalted butter
- 150 g light brown sugar
- 3 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 220 g apple butter
Cinnamon Glaze
- 85 g icing sugar
- 1 tablespoon whole milk
- ¼ teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F
- Line and grease a 900g (2lb) loaf tin.
- Sift together the gluten-free flour, spices, bicarbonate of soda, baking powder and salt in a large bowl and set aside.
- Cream the butter and sugar on a medium-high speed until light and fluffy, it should take about two minutes.
- Add the eggs, one at a time, to the creamed butter and sugar and mix in well. Follow with the vanilla extract and the apple cider vinegar.
- Add the flour mixture alternately with the apple butter, adding the flour in three additions and the apple butter in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
- Pour the cake batter into the prepared tin and bake for 55-60 minutes. Remove from the oven when an inserted skewer comes out clean then remove from the tin and cool the cake on a wire rack completely before icing with the cinnamon glaze.
Cinnamon Glaze
- In a small bowl whisk the icing sugar together with the milk and cinnamon until smooth and just about pourable.
- Pour the cinnamon glaze over the cooled apple butter cake. Allow the glaze to set, which should take about an hour, and then you can serve the cake.
Notes
Apple butter. In the UK you can buy apple butter from specialist producers like Rosebud Preserves or Happy Hedgehog Foods. However, I do recommend making your own apple butter as it’s more economical, is often less sweet and is you can make a good batch to see through through plenty of apple butter cakes (as well as a myriad of other uses).
Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Storing: You can store this cake in an airtight container (but preferably tin rather than plastic as it plastic will keep the cake too moist). Then store the cake in a cool dark place for up to 5 days.
Freezing: Freeze prior to icing. Allow to cool then double wrap in cling film and aluminium foil. Store in the freezer for up to 3 months and thaw at room temperature overnight before unwrapping and icing.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements:These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 12 servings.
Nutrition
Calories: 286kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 90mg | Fiber: 2g | Sugar: 26g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg