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Gluten free apple carrot cake recipe

Gluten free apple carrot cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

A great gluten free recipe for a moist apple and carrot cake made with ground almonds and cornmeal. Arranging the apples on top is a bit more work but it looks much nicer this way.

5 people made this

IngredientsMakes: 1 23cm cake

  • 600g tart apples, peeled
  • 200g carrots, finely grated
  • 3 tablespoons lemon juice
  • 4 eggs, separated
  • 100g unsalted butter
  • 100g caster sugar
  • 100g cornmeal or fine polenta
  • 125g ground almonds
  • 1/2 teaspoon baking powder
  • 3 to 4 tablespoons marmalade or apricot jam
  • icing sugar for dusting

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Finely grate 100g of apple; mix grated apple with grated carrot and set aside. Thinly slice the remaining apples; sprinkle with lemon juice to prevent browning.
  2. Preheat oven to 180 C / Gas 4. Grease or line a 23cm springform cake tin.
  3. Beat egg yolks with butter and 50g sugar until light and creamy.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 50g sugar and beat until stiff.
  5. Add cornmeal, ground almonds and baking powder to the butter mixture; beat well. Carefully fold in grated apples and carrots, then fold in the stiff egg whites.
  6. Transfer the mixture into prepared cake tin, smoothing the top with a spatula. Layer apple slices on top in a circular shape. Bake for 45 minutes in preheated oven.
  7. Warm the marmalade or jam; brush on top of the warm cake. Allow to cool before removing from cake tin; dust with icing sugar before serving.

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Healthy Gluten Free Carrot Cake with Maple Cream Cheese Frosting

You can leave your mixing bowls in the cupboard for this healthy, gluten free carrot cake recipe! The batter gets whizzed up right in the Vitamix or food processor, and the result is seriously amazing. [New VIDEO below!]

I tested this gluten free carrot cake six times. In all honesty, this was one of those unicorns that hit the mark on the first test, but then I kept “testing” it for quality control. Okay fine, I just wanted to eat more cake. This is my new favorite carrot cake recipe, hands-down, and you’re not going to believe that it’s a healthy cake you can feel good about eating.


1-Bowl Carrot Apple Snack Cake

Ingredients

  • 1 1/2 batches flax eggs (1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as original recipe is written)
  • 1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)
  • 1/3 cup mashed very ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain unsweetened almond milk (or other dairy-free milk)
  • 1 heaping cup (packed) grated carrot
  • 1/2 cup finely grated apple
  • 2/3 cup gluten-free rolled oats
  • 1 1/2 tsp baking soda
  • 1/2 cup almond meal (or flour)
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

FROSTING optional

  • 1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)
  • 1 Tbsp coconut oil (melted // optional – helps the frosting firm up when chilled)
  • 1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)
  • 2 Tbsp lemon juice
  • 3 Tbsp maple syrup (plus more to taste)
  • 1 tsp vanilla extract

Instructions

Video

Notes

Nutrition (1 of 9 servings)

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!


Vanilla Vegan Gluten Free Cake (Oat Flour only!)

Ok, guys, it's finally here. And! You're going to LOVE it!

The amazing chef, baker Britt has NAILED perhaps the healthiest, fluffiest vegan carrot cake made from homemade oat flour! Technically, because rolled outs are being used, its flourless!

Behold the only vanilla vegan gluten free cake recipe you’ll ever need! This super light and tender oat flour cake is full of sweet vanilla and baked to have the perfect crumb texture so that everyone will love this cake, vegan or not!. Topped with a super creamy dairy free buttercream, this vanilla oat flour cake is the perfect treat for all occasions! You won’t even know it’s gluten free, eggless, and dairy free!

ESSENTIAL Tips from Britt to create the best cake ever

As with all of my cake recipes, I love to offer up some extra baking tips to ensure that this cake turns out just as amazing for you each time!! Below are a few of my top recommendations for baking this oat flour cake. I’ve also included a few troubleshooting situations to help you during your baking process.

Do NOT make any substitutions unless otherwise noted.

This means PLEASE do not substitute out the oat flour for this cake. This vegan gluten free cake is designed specifically for oat flour, since my vegan vanilla cake already has the option of using gluten free 1:1 baking flour (Bob’s Red Mill in the blue bag). The ratios of wet to dry ingredients have been altered in this recipe to specifically fit how oat flour bakes, whether homemade or store bought.

Any other substitutions I’ve noted in the recipe card, i.e. using coconut sugar in place of granulated sugar, or using whichever dairy free milk you’d like- please feel free to use those!

Please make sure all your wet ingredients are room temperature.

This is the biggest issue that I see when baking cakes. Not using room temperature ingredients. This is so important, even for gluten free vegan cakes, as drastically different temperatures in the batter will cause gumminess and denseness in the cake.

Use homemade oat flour or store bought oat flour!

Some oat flour cakes recommend just using homemade oat flour, but this vanilla vegan gluten free cake can use both! This is because we’re using gram measurements, which is a much more accurate way to bake. 460 grams of oat flour either way is the same. I will note that homemade oat flour has a more rustic feel (which is what I used in the photos for this recipe). Personally, I LOVE it, and it definitely tastes “oat-ier.” If you want a more classic vegan vanilla cake taste while still using oat flour, choose store bought! I recommend Arrowhead Mills for that.

You can make this cake as a three layer 6″ cake or a two layer 8″ cake

Either will work here! You can even use the batter to make a vegan gluten free sheet cake as well. Please keep in mind that the baking temperatures will be slightly different. If you’re doing a two layer 8″ cake, there will be more batter in the cake pans, yielding a longer baking time.

Make sure your leavening agents (i.e. baking powder + baking soda) are still good to use!

It’s more common than not that when we go to bake a cake (or any baked good), our baking powder and/or baking soda are expired/not good anymore. This is what most often causes the cakes to not fully rise. If you’ve had your baking powder/soda for more than 6 months, or it wasn’t properly stored, definitely be sure to purchase some new before beginning. If you’re unsure as to whether or not your leavening agents are still good to use, you can check out this great article on how to check if your leavening agents still work!

Ingredients

  • 3/4 cups (200 grams) unsweetened dairy free milk, room temperature
  • 1 tsp apple cider vinegar (to be mixed with dairy free milk milk)
  • 5 1/8 cups (460 grams) gluten-free rolled oats* see note for store bought oat flour measurement
  • 2tsp baking soda
  • 1 tbsp arrowroot starch or cornstarch
  • 1 tsp baking soda
  • 1 cup (200 grams) granulated coconut sugar or regular sugar
  • 1/2 cup (113 grams) salted vegan butter (I recommend Flora Plant butter), room temperature
  • 3/4 cup (190 grams) unsweetened applesauce, room temperature
  • 2 tbsp vanilla extract (yes 2 full tablespoons!) or, 1/12 tbsp vanilla extract + 1/2tsp vanilla powder
  • 2 cups (450 grams) vegan butter, softened
  • 4 cups organic powdered sugar
  • 1 tsp vanilla extract or 1/2 tsp vanilla powder
  • 2–4 tbsp unsweetened dairy free milk
  • Vegan food coloring: rose powder, plant-based powders, liquid coloring

Instructions

  1. Preheat the oven to 350 F. Grease three 6″ cake pans with cooking oil, and line them with parchment paper. Set aside.
  2. Measure out all ingredients before beginning.
  3. Prepare the oat flour: pulse the oats in a high speed blender or food processor until they reach a fine flour. Please see this post on how to make oat flour for all the tips and tricks.
  4. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.
  5. In a medium bowl, whisk together the oat flour, baking powder, arrowroot starch, and baking soda. Set aside.
  6. Make the batter: In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.
  7. Bake the cakes: Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6″ cake pans, or until the toothpick comes out clean.
  8. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.
  1. When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
  2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
  3. Add in vanilla and 2-4 tablespoons of dairy free milk as needed, and continue to beat until desired texture.
  4. Frost cake and enjoy! Use vegan food coloring, as recommended in the post, to decorate your cakes.

Notes

  1. If using store bought oat flour: use the weighted measurement for the oat flour. You’ll need 460 grams of oat flour, which roughly translates to 5 cups oat flour.
  2. Refined sugar free: to make this cake refined sugar free, you can use coconut sugar in the cake and make powdered coconut sugar for the buttercream. Please not that the cakes will be caramel in color and in taste, but still delicious!
  3. For all cake tips, please read the above blog post!

*We're doing a last minute Organic Vanilla Powder sale! Enjoy 15% off on the site today (discount already applied)


Gluten Free Carrot Cake

This Carrot Cake is moist and yummy, and best of all, it's vegan! Try this recipe when you have lots of fresh carrots, it's guilt free and gluten free, too!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

  • 2 Tbsp. (13.0g) flaxseed meal
  • 3 Tbsp. (42.0g ) hot water (195°F-208°F)
  • 2/3 cup (79.3g) white sorghum flour
  • 1 cup (148g) brown rice flour
  • 1/3 cup (46.7g) potato starch
  • 3 Tbsp. (21.0g) tapioca flour
  • 1 tsp. (2.5g) xanthan gum
  • 5 tsp. (17.5g) baking powder
  • 1 tsp. (5.3g) baking soda
  • 1 tsp. (2.0g) ground cinnamon
  • 1 tsp. (2.1g) ground nutmeg
  • 1 cup (198g) sugar
  • 4 Tbsp. (58.8g) apple sauce
  • 2/3 cup (144g) olive oil
  • 1-1/8 cup (124.5g) peeled and shredded carrot
  • 2 Tbsp. (13.0g) flaxseed meal
  • 6 Tbsp. (84.0g) hot water (195°F-208°F)
  • 1/3 cup (39.7g) white sorghum flour
  • 1/2 cup (74g) brown rice flour
  • 3 Tbsp. (24.6g) potato starch
  • 1-1/2 Tbsp. (10.5g) tapioca flour
  • 1/2 tsp. (1.3g) xanthan gum
  • 2-1/2 tsp. (8.8g) baking powder
  • 1/2 tsp. (2.6g) baking soda
  • 1 tsp. (2.0g) ground cinnamon
  • 1/2 tsp. (1.0g) ground nutmeg
  • 1/2 cup (99g) sugar
  • 3 Tbsp. (44.1g) apple sauce
  • 1/2 cup (108g) olive oil
  • 1 cup (110.7g) peeled and shredded carrot
  • 2 Tbsp. (13.0g) flaxseed meal
  • 6 Tbsp. (84.0g ) hot water (195°F-208°F)
  • 2/3 cup (79.3g) white sorghum flour
  • 1 cup (148g) brown rice flour
  • 1/3 cup (46.7g) potato starch
  • 3 Tbsp. (21.0g) tapioca flour
  • 1 tsp. (2.5g) xanthan gum
  • 5 tsp. (17.5g) baking powder
  • 1 tsp. (5.3g) baking soda
  • 1 tsp. (2.0g) ground cinnamon
  • 1 tsp. (2.1g) ground nutmeg
  • 1 cup (198g) sugar
  • 4 Tbsp. (58.8g) apple sauce
  • 2/3 cup (144g) olive oil
  • 1-1/8 cup (124.5g) peeled and shredded carrot

Ingredients (for BB-PDC20):

  • 12g (2 Tbsp.) flaxseed meal
  • 80g (approx. 80mL) hot water 195-208°F (91-98°C)
  • 60g (4 Tbsp.) apple sauce
  • 144g (approx. 160mL) olive oil
  • 91g (3.2 oz.) peeled and shredded carrots
  • 73g (2/3 cup) white sorghum flour
  • 130g (1 cup) brown rice flour
  • 53g (1/3 cup) potato starch
  • 25g (3 Tbsp.) tapioca flour
  • 3g (1 tsp.) xanthan gum
  • 15g (5 tsp.) baking powder
  • 5.5g (1 tsp.) baking soda
  • 2g (1 tsp.) ground cinnamon
  • 2.5g (1 tsp.) ground nutmeg
  • 206g (1 cup) sugar

*This recipe may result in a shorter loaf than other recipes

In a small bowl, add flaxseed meal and hot water and let stand 10 minutes.

In a large bowl, mix the flour ingredients (white sorghum flour, brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, ground cinnamon and ground nutmeg) and sugar well with a whisk.

In a separate bowl, mix flaxseed meal solution, apple sauce, olive oil well with a whisk. Add the shredded carrot. Make sure the kneading blade(s) are properly attached, and pour into the baking pan.

Add the flour mixture from step 1 into the baking pan.

Place the baking pan in the Home Bakery, close the lid and plug the power cord into the outlet. Select CAKE course. Set the crust setting to MEDIUM for BB-CEC20/BB-PAC20/BB-PDC20 model and REGULAR for BB-HAC10 model. Press START

When add beeps sound, open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Please be careful if the kneading blade(s) is moving.

Close the lid and continue baking. For BB-HAC10, BB-PAC20 and BB-PDC20 models, press START to resume kneading.

When baking completes, press CANCEL and remove from pan. Allow to cool before slicing and serving.


Last week, while perusing Instagram, my daughter asked if I had ever made carrot cake. Well, sure a long time ago B.C. (before Celiac’s) I did. Back then I could bake just about anything with success, regular flour is… predictable. Gluten free, well not so much.

I love carrot cake, it’s a great way to hide vegetables in baked goods. Also, I do have a habit of freezing my baked creations, and muffins seemed to be easier to freeze per serving. I would have had to pre-slice the cake in order to freeze it, no thank you.

These are not just your average muffins either, they strike a nice balance between mandatory breakfast item and grab anytime of day kind of muffin. Further perfected with a nice crispy, slightly sweet and crunchy top, arguably the best part! Jammed packed with grated carrots and apple clearly ticks the box for healthly, and just enough spice to make them interesting.

Looking forward to breakfast tomorrow….

Category: Brunch, Gluten Free, Vegan, Vegetarian

  • 1 1/2 flax eggs, or 2 large eggs lightly beaten
  • 1/4 cup olive oil
  • 1/3 cup mashed very rip banana, approx. 1 large
  • 1/4 cup agave nectar or maple syrup
  • 1 large apple, peeled and grated
  • 1/4 cup brown sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnanmon
  • 1/2 unsweetened almond milk
  • 1 heaping cup (packed) grated carrot, approx. 3 large carrots
  • 2/3 cup gluten free rolled oats
  • 1/2 cup almond meal
  • 1 cup + 2 Tbsp all purpose gluten free flour
  • Topping
  • 1 tsp or so of dark brown sugar per muffin
  • 1/4 cup chopped unsalted walnuts

Prepare flax egg if using.

Preheat oven to 375 degrees, prepare muffin tin with liners or lightly grease them, set aside.

To flax egg or regular eggs add mashed banana agave or maple syrup, olive oil and whisk to combine.

Add brown sugar, baking soda, salt, cinnamon and almond milk stir to combine.

Fold in the grated carrot and apple, oats, almond meal and gluten free flour and stir to combine.

Divide evenly among 12 muffin tins, I used a medium ice cream scoop, filling them to top.

Sprinkle with brown sugar and crushed walnuts.

Bake for 30-35 mins or until deep golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and let sit for 5 minutes, flip over onto their side and let cool completely or remove to wire rack.

If you prefer to bake a loaf use a 8 x 8 pan and bake for approx. 45 minutes.


Carrot cake evolved out of the middle ages in Europe, but it didn&rsquot take off in the U.S. until the mid-twentieth century. That&rsquos when we began layering it, tossing in more ingredients, and slathering it with cream cheese frosting. My gluten-free and dairy-free carrot cake recipe is definitely an American version, but I&rsquove added a few of my own twists, which have been very well received.

  • More Spices &ndash Cinnamon is liberally sprinkled into most carrot cake recipes, but I like to include some nutmeg and ginger too. These two spices add a little more depth and elevate this gluten-free carrot cake to holiday worthy.
  • Lower in Fat &ndash Carrot cake is usually very heavy in oil. I reduce the oil quite a bit, but add applesauce for moisture. There is still enough fat to keep the cake tender, but it&rsquos lighter on the stomach.
  • Less Sugar &ndash You can&rsquot reduce the sugar in carrot cake too much, but I&rsquove lowered it just enough to keep it from being too sweet (particularly when frosted!) and to let more of the carrot flavor shine.
  • Vanilla Frosting &ndash I forgo the cream cheese alternatives, and make a fluffy vanilla frosting that literally melts in your mouth. It&rsquos a delicious compliment to moist carrot cake without overwhelming the flavor. And it&rsquos optionally dairy-free!
  • Gluten Free &ndash I&rsquove swapped out the flours, and yet, all of my family members love it &ndash even the ones who eat wheat. In fact, no one will ever know this carrot cake is gluten-free unless you specifically tell them!


I love keeping family recipes alive.

Our family was wholly traumatized when my Mamo passed away, and no one had bothered to write down the chiffon cake recipe.

This is THE cake that she had made for ALL the grandkids and ALL the great-grandkids for birthdays over the years. Losing this recipe made me realize how important it is to hold on to these memories.

(If you are wondering, we were able to finally find the infamous chiffon cake recipe. I will be posting that story here as well.)


The Best Gluten Free Carrot Cake

  • Author: Emily Koch
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: (1 cake) 8 to 12
  • Category: dessert, baking
  • Cuisine: gluten free, refined sugar free

Description

Gluten free carrot cake with cream cheese frosting is studded with carrots, raisins, pineapple, and laced with warming spices. The perfect cake for parties and holiday celebrations.

Ingredients

  • Cake
  • 1 1/2 cups + 1 tablespoon carrots, finely shredded – about 3 to 4 large carrots (see notes)
  • 1 1/2 cups + 2 Tablespoons all purpose gluten free flour blend (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
  • 1 1/2 cups + 1 tablespoon blanched almond flour (not almond meal)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon + 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 3 eggs, room temp
  • 1/2 cup + 1 tablespoon coconut sugar
  • 1/3 cup coconut oil, melted
  • 3/4 cup pure maple syrup or honey
  • 3/4 cup unsweetened applesauce
  • 3/4 cup + 1 tablespoon canned crushed pineapple, drained
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup milk (I used unsweetened almond milk, but any kind will work)
  • optional: 2/3 cup golden raisins (can swap for chopped walnuts or pecans, if you prefer)
  • Frosting Options (see notes) (click here for the recipe) – dairy free option that resembles buttercream frosting (click here for the recipe) – a slightly lighter version of traditional cream cheese frosting. (click here for the recipe)
  • Topping/decoration
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Prepare: Position your oven rack in the middle of your oven. Preheat your oven to 350 degrees Fahrenheit. Grease two round 9 inch cake pans or three 8 inch cake pans, set aside. At this time also grate your carrots so that they are ready to go.
  2. Mix the dry ingredients: To a large mixing bowl add the gluten free flour blend, almond flour, salt, baking powder, baking soda, cinnamon, ginger, allspice, and nutmeg – whisk to combine and set aside.
  3. Mix the wet ingredients: To a medium sized mixing bowl add the eggs and coconut sugar, whisk until well combined. Add the coconut oil, maple syrup, applesauce, crushed and drained pineapple, vanilla, and milk – whisk until everything is well combined.
  4. Combine the wet and dry ingredients: Transfer the wet ingredients to the bowl with the dry ingredients, use a spatula to gently stir until everything is well combined. Fold in your grated carrots and raisins (if using). The batter should be thick but slightly runny. If it seems too runny add 1 or 2 more tablespoons of GF all purpose flour. Evenly divide the batter between the cake pans. Tap the pans on the counter a few times to release any air bubbles.
  5. Bake: Transfer the cake pans to the middle rack of the preheated oven. Bake for 25 to 30 minutes, or until the top of the cake is firm and a toothpick removes mostly clean from the center.
  6. Cool: Cool the cakes completely (about 1 hour) on a wire rack. To remove the cakes gently run a butter knife around the sides and then flip the cake out onto a plate or your hand to catch it.
  7. Make the frosting: While your cakes are cooling make your frosting (about 10 to 20 minutes of time, depending on if you make cream cheese frosting or vegan cashew frosting) – links to recipes above.
  8. Frost the cake: Once the cakes have completely cooled place a teaspoon of the frosting on the center of your cake stand or serving platter to hold the cake in place. Carefully transfer one cake to the center of the cake stand/platter, placing the cake upside down. Use an offset spatula to spread half of the frosting on the cake, right to the edges so some will show when you put the second cake layer on top. Transfer the second cake on top of the first cake, placing it upside down. Spread the remaining frosting on top of the cake, right to the edges. Use the spatula to smooth the frosting out. Sprinkle the chopped nuts around the edge of the cake, if desired.
  9. Chill the cake: Cover and chill the cake for at least 3 hours, or overnight. You can eat the cake right away, but it is way better chilled. Store covered in the fridge for up to 1 week.

Notes

carrots: I highly recommend finely grating your carrots using the medium size grater on a box grater. This does take a little more elbow grease, so if you are in a hurry you can use the largest grater you would normally use to grate carrots. BUT I tested the cake with both sizes of grated carrots and the finely grated carrots melted into the cake better and gave the cake a more “carroty”, sweet flavor that made a difference.

Frosting: I tested this cake with both thecream cheese frostingrecipe and the vegan cashew frosting recipe. We preferred the cream cheese frosting for a more authentic taste. However, if you are wanting to keep this cake dairy free than the vegan cashew frosting is a good option and very delish. Just keep in mind you will need to add 20 minutes of time versus 10 minutes for the cream cheese frosting.

Prep time doesn’t reflect time needed to make the frosting, since it varies depending on the type of frosting you will make. Add 10 to 20 minutes on to your overall prep time.

Decorating: I chose to frost my cake in a naked style (only frosting the middle and top, but not the sides). The amount of frosting was perfect for this style. If you want to frost the sides than I would recommend increasing the frosting recipe by half or even doubling it depending on how much you will use. It’s always better to have extra frosting than not enough ).


Gluten-Free Old-Fashioned Apple Cake

This one-bowl cake belies its simplicity with nicely moist texture and out-of-this-world flavor. Between the mildly spicy cake, chopped fresh apples, and the fudge-like brown sugar frosting on top, it's difficult to say no to a second slice!

We know you’ll love this gluten-free version of our Old-Fashioned Apple Cake with Brown Sugar Frosting recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a super-moist, apple-packed cake that’s sure to be a hit with friends and family following a gluten-free diet. P.S. The brown sugar frosting alone is worth its weight in gold!

Ingredients

  • 2 1/3 cups (276g) Gluten-Free Measure for Measure Flour
  • 1 2/3 cups (330g) granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs, at room temperature
  • 8 tablespoons (113g) unsalted butter, softened
  • 4 cups (425g) finely chopped apple (1/4" to 1/2"), about 1 1/3 pounds whole apples*
  • 1 cup (113g) diced walnuts or pecans

*Apples can be peeled or unpeeled for more body, chop them coarsely rather than finely.

  • 2 1/4 cups (255g) confectioners' sugar
  • 7 tablespoons (99g) butter
  • 2/3 cup (142g) brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup (57g) milk
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

To toast the nuts: Place the walnuts or pecans in a single layer on a baking sheet and bake in a 350°F oven for 8 to 10 minutes, just until you can start to smell them set aside to allow the nuts to cool.

To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl. As soon as the mixture comes together and becomes pretty uniformly crumbly, stop mixing you don't want it to turn into a cohesive mass.

Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick, creamy batter, somewhere between cookie dough and brownie batter in consistency. Don't worry if the mixture doesn't immediately loosen up this will take about 3 minutes at low speed in a stand mixer.

Perfect your technique

Old-Fashioned Apple Cake

Spread the batter in the prepared pan, smoothing it with your wet fingers.

Bake the cake for 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it. The temperature at the center of the cake will be about 205°F.

Remove the cake from the oven and place it on a rack to cool a bit while you make the frosting.

To make the frosting: Sift the confectioners' sugar into a bowl or onto a piece of parchment or wax paper set it aside.

Melt the butter in a medium-sized saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar starts to melt and the mixture becomes fairly smooth. While you may still notice a bit of grittiness, you shouldn't see any melted butter pooled atop the sugar. Add the milk, and bring to a boil.

Remove the syrup from the heat and pour it into a medium-sized mixing bowl (large enough to accommodate the confectioners' sugar). Let the syrup cool in the bowl for 10 minutes.

Pour the confectioners' sugar into the warm syrup in the bowl, then add the vanilla extract or flavor. Whisk until everything is thoroughly combined. You need to work fast here the frosting stiffens up quickly as it cools.

Pour the warm frosting onto the cake, spreading it over the entire surface.

Serving and storage information: Cut the cake — either warm or at room temperature — into squares to serve. Store the cake, covered, at room temperature for several days freeze for longer storage.

Tips from our Bakers

For added flavor in both cake and frosting, add 2 tablespoons (43g) boiled cider to the cake batter along with the apples. When making the frosting, replace 2 tablespoons of the milk with 2 tablespoons boiled cider or a tablespoon each boiled cider and bourbon.

Some readers have remarked that the frosting is quite sweet. For a less-sweet experience overall, reduce the amount of frosting by using 1 1/2 cups (171g) to 1 3/4 cups (200g) confectioners' sugar and 2 tablespoons milk. You'll still have enough frosting to cover the cake in a thin layer.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.