Your Gluten Free Coach

Gluten-Free Apple Cake

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Apples in a cake? Who would have thought? I must give props to Aunt Pat for the bones of this recipe and for Carol for introducing it to me! With the gluten-free flour substitution, it’s gluten-free but nobody can ever tell! It’s a party for your tastebuds in the fall … or all year round … but somehow it tastes the best in the fall!

Ingredients

Cake batter

  • 2 cups gluten-free flour (Cup 4 Cup or Bob’s Red Mill 1 to 1 Baking Flour)
  • 1 teaspoons salt
  • 1 ½ teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup water
  • 5 cups apples, peeled and diced (I prefer granny smith apples)

 

Frosting

  • 3 tablespoons butter
  • 1⁄2 cup brown sugar
  • 1 egg, beaten
  • 8 oz container of Cool Whip
  • Caramel ice cream topping (optional)

Instructions

Cake

  1. Preheat oven to 350° F. 
  2. Mix first flour, salt, soda, and cinnamon together in a bowl and set aside. 
  3. Beat the sugars and eggs together until creamy. 
  4. Add vanilla and water.
  5. Slowly add the flour mixture (it will be thick). 
  6. Stir in apples. 
  7. Spray a 9×13 baking pan with non-stick baking spray. 
  8. Pour cake batter into prepared pan. 
  9. Bake for 45 minutes or until a knife inserted comes out clean. 
  10. Remove from oven and let cool.

 

Frosting

  1. Melt the butter and brown sugar in a saucepan.  
  2. Beat egg in a separate bowl.
  3. SLOWLY add half of the melted mixture into the egg mixture until blended (so that the eggs do not scramble). 
  4. Slowly add new egg mixture to the saucepan; stirring to blend. 
  5. Cook for 1 minute, until slightly thickened. 
  6. Set aside to cool. 
  7. When cool, whisk Cool Whip into the caramel mixture. 
  8. Spread over cooled cake. 
  9. Refrigerate the cake for at least 2 hours.
  10. If desired, cut the cake into pieces and drizzle each piece with caramel sauce for a pretty presentation.