gluten-free apple cake

A year ago today, our friend Beryl gave us her box of much-loved recipes. She decided that since she can’t cook much anymore, she would pass them onto us. I’ve been loving every recipe. And yesterday, since we were celebrating Beryl’s 99th birthday at our Unitarian fellowship, I made her apple cake. Oh goodness, this one is a keeper. And even though I made it gluten-free, grain-free, and dairy-free, that cake disappeared, leaving only crumbs. It’s kind of dimply and dense, filled with fruit, not a fluffy birthday cake at all. People loved it, including Beryl. Happy birthday, friend. ⠀

 

Gluten-free apple cake with raisins and walnuts 

1 1/2 cups chopped apples
1/2 teaspoon cinnamon ⠀
1/2 teaspoon ground ginger⠀
2 teaspoons baking powder⠀
3 large eggs, separated⠀
1 cup almond flour (120 grams)⠀
1 cup arrowroot (120 grams)⠀
1/2 teaspoon kosher salt ⠀
4 ounces shortening/coconut oil⠀
1 cup cane sugar ⠀
1 cup chopped raisins⠀
1 cup chopped walnuts⠀

Heat the oven to 350°. Grease the bottom and sides of a 10″ springform pan. ⠀

Add the apples to a large pan set on medium heat. Splash about 1/4 cup of water in there, along with the cinnamon and ginger. Stew the apples, stirring occasionally, until they are soft to the touch, about 15 minutes. Turn off the heat.⠀

Whisk together the two flours and salt in a large bowl.⠀

Whisk the egg whites until they are stiff. Set aside the yolks. ⠀

Cream together the shortening/coconut oil and the sugar. When they are soft and fluffy, add the egg yolks, one at a time. Add the flour combination. When the flour is fully incorporated into the batter, add the raisins and walnuts. Add the stewed apples and let the mixer run for a moment. Turn off the mixer. Fold in the stiff egg whites, gently. ⠀


Pour the batter into the springform pan. Bake on the center rack until the edges of the cake are starting to pull away from the pan and a toothpick inserted into the center comes out clean, about 45 minutes. Let the cake cool, then take off the outer ring. ⠀

p.s. If you can’t do those flours, use your favorite gluten-free flour blend instead. ⠀
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7 comments on “gluten-free apple cake

  1. Shuku

    I have almost all the ingredients for this! You have no idea how *happy* it makes me – life has been difficult financially for the last few months so being able to make something special with what I have, with minimal purchases is wonderful (apples and raisins! I can spare a bit to get those!) It also made me cry, because it reminded me of home and a mangled apple cake I made for my parents once…

    Thank you for sharing such a lovely, special recipe.

  2. Tabby

    I’m going to make this this weekend! Looks exactly like my kind of cake – dense and lumpy. I don’t care for fluffy cakes. Thanks!

  3. Lora

    I’m curious about the amount of arrowroot. The normal ratio is 1 teaspoon of arrowroot is equivalent to 1 tablespoon of AP flour. Were there really more than 3 cups of flour originally? This is just so much arrowroot.

    1. shauna

      It worked here but it was a dense cake. You’re more than welcome to use the proportion of flour that works best for you.

  4. Catering Albuquerque

    Yummy! I have been gathering as many different types of gluten free recipes that I can. I have so many people inquiring about this cooking method. I appreciate you sharing this wonderful recipe!

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