This Easy Gluten Free Apple Cake with Applesauce is super easy and quick to make and packed with Fall and Winter flavours. Perfect for breakfast, afternoon tea or dessert, this simple one-bowl Apple Cake with Gluten-Free Flour is a delicious spiced cake to enjoy when you can't eat gluten!
3Apples(you might only need 2 if using large apples)
100gr (1/2 cup)Light Brown Sugar
200ml (3/4 cup + 1 tablesp.)Smooth Applesaucepreferably unsweetened
200grPlain / AP Gluten-Free Flour(*)
1 1/2teasp.Gluten-Free Baking Powder
1/2teasp.Ground Cinnamonor more to taste
Flaked Almonds to taste, optional
Preheat your oven on 180'C/350'F and line a 22cm / 9 inch Springform Pan with Baking Paper (or grease it well).
Melt the butter in the microwave and set aside to cool down.
Core and cut the Apples into thin slices (see note 1). Set aside.
In a large bowl, whisk together the Eggs and Brown Sugar for 2 to 3 minutes or until very foamy and bubbly.
Whisk in the Applesauce and Melted Butter until smooth.
Sift in the Gluten-Free Flour, Baking Powder, Salt and Ground Cinnamon. Quickly mix until combined, making sure not to over-work the batter (see note 2).
Directly tranfer the batter into the pan (see note 3). If needed, use a small spatula to spread it and smooth out the top.
Place the sliced apples over the cake batter and genlty press them in. Optionally, sprinkle the cake with some Flaked Almonds.
Bake for 40 to 45 minutes or until a skewer comes out clean. Leave to cool down completely before taking out of the pan.
Optional: dust with a little bit of Icing Sugar before serving.
(*): make sure the gluten-free flour mix you use contains a thickener like xanthan gum or guar gum to replace the effects of the gluten. Otherwise, the cake will not bind properly and be extremely crumbly. You cannot replace a gluten-free flour mix with 100% of a flour that doesn't contain gluten like rice or coconut flour.This cake was made in a 22 cm / 9 inch Springform Pan.Notes:
Depending on the size of your apples, you might only need 2 instead of 3 to cover the cake. If using small apples, you will need 3; with large apples you might only need 2. You can peel the apples too if preferred.
Don't forget to sift the dry ingredients, especially the gluten-free flour that can have lumps in it. It is also very important to not over-mix the batter once the flour has been added to avoid getting a tough, chewy cake.
Gluten-Free Flour tends to absorb the liquids quite quickly and thicken very fast, so it is essential to transfer the batter into the pan directly after having mixed in the flour.