Spiced Toffee Apple Cake

Gluten-Free, Soya-Free, could be Dairy-Free
Servings 20 slices
Author Vicki Montague - The Free From Fairy


  • For the cake:
  • 1 cup gluten-free SR flour
  • 1 cup ground almonds
  • 1 cup polenta
  • 2 cups sugar
  • 1 cup vegetable oil check soya free if important
  • 1 cup plain full fat yoghurt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 tsp baking powder gluten-free
  • 2 eating apples finely sliced, pips and stem removed
  • For the sauce:
  • 1 tbsp virgin coconut oil
  • 3 tbsp dark brown sugar
  • optional 1/2-1tsp treacle
  • 1 tsp water


  1. Pre-heat the oven to 180 degrees, 160 degree fan oven.
  2. Place the flours, sugar, spices and baking powder in a large bowl and mix to combine.
  3. Add the oil, eggs, yoghurt and vanilla extract and mix well with a large spoon until combined.
  4. Place the finely sliced apples onto a non-stick baking tray, spreading them out well.
  5. Pour the cake batter into a greased tray approx. 20cm X 30cm in size and smooth over the top.
  6. Put both the cake mix and the apples into the pre-heated oven.
  7. After 30-35 minutes check the cake. When it is done it should be firm to touch, golden on top and a skewer should come out clean.
  8. Leave the apples in the oven for a further 5-10 minutes until they are starting to brown and crisp.
  9. Whilst the cake is cooling prepare the toffee sauce.
  10. Place the sugar, coconut oil and water (and treacle if using...this gives it a rich, deep flavour) into a small saucepan and heat over a low heat, stirring until the sugar dissolves.
  11. Allow the sauce to boil for approx. 5 minutes to produce a thick sauce, but one that can still be poured. If it is too thick add a splash of water and mix to combine.
  12. When the cake has cooled a little, cut into slices, place the apple pieces on top and drizzle with the toffee sauce.
  13. This was lovely served warm with greek yoghut to cut through the sweetness!