Gluten Free Apple Cake

5 from 30 votes

Indulge in this beautiful twist on a classic recipe with this gluten free apple cake. This apple rose cake will have your taste buds dancing with joy with a perfectly soft and fluffy cake topped with sliced apples decorated in a pretty rose design. Serve hot or cold with a scoop of creamy vanilla ice cream or hot custard.

Prep Time20

Cook Time40

Course: Baking, Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 395kcal

Author: Amanda

Equipment

9 inch cake tin

Ingredients

Ingredients for gluten free cake

250 grams Unsalted butter room temperature
250 grams Sugar
4 Large Eggs Room temperature
1 teaspoon Vanilla extract
250 grams Gluten free All purpose flour
2 ½ teaspoons Baking powder Be sure to use gluten free baking powder as some brands may contain gluten.
¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
¼ teaspoon Salt

Apple rose topping

4 large Apples
4 tablespoons Lemon juice or juice from 1 fresh lemon
50 grams unsalted butter
2 tablespoons Brown sugar
3 tablespoons Apricot Jam For brushing over the baked apples.

Instructions

How to make gluten free apple cake

Prepare the cake tin, line the bottom with parchment paper, and line or grease the sides. Then, preheat the oven to 180°C/325°F/Gas Mark 3.
In a large bowl beat sugar and butter together until smooth and fluffy, Incorporate eggs and vanilla and mix well.
In a separate bowl combine flour, salt, baking powder, and xanthan gum. Combine the wet mix with the dry ingredients and whisk until the batter is smooth and free of lumps.
Transfer the cake batter to your pre-prepared baking tin and set aside to rest while preparing the apples for the topping.

Apple rose topping

Remove the core and cut the apples in half. Thinly slice the apples into pieces that are approximately ⅛ inch thick.
Place the apple slices into a microwave-safe bowl and add the lemon juice, butter, and sugar. Mix together until the apple slices are fully coated.
Put the bowl containing the apples in the microwave and heat for 3-4 minutes, pausing halfway through to stir. The apple slices should have softened in the microwave and be flexible for bending into a curved shape.

Assembling the gluten free apple cake

To start, place the larger apple slices upright at the outer edges of the cake tin, gently pressing them into the cake batter and overlapping them halfway. Continue around the cake tin until you have created a full circle of overlapping apple slices.
For the next row of apple slices, place them in front of where the previous apple slices have joined slices, and continue this process until you have reached a point where there is a ½ inch of space in the center of the cake.
Take 1-2 apple slices and overlap them slightly on a flat surface to form a row. Roll the slices tightly together to create a small apple rose, then place it at the center of the cake.
Place the apple cake in the oven and bake it for approximately 40 minutes. Use a skewer to test for doneness, and if it comes out clean, transfer the baking tin to a cooling rack.
While the apple cake is cooling but still warm. Slightly warm the apricot jam in the microwave for a few seconds and brush over the top of the apple slices this will give the apples a lovely glaze.
Leave the cake to cool before serving and dust with powdered sugar if preferred.

Notes

Tip: Coating the sliced apples in lemon juice is important for two reasons.

Prevents Browning - When apples are cut, they start to brown due to a chemical reaction called oxidation. Lemon juice contains citric acid, which can slow down this oxidation process and help the apple slices retain their natural color.
Adds Flavor - Lemon juice also adds a tangy flavor to the apple slices, which can balance out the sweetness of the apple cake or other baked goods.

Storage:

When the gluten free apple cake is completely cooled wrap tightly in plastic wrap or aluminum foil to prevent air from getting in and drying it out. Place the wrapped cake in an airtight container and store it in the refrigerator for up to 4-5 days.

Freezing: Freeze for up to 2-3 months. To thaw the cake, remove it from the freezer and let it sit at room temperature for several hours, or overnight in the refrigerator.

Nutrition