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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Apple Cake Recipe (Dairy Free)

14th October 2016 ·

Gluten Free Apple Cake Recipe (Dairy Free)

Dairy-free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Sweet Gluten Free Recipes

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This deliciously moist gluten free apple cake is very easy to make and the perfect way to use up apples this Autumn. I’ve used red eating apples with a little mixed spice for the perfect gluten free cake.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

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The story behind the recipe

I developed this recipe for Cake Decorating & Sugar Craft magazine. I was told were going to do a full page feature on my gluten free flour. I’m not sure if it ever happened so I thought I would share the recipe today since there are so many apples around at the moment.

I also have a huge amount of my gluten free flour blend in the house so what better way to use it than to create another cake recipe.

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How to make gluten free apple cake

It’s really easy to make any cakes gluten free with my gluten free flour blend. In fact, it’s so easy you don’t need special recipes like you do with most other gluten free flour blends. Instead you can choose any recipe you like and just use my gluten free flour in the place of wheat flour.

So for this gluten free apple cake I’ve combined sugar, butter, eggs and flour along with mixed spice, apples and milk to make a delicious moist loaf cake.

The only additional ingredient I’ve added is psyllium husk powder, or xanthan gum. This just helps the cake bind together well although it isn’t absolutely necessary when using my gluten free flour blend.

In fact in most cake recipes I skip it all together. It just depends on what texture you like your cake to have. The only reason for adding it into this cake recipe is so that it holds together well around the apple pieces. However don’t worry if you don’t have any.

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What equipment will I need?

You don’t need very much to make this apple cake. I personally like to use my Sage stand mixer to make cakes. It helps to get lots of air into them but isn’t completely necessary.

If you don’t have one then use an electric whisk like this one to cream the butter and sugar together.

I highly recommend investing in this really good loaf tin for this cake and for making gluten free bread in. It creates the perfect sized loaves and when making bread it has nice tall sides to support the structure.

Pin my gluten free apple cake recipe:

A delicious moist gluten free apple cake recipe. #glutenfreeapplecake #glutenfreecake #dairyfreecake #glutenfreedairyfreeapplecake #freefromfairy

Gluten-Free Apple Cake

A simple, moist gluten free apple cake. It's gluten free, nut free, soya free (choose margarine carefully or use butter if not dairy-free) and can be made dairy free.
3.82 from 11 votes
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Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings 10
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 140 g butter - or dairy-free margarine
  • 140 g light brown sugar
  • 3 medium eggs
  • 140 g plain Free From Fairy flour
  • 2 tsp mixed spice
  • 1 1/2 tsp baking powder - make sure it's gluten free
  • 1/4 tsp psyllium powder - or 1/2 tsp xanthan gum
  • 2 tbsp milk - or dairy-free milk
  • 2 red apples - peeled, cored and chopped
  • Extra light brown sugar for decoration

Instructions
 

  • Grease and line a 1kg (2 lb) loaf tin and pre-heat your oven to 160 degrees/140 fan/gas 3
  • Cream the butter or margarine with the sugar until pale and fluffy
  • Add the eggs and beat again. Don't worry if the mixture separates
  • Combine the dry ingredients in a mixing bowl and stir well
  • Add the dry ingredients and milk to the wet ingredients, and beat to combine
  • Finally stir through the apple chunks
  • Scoop the mixture into the prepared loaf tin and bake in the oven for 50 - 60 minutes until a skewer inserted into the middle comes out clean
  • Leave to cool in the tin for 10 minutes before removing and cooling on a wire rack
  • Allow to cool completely before scattering the top of the cake with more light brown sugar

Notes

Nutrition data for guidance only

Nutrition (Approx)

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 128mg | Potassium: 176mg | Fiber: 2g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 66mg | Iron: 0.8mg
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Comments

  1. Sophie says

    29th September 2019 at 5:05 pm

    5 stars
    I’ve made this recipe repeatedly these past few weeks as we have so many apples to use up, each time it works perfectly and tastes amazing! Love this time of year, I’ve done some extra foraging and added some blackberries and it also tasted delicious!

    • Vicki Montague says

      30th September 2019 at 12:06 pm

      Oh I’m delighted to hear this. Thanks for letting me know!

  2. Frances Lancaster says

    26th August 2019 at 5:37 pm

    This recipe is amazing. Went down we with all the family, even the non allergy people! I was wondering if this is suitable for freezing?

    • Vicki Montague says

      4th September 2019 at 3:04 pm

      Hey Frances, so glad you liked the recipe. I always freeze cakes and never have a problem :).

  3. emma amoscato says

    17th October 2016 at 9:12 pm

    I’m sorry you are facing so many setbacks but I’m glad you have found somewhere new to sell it. You are doing a great job, everyone loves your flour and I believe in you. #freefromfridays

    • Vicki Montague says

      19th October 2016 at 1:59 pm

      Thanks so much Emma!

  4. Vicki Montague says

    17th October 2016 at 11:06 am

    Thank you Renee. You have been wonderfully supportive x

  5. Fran says

    15th October 2016 at 12:35 pm

    Congratulations on getting it on to Amazon, fantastic! I will definetely support you in buying it however I just wondered what the percentage of potato starch is in the flour please? Ideally I like to avoid this completely because as a resistant starch it causes me digestive discomfort but I’m wondering if it’s just a small amount in your flour then it might be ok.

    • Vicki Montague says

      17th October 2016 at 11:05 am

      Hi Fran. The potato starch only makes up a very small percentage of the mix. I can’t tell you exactly or I will eventually give the recipe away!!! It is the smallest amount of all the flours…less than 15%!

  6. Mel says

    15th October 2016 at 12:22 pm

    The price might be slightly higher, but the fact postage is included makes a huge difference in my eyes! I can’t wait to order it from Amazon and bakes more goodies for my baby girl. Your cake looks yummy too! Thanks for linking with #FreeFromFrodays sweet pea 😉 can’t wait for our catch up at River Cottage

    • Vicki Montague says

      17th October 2016 at 11:03 am

      Thanks so much Mel for your support. I can’t wait to see you at RC!!!

  7. Intolerant Gourmand says

    14th October 2016 at 6:36 pm

    Oh my goodness do I love the sound of this recipe!! I love apple cake, and matched with a mug of tea, it’s perfect for chilly afternoons!
    Well done on being accepted on Amazon, that’s a great achievement!
    Here’s to a good and positive week next week! Xx

    • Vicki Montague says

      17th October 2016 at 11:03 am

      Thanks Nat. It’s a start. Fingers crossed it sells!

  8. Sarah James @ Tales From The Kitchen Shed says

    14th October 2016 at 6:25 pm

    Your apple loaf cake looks delicious Vicki. How exciting that your selling your flour on Amazon, wishing you every success.

    • Vicki Montague says

      17th October 2016 at 11:02 am

      Thank you so much Sarah.

  9. Midge says

    14th October 2016 at 1:21 pm

    Yum! This looks lovely! I do love apple cake! Glad you have sorted the flour dilemma out lovely! x

    • Vicki Montague says

      14th October 2016 at 1:25 pm

      Thanks Midge. Not sure the dilemma is quite sorted. Having 936 bags of flour in the house is less than ideal!!!! 😉 Hopefully it will sell on Amazon and I will be able to ship more in!

  10. Sally says

    14th October 2016 at 1:13 pm

    hi there
    So pleased you have finally got the outlet at Amazon. It’s just so hard being a small producer and delivery costs are always huge. Would you ever sell your secret recipe blend to a large flour manufacturer?? Hard question but it could eventually be an option. Just a thought!

    • Vicki Montague says

      14th October 2016 at 1:23 pm

      Hi Sally, thank you for your kind words. I would jump at selling the recipe!!

3.82 from 11 votes (10 ratings without comment)

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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