Gluten Free European Apple Cake Recipes

GLUTEN-FREE EUROPEAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
• Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
• Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

GLUTEN-FREE APPLE DAPPLE BUNDT CAKE {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 325° F.
• Spray bundt pan with gluten-free cooking spray.
• In a large bowl, cream butter and sugar together with your mixer.
• Add the rest of the dry and wet cake ingredients to your bowl and mix until fully combined. The batter will be very thick.
• Peel and chop the apples into small pieces.
• Stir in the chopped apples and chopped pecans and fold into the cake batter with a spoon or spatula.
• Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.
• Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
• Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
• Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar.
• Enjoy!

GLUTEN-FREE FRENCH APPLE CAKE

Steps:

• Place the oven rack in the lower third of the oven and set the temperature to 325 degrees. Spray a 9-inch springform pan with gluten-free cooking spray and place on a foil lined, rimed baking sheet.
• Place apple slices on a microwave safe plate or pie dish, cover and microwave on high for 3 minutes, or until apples are slightly tender and pliable. Drizzle with brandy and lemon juice and let cool for 15 minutes.
• Place 3/4 cup of gluten-free flour blend, almond flour, 1 cup of sugar, baking powder, salt and xanthan gum in a large mixing bowl. Whisk to combine. Add one egg, oil, milk and vanilla extract and whisk until smooth. Scoop out one cup of the batter and place in another medium bowl.
• Add egg yolks to the larger portion of the batter and whisk to combine. Fold in the cooled apple slices and pour mixture into the prepared pan, smoothing the top with an offset (or rubber) spatula.
• Whisk remaining 2 tablespoons of gluten-free flour blend into the remaining batter and smooth batter evenly over the apple mixture in the pan, taking care to spread it all the way to the edges.
• Sprinkle the top with the remaining 2 tablespoons of sugar and bake until the center of the cake is set, about 1 hour and 15 minutes.
• Transfer pan to a wire rack and allow to cool for 5 minutes. Run a knife around the edge of the cake along the sides of the pan and let cool completely, about 2 hours more (if you can). Cut into wedges and serve.