Best gluten free dating apple cake recipe ever

best gluten free dating apple cake recipe ever

It's the best gluten free apple cakes recipe ever If you want to try different amazing gluten-free apple cake recipes, my Gluten Free Fool Proof Apple Cake and my Gluten Free Caramel Apple Cake recipes are worth making! If you love apples as much as we do, here are my best gluten free apple recipes, both sweet and savory! It never occurred to me that I could bake something yummy that would take me back to those days. A photograph on Pinterest for a French Apple Cake recipe caught my eye.

best gluten free dating apple cake recipe ever

8K Shares Paleo Gluten-Free Apple Cake is THE best apple cake recipe ever! An easy, healthy dessert that’s full of all the best fall flavors! Plus it’s Paleo, gluten-free, dairy-free, and refined sugar free! It’s September! {YAY}!

Which means my favorite season of all is upon us….fall! I have thoroughly enjoyed summer…however I am ready for the cooler temperatures, scarves, boots, and all the fall recipes, including this Gluten-Free Apple Cake! This paleo, gluten and dairy-free moist apple cake recipe comes together in no time and is packed full of nutritious ingredients!

Eat it for breakfast, eat it for brunch, serve it warm for dessert smothered with some . You really can’t go wrong. This Paleo Apple Cake is irresistible! My daughter and I kept sneaking bites before dinner, and couldn’t stop! Perfectly sweet, seriously moist, and bursting at the seams with bits of appley goodness! Not all apples are created equal I have to pause to say that I am a bit of an apple snob! I have been obsessed with delicious apples for as long as I can remember.

The reigning champions in my life are Pink Ladies and Honey Crisps. No joke…I even gave a speech in college on the superiority of Honey Crisp Apples (and their origin, science behind their discovery, etc.) and brought a tray full of apple slices to pass out to the class. Yep. I’m an apple nerd. My husband, however, is the complete opposite.

When we got married he thought there were three varieties of apples, red, yellow and green! {sigh}! I totally capitalized on that for a while and bought him whatever variety were on sale (saving cash money because my hubby is an apple monster), and me the {usually} more expensive favorites. However, after a few years he got wiser and didn’t like his “Ritch apples” as much anymore.

He insisted on eating my “Laura apples” and that whole “what’s yours is mine” thing went out the window. I was horrified to open the fridge and find that all of my apples had been eaten, and the {obviously sub-par} apples were left sitting in the drawer. We worked it out and I simply bought more of the good stuff…but it was a trying time in our relationship. 😂🍎 What are the best apples for baking this Gluten-Free Apple Cake? Any who. I believe the absolute best apples for baking are Pink Lady apples. They are a little sweet, and a little tart, and absolutely perfect in this Gluten-Free Apple Cake recipe!

Some suggestions include (but are not limited to): • Pink Lady Apples. Must mention again because they’re my favorite! • Honey Crisp Apples. These are a sweeter variety, but super crisp with amazing flavor. • Granny smith. The traditional tart baking apple! They hold up well and add a nice little sour kick to the recipe! • Jazz apples and Gala apples. These varieties are very similar.

They are great for baking but are mostly sweet with little (if any) sour taste! How to make this Gluten-Free Apple Cake Recipe • Finely dice the apples. This will ensure that the apples in the cake are fully baked (and not hard and crunchy) • No Peeling Required. Since peeling is unnecessary, this best Apple Cake recipe is SUPER easy to make. I love that keeping the skin on the apples adds nutrition and fiber to this fabulous fall dessert!

• Making the topping. I know I say that the topping is optional, but really the sweet and salty crunch of the pecans is SO good I don’t recommend skipping it! I use a nut chopper to finely chop the pecans, but you can use a knife and cutting board if you don’t have one of those! • Let it cool before removing from the cake pan. Please be sure to give this gluten-free apple cake recipe plenty of time to cool in the cake pan.

This ensures that it will hold it’s shape and not fall apart when it’s removed from the pan. Gluten-Free Apple Cake: Ingredients & Substitutions As always it is best to follow this gluten-free Paleo Cake recipe as it’s written, but here are a few potential substitutions!

• Tapioca Flour. Arrowroot powder is an acceptable substitute for tapioca flour! You can also use corn starch but it’s not paleo. • Coconut oil. Butter is a super yummy {but not dairy-free} substitute for coconut oil! Ghee is also a great substitution! • Coconut sugar. Any granulated sugar works great in this recipe, just be sure it complies with your dietary needs.

• Pecans. I have used walnuts with delicious results as well! Shop Essentials for making this Apple Cake Recipe! // // // // // // * Percent Daily Values are based on a 2000 calorie diet. This recipe was originally posted on September 1st, 2016. The photos and post have been updated and a video has been added, but the recipe itself remains the same! This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

These look SO FABULOUS!! I’ve never been apple picking but would absolutely love to go sometime. Honey Crisp are definitely way superior to most varieties (I tend to be a little apple snobby myself, hehe), but there can be such a huge variance in quality across types. I just bought a big ol’ bag of Honey Crisps at WF yesterday so now I know their destiny! 😛 It is so true that there are some apples that I really love; when we were in Europe, I discovered varieties I’d never heard of; It gave me more of an appreciation for apples.

🙂 AND I LOVE this cake so much already; the versatility of it (breakfast, lunch, snack, dessert) is wonderful. My favorite apple is probably Honey Crisp or Gala or Fuji. Girl, you have done it again! This looks amazing!

We go apple picking every fall and end up picking and eating WAY TOO MANY apples 😛 We choose an orchard that allows you to pick whilst eating and tasting as you go along and usually bring home around 15 lbs (no joke!) of apples between the two of us. And then we look at each other and wonder what we were thinking in the car on the way home hahaha!

I am in love with apples. I have my favorites, Pink Lady, Honeycrisp, Fuji…. But, I also have an obsession with ”Wild’ apple trees and the variety doesn’t matter.

Where we live there are apple trees everywhere! Along the side of the road, at the edge of parking lots, lining the railroad tracks…every fall we go picking whatever trees look the best (biggest fruit, least bugs, etc).

Though not always the best for eating plain, the apples we collect are fantastic for applesauce, dried apple chips and baking with! I’ve even been known to knock on doors of homes with beautiful Apple trees in the yard that we’re going to waste and asked if I could ‘rescue’ the fruit!

Fall is my favorite and Apple season makes my heart happy!!! Hey Elissa! In order to keep this recipe paleo….you could substitute grass-fed butter or ghee for the coconut oil! And you could substitute maple sugar or date sugar for the coconut sugar. You could also try using honey as a substitute although I have not tried it so I cannot vouch for the end result!

I chopped up 2 macintosh apples and that was enough to cause me to double the recipe. This recipe is described as both a cake and a bar, which was confusing to me – as I am usually rushing to prepare dinner and searching new recipes as the same time.

I think this recipe would be even better if it were re-writtten in a standard format – separate the topping ingredients, divided use, acceptable substitutions AND pictures of the steps as this recipe comes together in a different way than many others and these photos would have been reassuring.

Good recipe and there is a little left for day 2. It is more moist than a reading of the recipe would have you believe. Also, the ingredients are in every paleo pantry. The next time – if doubling, I would not double the salt.

I used liquid coconut oil. This is excellent! I made it last night and had it for dessert — and now for breakfast… Dangerous. I used a single Honeycrisp apple, which yielded enough apple that I doubled the recipe and baked in a 9×13 pan. I followed the recipe faithfully, except I used 1/2 coconut sugar and 1/2 powdered stevia in the batter and it worked perfectly. Just the right level of sweetness. (I did use all coconut sugar in the topping, so it crisped nicely.) The salt balances the recipe nicely.

In addition, I did add about 1/8 tsp of cardamom and 1/8 tsp of mace, which really made it special. Love it and will be making it again! I typically never comment on recipes, but I just have to on this one! Made it this morning exactly as written. Turned out wonderful!!! It is so sweet, we cut them smaller than I normally would with an 8×8 pan. I did drizzle a tiny bit of coconut mana onto each… more for looks but it was fun to have a little “frosting”.

Thank you for such a fun recipe! We made it for breakfast along with omelette for a birthday breakfast treat!

best gluten free dating apple cake recipe ever

best gluten free dating apple cake recipe ever - Gluten

best gluten free dating apple cake recipe ever

Gluten Free Birthday Cake Recipe [donotprint] When I found out it was ! Sweeteners 10th birthday I thought to myself “what better way to celebrate than with a gluten-free birthday cake?” That’s right, for ten years now, Wholesome!

has been bringing us alternatives to regular, refined, bleached white sugar, brown sugar and artificial . They introduced us to organic, fair trade, natural sugars, nectars and syrups and they now even sell organic stevia and in these ten years have become the leader in their field!! So please join me in wishing them a Very Happy Birthday! Here is to ten times ten, times ten, more years! And in celebration of their birthday we are giving away a whole basket filled with Wholesome! products!

Just hop and enter to win! Now, about that gluten-free birthday cake. I think everyone should know how to make a cake. Yes, we can now buy gluten-free cakes mix and I do use them sometimes however there is nothing as special as having someone make you a cake. This year for my birthday I received many wonderful gifts but the thing that touched my heart the most was that my husband made me a cake – his first one ever and he did it all himself! So here are a couple of things to know about making the perfect gluten-free birthday cake.

Start with finely milled – this will keep your cake from being gritty. I like to use superfine flours. Have all your cake ingredients at room temperature – take out the eggs, butter and milk about half an hour before you start mixing the cake. If you are using dairy free butter and milk, the same thing applies. Room temperature ingredients will blend better and the cake will cook properly. Take the time to cream your butter and sugar properly and to beat each egg in one by one until it is fully blended, this will get some air in the cake and make it lighter.

Mix all your dry ingredients together and add it to your creamed butter mixture in batches alternating it with your liquid – put in half the flour mixture then the liquid and finally the rest of the flour mixture. Also, always give your batter a final mix by hand with a spatula, this will make sure all the ingredients are mixed properly.

Always preheat the oven and remember oven temperatures vary so check your cake before the stated cooking time in case your oven runs a little hotter then anticipated. Your cake will only taste as good as the ingredients you put in it – I have taken to baking with , it has a mellow sweetness and a richness you can’t get with white bleached sugar. Also, always use – imitation vanilla may contain gluten and is inferior in taste. So, are you ready to bake a gluten-free cake? [/donotprint] [print_link] Gluten Free Birthday Cake Recipe Ingredients Yellow Gluten Free Cake 1½ cups superfine white or brown rice flour ½ cup superfine sweet rice flour ½ cup potato starch (not potato flour) ¼ cup tapioca starch 1½ teaspoons xanthan gum 1 tablespoon baking powder ¾ teaspoon kosher or fine sea salt 12 tablespoons (1 ½ stick) unsalted butter, at room temperature 1½ cups or 4 large eggs, at room temperature 1 ½ teaspoons pure vanilla extract ¾ cup milk, at room temperature Chocolate Swiss Buttercream Frosting 2 large egg whites ½ cup organic sugar Pinch of kosher or fine sea salt 12 tablespoons (2 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature 1 teaspoon pure vanilla extract 4 ounces semisweet or bittersweet chocolate, melted and cooled 1 cup good quality (flavor of your choice – berry flavors work really well) Directions Preheat oven to 350 degrees.

Lightly spray two 9-inch cake pans with gluten-free non-stick cooking spray and line the bottom of each pan with a round of parchment paper cut to fit. In a medium mixing bowl, whisk together the white or brown rice flour, sweet rice flour, potato starch, tapioca starch, xanthan gum, baking powder and salt. In the bowl of an electric mixer, fitted with a paddle attachment, cream together the butter and sugar on medium speed until smooth and creamy, about 2 minutes.

Turn the speed to low and add the eggs, one at a time, mixing well after each addition until fully incorporated and scraping down the sides of the mixing bowl after each addition. Add the vanilla and mix well. With the mixer on low, add half the flour mixture, then the milk and finally the rest of the flour, mix just until incorporated.

Remove the bowl from the mixer and scrape the sides and bottom of the mixing bowl well with a spatula. Divide the cake batter evenly between the two prepared pans and smooth the tops with a small spatula. Bake cake layers 30 – 35 minutes or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean.

Run a dinner knife around the sides of the pans and allow the cake layers to cool for 30 minutes. Remove the cake layers from the pans and transfer to a wire rack to cool completely. Peel off the parchment paper. While the cake cools, make the frosting. In a heatproof bowl of a stand mixer, combine the egg whites, sugar and salt. Place the bowl over a saucepan containing an inch or two of simmering water; the bottom of the bowl should not touch the hot water.

Whisk the mixture constantly either with a whisk or hand-held mixer, until the mixture feels warm to the touch, about 2 minutes. Test to make sure the sugar has completely melted by rubbing a little of it between your forefinger and thumb, the mixture should no longer feel gritty.

Attach the bowl to the mixer fitted with the whisk attachment and beat until the mixture is glossy, fluffy and completely cool, about 20 minutes. With the mixture on medium-low speed, add the butter a few tablespoons at a time mixing well after each addition.

Once the butter had been fully incorporated, add the vanilla and melted chocolate and mix well. With a spatula, scrape down the sides and bottom of the bowl and stir the frosting for a minute to knock out the air bubbles; it should be completely smooth. If the frosting starts to curdle or separate after adding the butter, don’t worry, just keep beating until it is smooth again. To assemble the cake, cut each cooled cake layer in half horizontally, using a serrated knife.

Brush off all the crumbs. Lay the top half of one layer, top side down, on a cake platter. Tuck 3 or 4 strips of wax or parchment paper under the edges of the cake to keep your platter clean.

Spread on a layer of frosting. Spread about 1/3 cup of jam on the cut side of the next layer and place it, jam side down on top of the frosting. Frost the top of that layer. Repeat with the remaining layers. Using an offset spatula, spread a thin layer of frosting around the sides and on the top of the cake to catch any remaining crumbs. Let set for 5 minutes then frost the cake, swirling or smoothing the frosting as desired.

Carefully remove the strips of wax or parchment paper. For the cake I made for Wholesome!, I omitted the chocolate from the frosting, making a vanilla Buttercream, and melted 1 cup of chocolate chips with a tablespoon of shortening in the microwave until most of the chips were melted (about 1 minute) and then stirred vigorously until the chocolate was glassy and smooth. I let it cool a bit then topped the cake with it letting it drip down the sides of the cake.

Servings This Gluten Free Birthday Cake recipe serves 9 [donotprint] The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Affiliate links may be included in this post. [/donotprint] Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below. Hey, I want it to be my birthday! I usually stretch out my birthday after the fact … maybe I stretch it out beforehand this time.

;-) I love that your husband made you a birthday cake—that’s so wonderful! Gorgeous cakes and great advice, Carol. I’m always amazed how many gluten-free folks will settle for gritty baked goods. I think that turns more people off to gf baking than anything else and it’s totally unnecessary. xoxo, Shirley • Copyright © 2007-2018 Simply Gluten Free, Inc. "Simply...Gluten Free" and "Simply Gluten Free" and "Carol's Gluten Free" are registered trademarks owned by Carol Kicinski.

ALL RIGHTS RESERVED. Any unauthorized copying, translation, duplication, importation or distribution, in whole or in part, by any means, including digital and electronic copying, storage or transmission, is a violation of applicable laws.

best gluten free dating apple cake recipe ever

Apple Cake Inspired. Before we get to muffins, I have a game for you. Created spontaneously one night, after some dizzying Facebook scrolling (when did Facebook become one endless stream of bumper stickers?).

Pardon my yawning. I think I'll call this amusement... The Dating Game. Here's how it hatched over crudities and hummus. "I wish I knew you in high school," I tell my husband. This is not news to him, by the way. It's a popular topic lately, now that I am in my second adolescence, eighteen years past mid-life. I sketch for him a vivid narrative of study hall humiliations and spikes of burning shame, waving a carrot stick in his direction, just for emphasis.

I search for words to depict how it feels when a snickering quarterback punches your clutch of school books with his fists, sending you to your knees in a crowded hallway to rescue the sprawl of English homework, algebra and biology books that emit the faint smell of ink and gum. He sighs audibly. He hates to hear these stories. "I would have played you my Tommy album," I say.

"I would have cooked you brown rice and tamari. We would have talked about books. . . ." He smiles and adds, "." We toast Hunter Thompson with our mineral water. "You wouldn't have liked me in high school," he says. This isn't the first time I have heard this.

It always puzzles me. Though he tells me this with less conviction now that he's been married to me for seventeen and a half years. I picture him in Levi's and an un-tucked flannel shirt. Beefy, brainy, sarcastic. "I was angry," he mentions. "Me too," I say, "but on the inside. A classic geek. They called me Four-Eyes." "That's original," he says, popping an olive. "And Sandwich," I add. He raises an eyebrow.

"Sandwich?" "Yeah," I sigh. "Because of my hair. Straight. Thin. Parted down the middle. Like this." I place the edges of my palms on either side of my face. "Sandwich." "Bullies," he says, and shakes his head in disgust. Suddenly I feel inspired. "Let's date in high school! Let's watch the movies we loved. Share music. Talk about books." He laughs but I can tell he is visualizing it.

"For our first date," I tell him, "let's see . It rocked my fifteen-year-old world. Peter Fonda. Captain America. It launched me into orbit." I sit back, sip mineral water, and glance at him sideways.

I conjure my best rendition of my fifteen-year-old self. "Hey. Wanna see Easy Rider?" I ask. "It's rated R," he tells me. "We'll have to sneak you in. Or get you a fake ID." Karina's Wheat-Free Gluten-Free Apple Cake Muffins Recipe Recipe originally posted September 2012 by Karina Allrich. These light and tender muffins flirt with being apple cake. They don't have the dense graininess of your typical gluten-free muffin.

I think the difference might be the flour mix- with potato starch. And the oil. I used organic canola oil. Ingredients: 1 cup sorghum flour 1/2 cup millet flour, or brown rice flour* 1/2 cup potato starch (not potato flour) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon xanthan gum 1/2 teaspoon sea salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 3/4 cup light brown sugar 2 organic free range eggs, beaten 1/2 cup organic canola oil 1/2 cup rice milk 1 tablespoon bourbon vanilla extract 1 heaping cup diced peeled apple (we used two medium apples) Instructions: Preheat the oven to 375ºF.

Line a twelve cup muffin tin. In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.

Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic. Stir in the apple pieces by hand. Spoon the batter evenly into the muffin cups. Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy.

Continue to cool on a wire rack. Option: Sift tops with powdered sugar when cooled a bit. Wrap and bag leftover muffins, and freeze them to preserve texture. These gems make perfect grab-and-go treats.

Make one dozen muffins. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Notes: I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc.

For an egg-free, vegan version, I don't see why egg replacer wouldn't work. I have had great luck making gluten-free vegan muffins - see my for vegan muffin recipes and inspiration. For more substitution help, please see my .

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Best gluten free dating apple cake recipe ever Rating: 9,8/10 365 reviews
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