Gluten Free Spiced Apple Cake (Gluten/Dairy/Egg Free)

Gluten Free Spiced Apple Cake (Gluten/Dairy/Egg Free)

Gluten Free Spiced  Apple Cake

Today I am pleased to feature a guest recipe post from Michelle Kazukaitis & Pauline O’Sullivan over at Their website is filled to the brink with fantastic Allergy Friendly Recipes, informative articles and even a Menu Planner. They have thought of everything! Go check it all out.

Thank you Michelle and Pauline for sharing this Gluten Free Spiced Apple Cake recipe! I love the fact that it is refined sugar free and uses Buckwheat and Brown Rice Flour! A combination I would have never thought to use for a cake. Talk about healthy!

 Gluten Free Spiced Apple Cake (Gluten/Dairy/Egg Free)


2 Cups hot stewed apples

1/2 Cup honey

2 Teaspoons bicarbonate of soda (baking soda)

1/2 Cup chopped nuts (walnuts or almonds work well)

1/2 Cup chopped raisins (or other dried fruit of your choice)

1 Cup brown rice flour

1/2 Cup fine cornmeal

1/2 Cup buckwheat flour

1/2 Teaspoon mixed spice

1/2 Teaspoon nutmeg

1 Teaspoon ground cinnamon

1 Teaspoon vanilla extract

To stew the apples, simply place peeled and chopped apples in a very little amount of water, and add a pinch of ground cloves. Simmer, covered until soft. You will need approx 8 fresh apples to make two cups of cooked stewed apple. You can also use tinned apple pieces for this recipe. Add the honey, vanilla extract and 1 tsp bicarbonate soda to the warm stewed apple, making the mixture 'fluffy'.

Add the chopped nuts and dried fruit to the apple mixture.Sift the remaining ingredients into the apple mixture and stir gently to combine. Pour mixture into a lightly greased round cake tin and bake in a moderate oven for 45-50 minutes.

Brittany Angell

7 comments | Leave your own

  1. Iris

    Yum yum yum!

  2. Diane

    That Apple Cake looks so good I am going to make it!

  3. Sophie

    The apple cake sure looks attractive to me!!

    Easy to do too! Great food!

  4. Beth

    I just put this in the oven and my suspicions were confirmed: if you had put 1/2 cup of buckwheat flour in your cake it would have been much darker. Mine is the color of dark rye bread. What did you actually use in the cake in the photograph? It looks beautiful but NOTHING like what I just put in the oven. Is there a white buckwheat?

  5. Vivian

    I made this yesterday for a brunch. It came out yummy! I liked the texture- kinda bready but not as dense as normal gluten free breads. The apple helped give it moisture. It was difficult to tell when it was done because a toothpick always came out sticky because of the apple. And next time I’ll smooth out the top better because I put it in the oven a little lumpy thinking it would smooth out and it didn’t. Like the comment above, it came out different than the picture, darker, less “fluffy” looking, but it was yummy! My mom was so glad to finally have a yummy GF, DF apple dessert! Thanks!

  6. Juliet

    After following this recipe, the photo is certainly a stock photo and/or reflects a different recipe all together. Also, given the current recipe contains no egg or baking powder to support the cake rising, the result is a flat (same as it went into the oven) mess, not representative of a “cake” in any shape or texture. Baking is a science, and beyond the recipe lacking critical ingredients, there isn’t even a specific temperature stated for baking. Regardless of whether this was a guest post, I think this recipe needs to be edited or simply removed all together to prevent other folks from such disappointing results.

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