Awesome gluten-free and dairy-free autumn apple cake

Awesome gluten-free and dairy-free autumn apple cake

My daughter said this was one of THE BEST cakes she had EVER eaten (and we eat a lot of cake!). I’m a coeliac and little one is lactose intolerant so this is perfect for us both. It’s so so quick to make and plenty of jobs for little hands too! It’s also a fantastic way to use up all those delicious autumn windfalls that are everywhere right now.

You will need;

A 20cm loose-bottom round tin or well lined and greased tin of similar volume.

Pre-heated oven at 180 C or gas mark 4

Ingredients

225g gluten free flour – our favourite is Doves Farm Freee flour in plain

2 rounded tsp of gluten free baking powder

175g light soft brown sugar

1 tsp mixed spice

Approx 500-600g of Bramley apples (most apples work brilliant though!)

2 large eggs (free range do taste better!) beaten

75g dairy free margarine (or spreadable butter if you don’t need a dairy free cake).

Grated zest of large orange or two

Lactose free milk (or regular milk) to loosen mixture if needed

Making the cake!

Mix together the flour, baking powder and mixed spice in a large bowl or put it all in a big mixer! I still use a 1950’s Kenwood Chef that is still going strong!

Chop the apples into small pieces. I prefer to peel the apples first but they work equally well with the skins left on. Little people love the job of chopping and cooking apples are generally quite easy to cut up! Then dust the apple pieces with a sprinkling of flour to stop them going brown whilst you do the rest!

Add eggs, margarine or butter, and the caster sugar to the flour mixture and mix well, either in your mixer, with an electric hand whisk or with good old fashioned elbow-grease and large spoon. If the mixture is on the stiff side then just add a splash of milk until you have a creamy mixture. Fold in the orange zest and the chopped apples and stir gently.

Spoon the mixture into a prepared tin and level it off. Bake in the centre of the oven for around 55 minutes until the cake is golden brown and bouncy to the touch. It should also have shrunk away from the sides of the tin slightly.

Allow the cake to cool and then turn onto a wire rack until cooled completely. Serve with a dusting of icing sugar. This cake is fabulous as a cold slice with a cuppa or served warm with a generous spoon of cream or ice-cream.

 

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