Easy recipe for super fluffy Gluten free apple cake. A healthy, moist, and delicious sponge cake perfect for breakfast or dessert.
I love apples and whenever I can I add them to cakes or desserts. Not only do they make the cake healthier, but it’s also a very simple and easy way for kids to eat fruit.
TIPS for the best Gluten free apple cake
Here are some tips for the best apple sponge cake
- Seasonal apples
For a tastier sponge cake use seasonal apples, they’ll be much juicier and more flavorful.
- Whisk together the sugar and eggs very well.
In a bowl, using an electric mixer, beat the sugar and eggs until fluffy, about 5 minutes. Beat until the batter rises and forms a fluffy, white texture. This will make the cake fluffy and airy.
- Grating or Mashing the Apple
If you grate or mash the apple before adding it to the batter, the cake will be much fluffier and moister. Recipes usually add the diced apples, but I’ve found that chopping or mashing the apple makes the cake much lighter, airier, and fluffier.
Decorate the cake with apples slices, as you can see in the video.
How to make a Gluten free apple cake
All the ingredients for baking this gluten free apple sponge cake
- Eggs. Eggs are very important in this recipe. They add smoothness and texture to the cake. In order to get a very fluffy and airy dough, you need to beat the eggs and sugar very well.
- Creamy yogurt. I used a creamy plain yogurt without lactose (you can use regular plain yogurt with lactose or Greek yogurt).
- Oil. I used sunflower oil but you can use soft/mild olive oil
- Gluten Free Flour. I used rice flour. If you want to make the cake with gluten, just use all-purpose baking flour or wheat flour.
- White sugar. If you like, you can reduce the amount of sugar a bit to 3/4 cup or 1/2 cup.
- Baking soda to add air and fluff to the dough
- Psyllium husk. It’s optional, but it gives the cake a better texture, especially if you’re making it with gluten-free flour.
- If you’re using a gluten-free flour mix for baking, you don’t need to add psyllium husks (since psyllium or xanthan gum are usually incorporated into the gñutenfree flour mix).
- If you’re using gluten flour, either baking flour or all-purpose flour, you don’t need to add psyllium husk.
- 4 small apples. You’ll need 2 apples for the cake batter and about two apples to decorate the top of the cake. I used red apples, but you can use green apples too.
- 1 teaspoon cinnamon powder for flavor.
- Peach jam. You’ll need it to spread on the top of the apples so the cake looks shiny and nice
If you want to make the sponge apple cake with gluten, you can use baking flour or all-purpose flour
Step by step to make this Gluten free apple cake
In a bowl, beat for about 5 minutes, the white sugar and eggs very well until you get a whitish and super fluffy batter. You can use an electric mixer.
Peel 4 apples. Slice 2 apples very thinly and place in a bowl with half the juice of one lemon
Grind the remaining 2 apples in a food processor or Thermomix or Ninja blender (you can also grate or chop them (the idea is to get super small pieces).
Pour in the chopped apple in a bowl, add half a lemon juice and mix a little.
To the bowl with the sugar and eggs: Add yogurt, sunflower oil and the chopped apples . Mix very well until everything is combined
Add the dry remaining ingredients: rice flour, baking soda, psyllium husk, cinnamon and baking powder
Pour the mixture into a mold (greased beforehand). Place the apple slices on the top of the dough in a circular or fan shape (like at the video).
Bake at 180 °C (in a preheated oven) for approx. 40-45 minutes, after the first half hour pick with a skewer to check the baking and if it’s missing, cover the cake with aluminum foil until done.
Since the apple contains water, the cake is very moist and takes a little longer than a simple, plain yogurt cake.
When you see the chopstick come out more or less “clean” when you poke the cake, it’s done.
Spread a little peach jam on top of the cake. Let it cool completely and enjoy.
Can the cake be frozen?
Yes, you can freeze the cake once it’s baked. Don’t freeze the raw dough. Once the cake is baked, let it cool before placing it in the freezer.
Can the apple be substituted with another ingredient?
No. If you substitute the apple, it’s no longer an apple cake.
You can use red apples, green apples… of any variety you want.
Can the egg be substituted?
No, to obtain an airy and spongy dough, the egg is very important.
Can I replace butter with oil?
Yes, you can use butter instead of oil.
If you want to make the cake WITH GLUTEN you can use wheat flour or common pastry flour.
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