Gluten Free Apple Cake with as much apple as there is cake. Thinly sliced apples are unpeeled, for the best texture and taste. The apples also look attractive with the colourful skins showing. Such an easy cake to throw together, with the best flavour and it is one of my favourite cakes!.
THE FLOURS NEEDED TO MAKE THIS GLUTEN FREE APPLE CAKE
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe and they are very cheap and affordable to purchase. There are 3 types of gluten free flours in this recipe, as well as the icing sugar, which helps to create volume and lightness to the flour blend.
HOW TO MAKE THE CAKE
This gluten free apple cake is very quick to put together and it is best to weigh out all the ingredients before slicing the apples, just to prevent them browning too much. Next you will cream the butter and sugar, add the egg and beat it in. Slice the apples, add the psyllium husk to gel in the milk, lemon juice and honey. Then add the wet ingredients into the dry ingredients before placing the finely sliced apples on top of the batter.
The apples will not be soft and mushy when cooked and they will still have a little bit of firmness to them. As an option you could always cook the apples in a pan for 3 or 4 minutes with a little butter, sugar and cinnamon to soften them. I have made the cake this way as well, but I prefer the simplicity, flavour and texture of the apples when they are not pre-cooked.
What Type of Apples Should I Use?
With so many apple varieties to choose from it is always best to use an apple that you easily find in your area and that bakes with a great texture and flavour. I love the Gala apples so those tend to be in my fridge for most of the year. I love to eat them fresh and to bake with them. Other favourites are Granny Smith, Braeburn, Ambrosia, Fuji and McIntosh. These are all great apples to bake with.
Gluten Free Apple Cake
For the pastry
- 60 g sorghum flour
- 40 g almond flour
- 30 g buckwheat flour
- 40 g icing sugar
- 1 tsp baking powder
- 1 tsp apple pie spice
- 1/8 tsp salt
- 80 g butter, softened
- 60 g white sugar
- 50 g brown sugar
- 1 large room temperature egg
- 180 g room temperature milk
- 115 g liquid honey
- 1 tsp lemon juice
- 3 g whole psyllium husk
- 4 g flax seed, finely ground
For the topping
- 280 g apple, thinly sliced and unpeeled about 2 large apples
- 1 tbsp white sugar
- 1 tsp cinnamon
- Line an 8 inch round spring form pan with parchment paper.
- Preheat the oven to 375°F
- In a large bowl, combine the sorghum flour, almond flour, buckwheat flour, icing sugar, baking powder, apple pie spice and salt
- In a medium bowl cream the butter, white sugar and brown sugar for about 2 minutes, or until it is smooth and lighter in colour. Then beat in the egg until it is just mixed.
- In a smedium bowl add the milk, honey, and lemon juice. Whisk in the psyllium and flax seed, then let it sit and gel while slicing the apples.
- Wash, core and thinly slice the apples with a mandolin or a sharp knife.
- Add the psyllium husk mixture to the creamed butter and sugar. Stir it in until just combined, and then with a spatula, pour the wet ingredients into the dry ingredients. Mix until there is no loose flour.
- Pour the cake batter into the prepared pan, and place the sliced apples over the top.
- Bake for 35 minutes, or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing it from the pan and before slicing.
- Enjoy while the cake is still warm, but it is equally delicious cold. If there are any leftovers, store them covered in the refrigerator for up to 4 days.
Try this /Saskatoon/apple /rhubarb crisp for another great apple recipe. Any of the fruit are easily exchanged weight for weight with similar fruit.