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gluten free gravenstein apple cake

Gluten-Free Gravenstein Apple Cake

Nicole Spiridakis
This Gluten-Free Gravenstein Apple Cake takes a trio of simple gluten-free flours and folds in fresh Gravenstein apples for a tender gluten-free apple cake. A delicious late summer treat.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 221 kcal

Ingredients
  

  • ¼ cup unsalted butter at room temperature
  • 1 cup maple sugar or cane sugar
  • 3 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 tsp pure vanilla extract
  • 1 ¼ cups/140 g gluten-free oat flour
  • ½ cup/70 g almond flour
  • ½ cup/70 g tapioca flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine grain sea salt
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • 3 lbs/16 oz. Gravenstein apples

Instructions
 

  • Butter a springform cake pan and line with parchment paper.
  • In a large bowl, using an electric or stand mixer, cream together the butter and maple sugar until light and fluffy. With mixer on low, add the eggs one at a time, beating well to incorporate fully. Add the sour cream and vanilla and mix until smooth.
  • In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Keep the mixer on low and slowly add the dry mix to the batter. Mix until well combined.
  • In a small bowl, stir together the coconut sugar and cinnamon.
  • Spread half of the batter in the prepared pan, smoothing it with a rubber spatula. Top the batter with one-half of the sliced apples and sprinkle with two-thirds of the coconut sugar/cinnamon. Spread the remaining batter on top, again using the spatula to smooth the top. Place the remaining apples on top and sprinkle with the remaining sugar mixture.
  • Preheat oven to 350℉. Let the batter rest and hydrate in the pan while the oven heats. Then place the cake in the oven and bake for 55-65 minutes, checking frequently after 55 minutes. Bake until a toothpick inserted in the center comes out clean, the top of the cake is set and slightly springs back when pressed, and the edges are pulling away from the sides of the pan. Remove from oven and cool in the pan on a wire rack for 20 minutes, then turn out onto the rack to cool completely.
  • Cake will keep, well wrapped in the fridge, for up to 5 days. I find it tastes best at room temperature or slightly warmed.

Notes

Oat flour substitute: Try sorghum flour
Almond flour substitute: Try ivory teff flour or buckwheat flour
Tapioca flour substitute: Try sweet white rice flour or arrowroot

Nutrition

Calories: 221kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 26mgSodium: 318mgPotassium: 91mgFiber: 2gSugar: 1gVitamin A: 286IUVitamin C: 0.2mgCalcium: 102mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!