Gluten-Free Apple Spice Cake

Gluten-Free Apple Spice Cake (serves about 6-8)

  • 3/4 cup oat flour
  • 3/4 cup white rice flour
  • 1 cup sour cream, Greek yogurt, or a mixture of both
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 tsp baking powder (see note at end about this)
  • 2 large apples, cored and thinly sliced (I used Pink Lady apples, leaving the skin on)
  • Glaze, made with milk, powdered sugar, vanilla and cinnamon

Preheat the oven to 375 degrees (350 degrees if you are at lower altitudes).

In a mixing bowl, combine the flours, cinnamon, cardamom and baking soda. Set aside.

In another bowl, combine the eggs, vanilla and sugar. Beat (I used my KitchenAid mixer) on medium-high until mixed and the volume has increased to about twice the original, about 4 minutes. Add the sour cream and mix on low until incorporated.

Add the dry ingredients to the wet mixture and combine with a spatula or wooden spoon. Add the sliced apples.

Grease an 8″ or 9″ round cake pan with oil (I prefer coconut oil) and lightly coat with rice flour. Tap out the excess. Pour the batter into the pan. The batter will be very thick, and the apples may sit on top – you can press them down if you want to. Bake for about 45 minutes until a toothpick comes out clean.

Let cake cool for 10 minutes, then turn out onto a cake plate or platter. Mix up a glaze with milk, powdered sugar, vanilla and cinnamon. I like mine on the runny side, but feel free to use whatever quantities you like. Drizzle on the cake.

Notes: My quantities are for high altitude – you’ll want to increase the amount of baking powder, to about 2 to 3 tsp. Also, the baking temperature for lower elevations should be 350 degrees, and the cake should bake for about the same time, but keep an eye on it as higher altitudes tend to need more baking time.


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