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5 from 2 votes

Gluten-Free Apple Cake

This Gluten-Free Apple Cake is a family favourite. Studded with caramelised cinnamon apple chunks for a comforting homely bake. Plus, no xanthan gum!
Prep Time20 mins
Cook Time55 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 418kcal

Ingredients

  • 400 g bramley apples 2-3
  • 1 teaspoon ground cinnamon
  • 20 g unsalted butter
  • 3 teaspoons caster sugar
  • 150 g sorghum flour*
  • 80 g potato starch* not potato flour
  • 220 g ground almonds
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 200 g unsalted butter
  • 200 g caster sugar
  • 4 eggs
  • 90 ml whole milk
  • teaspoons vanilla extract

Instructions

  • Melt the butter, sugar and cinnamon together in a large flat based saucepan for about 3 minutes until the sugar has melted. Pour in the apple cubes and coat with the cinnamon caramel. Gently cook for 5 minutes until the apple is just starting to caramelise.
  • Remove from the heat and spread the apples out on a tray in a single layer to allow to cool whilst you prepare the rest of the cake.
  • Pre-heat the oven to 180°C/ 160°C fan / gas mark 4 and line and grease an 8x4” round cake tin.
  • Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  • Add the eggs one at a time and mix until completely incorporated. Then add the vanilla extract.
  • Whisk the sorghum flour, potato starch, ground almonds, baking powder and salt together in separate mixing bowl.
  • Take 2 tablespoons of the flour mix to sprinkle over the cooled apples. Toss to coat and set aside.
  • Add the flour mix into the rest of the ingredients, alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  • Pour ⅓ of the cake batter into the tin. Followed by half of the apples. Then add another ⅓ of cake batter, followed by the rest of the apples. Cover the apple with the final ⅓ of cake batter and smooth the surface.
  • Bake for 50-55 minutes or until an inserted cocktail stick comes out clean.
  • Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and leave to cool completely before scattering with icing sugar.

Notes

  • Flour substitutions *You can substitute the sorghum flour and potato starch with 230g regular gluten-free flour (I use Doves Farm Gluten-Free Plain White Flour)
  • What apples are the best to use? - Bramley apples are my favourite apple to use here but any tart garden apple will be fine. Granny Smiths are also lovely.
  • Should you peel the apples? – Yes, the peel doesn’t give a great texture to the cake if left on.
  • Let the apple chunks cool completely before adding to the cake batter.
  • Avoid placing the apple chunks right in the centre of the cake - it helps to stop the cake from collapsing in the middle when you start cutting it.
  • The cake is delicious warmed and served with vanilla custard.
  • Freezing – the cake freezes really well. I recommend double wrapping in cling film and then tin foil to protect it really well. Remove from the freezer and let defrost overnight before unwrapping.
  • Storing - The cake will keep really well for up to 5 days in an airtight cake tin in a cool dark place. You can keep in a plastic cake box if that’s all you have but the cake will get a little damp and then it’s best within 3 days.

Nutrition

Calories: 418kcal | Carbohydrates: 42g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 128mg | Potassium: 243mg | Fiber: 4g | Sugar: 23g | Vitamin A: 568IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg