Apple Cake

Apple Cake

gluten-free, dairy-free, vegan, corn-free

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Today I baked the latest in my attempts to develop a gluten-free version of my old favorite “Raw” Apple Cake with Cream Cheese Frosting. This time I used Cybele Pascal’s Allergy Free French Apple Cake as a place to start. Her main innovation is pre-cooking the apples.  I added raisins, walnuts (so no longer “top allergen free”), and spices (so less French, more American) to her recipe and made several other changes to make it corn-free. Below is what I did. Consult the links above for the original recipes.

Ingredients

  • 3 medium baking apples (approx. 1 lb.), peeled, cored, cut into 8 wedges, and then sliced crosswise (I used Cortland apples and ended up with 3 cups of apples)
  • 2 teaspoons brandy (optional; I had Grand Marnier, so used that)
  • 3/4 teaspoon lemon juice
  • 3 Tablespoons flax seed meal
  • 1/2 cup warm water
  • 2 cups Authentic Foods GF Classical Blend or my Basic GF Flour Blend
  • 1/2 teaspoon guar gum
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup shortening (I use Spectrum Organics Palm Oil Shortening)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup diluted coconut milk (see notes below)
  • 1/2 cup walnuts
  • 1/2 cup raisins

Directions

  1. Place apple slices in a microwave-safe pie plate, cover, and microwave 3 minutes or until apples are slightly tender and pliable. Toss with brandy and lemon juice, and set the pie pan on a wire cooling rack to cool.
  2. Preheat oven to 350°F. Line a baking sheet with aluminum foil. Grease a 9-inch springform pan. Line the bottom of the springform pan with a 9″ round piece of parchment paper and grease the parchment paper. Sprinkle the sides and bottom of the pan with a little gluten-free flour mix, tapping out any extra, and place the springform pan on the baking sheet.
  3. In a small bowl, combine flax seed meal with warm water. Set aside for 5-10 minutes, stirring occasionally.  It should thicken into a gel similar in consistency to eggs.
  4. In a medium bowl, whisk together the flour mix, guar gum, baking soda, cream of tartar, salt, cinnamon, allspice, and cloves. Set aside.
  5. In a large bowl (or the bowl of a stand mixer), combine shortening, light brown sugar, and granulated sugar. Mix on medium-high speed until well combined.
  6. Add flax seed mixture and vanilla. Mix until blended.
  7. Reduce the speed to medium and beat in one-third of the flour mixture. Mix until blended.
  8. Add half the coconut milk, mix until blended.
  9. Mix in half of the remaining flour mixture, then the remaining coconut milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
  10. Using a wooden spoon or rubber spatula, fold in the walnuts and raisins. Then gently fold in the cooled apples.
  11. Pour the batter into the springform pan; spread to the edges of the pan and smooth the top.
  12. Bake for approximately 60-75 minutes in the center of the preheated 350°F oven, until the center of the cake is firm and a toothpick inserted into the cake comes out clean. Cool for 10 minutes on wire rack. Loosen the outside of the springform pan and gently release, using a small knife to separate the edge of the cake from the edge of the pan, if necessary. Set the cake, still on the pan bottom, on a wire rack to cool completely, at least 1 hour.

Notes

  • My everyday dairy-free “milk” is diluted coconut milk.  I take a 14 oz. can of Aroy-D Coconut Milk (according to the information on the can this brand is made from only coconut and water, not preservatives or additives), pour it into a 1-quart container, add 14 oz. of water, and shake.  So a 50/50 mixture of coconut milk and water.  Feel free to substitute whatever form/brand of dairy-free milk you like.
  • My original Apple Cake recipe included Cream Cheese Frosting.  I’ve chosen not to frost today’s cake, but if I did I would use the following recipe:

Coconut Manna Frosting

  • 3/4 cup dairy-free shortening
  • 2 heaping Tablespoons Coconut Manna (I use Nutiva Brand)
  • a pinch of salt
  • 2-1/2 – 3 cups of confectioners’ sugar (I use Wholesome Sweeteners Organic Powdered Sugar because it is free of cornstarch)
  • 1 teaspoon vanilla
  • 3 – 4 Tablespoons diluted coconut milk, as needed for smooth consistency

Cream the shortening, coconut manna, salt and vanilla until smooth.  Add the confectioners’ sugar in several batches, beating until smooth after each addition.  Add the coconut milk, one tablespoon at a time until the frosting is the consistency you prefer.  Continue beating until smooth, light, and fluffy.  Makes enough for 12 large cupcakes, an 8″ layer cake, or the top and sides of a 9″ single-layer cake.

©2014 Highly Sensitive Girl / Lucinda DeWitt

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