Gluten-Free European Apple Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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My Romanian family all make some version of this dense apple walnut cake every autumn. I think it's common to Germans, Austrians, and Hungarians too. I'm so pleased that I could almost replicate the taste and texture without wheat! Coconut flour can be substituted for almond flour. Makes a 9x13-inch pan. When cool, you can dust with confectioners' sugar if desired. Ingredients:
3/4 cup sorghum flour |
3/4 cup almond flour |
1/4 cup rice flour |
1/4 cup tapioca flour |
1 tablespoon xanthan gum |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 3/4 cups white sugar |
1 cup vegetable oil |
3 eggs |
4 small golden delicious apples - peeled, cored, and chopped |
1/2 cup coarsely chopped walnuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
2. Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
3. 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.
4. Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.
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