Hey there foodies and health enthusiasts! I’m excited to share with you today my latest gluten-free, dairy-free recipe creation that’s perfect for any time of year: the Gluten-Free Apple and Nut Cake Recipe.
Apples are a staple ingredient in fall recipes, but this one is so delicious you’ll want to bake it all year round. Trust me, even if you don’t have gluten or dairy sensitivities, you’ll still enjoy this delectable cake.
I’ve been experimenting with recipes that cater to those who have dietary restrictions or preferences, and this recipe is a winner. I’ve used almond meal and hazelnut meal instead of wheat flour to keep it gluten-free, while also giving it a nutty taste and fluffy texture. I’ve also chosen green apples which provide much-needed tartness to cut through the sweetness of the cake, and give it a healthy dose of fiber too.
This cake is perfect as an accompaniment for your morning coffee or tea, a sweet snack throughout the day or even as dessert after dinner. Isn’t it exciting that you no longer need to miss out on delicious baked goods because of your dietary restrictions? Trust me; you won’t even realize that this is gluten-free and dairy-free once you try it out.
Keep reading to dive into the details of how to make this delicious Gluten-Free Apple and Nut Cake and get ready to be amazed at how tasty healthy eating can be!
Why You’ll Love This Recipe
Are you tired of eating bland, tasteless gluten-free pastries that fall apart in your hands? Look no further because this gluten-free apple and nut cake is the solution to all your dessert dilemmas.
First and foremost, this cake recipe is gluten-free, meaning those with gluten sensitivities or celiac disease can indulge without fear of adverse reactions. But just because it is gluten-free doesn’t mean it lacks flavor. This cake combines the classic flavors of green apples and walnuts with hints of nutmeg and vanilla extract to create a delicious and unique taste.
Moreover, unlike other gluten-free cakes, this recipe uses almond flour and hazelnut meal to deliver a rich and moist texture that prevents the cake from falling apart. You won’t even miss traditional flour once you try this scrumptious dessert.
Lastly, this recipe also offers dairy-free options using unsalted butter and egg replacers to make your cake friendly for those who are lactose intolerant or want to avoid dairy. Plus, you can easily swap out ingredients such as butter or eggs for vegan alternatives to create an even healthier option.
Overall, you’ll love this gluten-free apple and nut cake recipe because it combines taste with health in one bite. Not only does it offer substitutions for dietary needs, but it’s also easy to make with a few simple ingredients. So why not give it a go!
It’s time to gather the ingredients needed for this Gluten-Free Apple and Nut Cake Recipe. Don’t worry about any confusion as I have got you covered with the complete list of ingredients with substitutions and variations to make things even easier.
Here are the Ingredients you’ll need:
Almond Flour 2 cups: Almond flour is gluten-free, low in carbohydrates, and high in protein.
Tapioca Flour or Rice Flour ⅔ cup: These flours help to add texture and bulk to the cake.
Hazelnut Meal ¾ cup: Rich in protein, dietary fiber, vitamin E, magnesium, and healthy fats.
Green Apples 2 (Granny Smith): Gives the cake tangy flavor and moist texture.
Eggs 4 large: Adds stability, structure, and moisture to baked goods.
Unsalted Butter (or Vegan Butter) 1 cup: The fat helps in providing moisture and flavor to the cake while baking. If you want to make it vegan, use a vegan butter substitute instead of unsalted butter.
Dark Brown Sugar 1 cup: Gives sweetness and caramel flavor to the cake.
Lemon Juice (freshly squeezed) 1-2 tsp: Adds tanginess and prevents apple slices from getting oxidized.
Vanilla Extracts 2 tsp: Amplifies the flavor profile of the apples and hazelnuts.
Baking Powder 2 teaspoons: Helps cakes rise by creating gas bubbles when baking; gluten-free baking powder is recommended.
Baking Soda ½ teaspoon: It creates browning, rise, crisping, and tangy flavors with acidic ingredients like lemon juice
Ground Nutmeg ½ teaspoon: Adds warmth and spiciness to your cake
Salt (Apple Walnut) 1 ½ teaspoons: Enhances and balances the flavors of all the ingredients.
Xanthan Gum, Guar Gum or Egg Replacer 1 teaspoon: Helps to bind ingredients together and give structure in gluten-free baked goods.
Optional: 1 cup of Walnuts, ground almonds or any other nuts you have on hand.
Together, these ingredients make a flavorful, moist, and wholesome Gluten-Free Apple and Nut Cake that everyone will love.
The Recipe How-To
Now, let’s get to the fun part – actually making this delicious Gluten Free Apple and Nut Cake! This recipe is quite simple and straightforward, which makes it perfect for even beginner bakers.
Gather Your Ingredients
First things first, let’s gather all the ingredients for this amazing cake recipe. You will need:
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1/2 cup hazelnut meal (ground hazelnuts)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1 cup unsalted butter or dairy-free option (such as vegan butter or coconut oil), melted and cooled slightly
- 3/4 cup dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups Granny Smith apples, peeled and finely chopped (about 2 large apples)
- 1 cup chopped walnuts
Preheat Your Oven
Preheat your oven to 350°F. Grease a Bundt cake pan with vegetable oil, then dust with tapioca flour.
Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, tapioca flour, hazelnut meal, baking powder, baking soda, salt, cream of tartar and nutmeg until well combined.
Beat the Eggs
In a separate mixing bowl, beat the eggs until frothy using an electric mixer or stand mixer with a whisk attachment.
Add Wet Ingredients
Add the melted butter or dairy-free option to the beaten eggs and continue beating until smooth. Next, add in the brown sugar and vanilla extract and beat again until well combined.
Mix the Batter
Pour the wet ingredients into the bowl with the dry ingredients and mix well using a rubber spatula. Then, fold in the chopped apples and walnuts until evenly distributed.
Bake Your Cake
Spoon the batter into the prepared Bundt pan, then smooth out the surface with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let it Cool
Remove the cake from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing and serving.
That’s it! You’ve just made a fantastic Gluten Free Apple and Nut Cake that’s perfect for any occasion. Enjoy!
Substitutions and Variations
Alright, so maybe you’re not feeling like using hazelnut meal, or maybe you just want to switch things up a bit. Whatever the reason, I’ve got you covered with some substitutions and variations for this gluten-free apple and nut cake recipe.
First up, let’s talk about the nuts. While hazelnut meal adds a nice nutty flavor to the cake, you can use any type of nut meal or ground nuts that you prefer. Almond meal or ground almonds would be great options here.
If you don’t have cream of tartar on hand, don’t worry about it. You can simply leave it out of the recipe without affecting the outcome too much.
For those who are dairy-free or vegan, you can easily swap out the unsalted butter for a vegan butter substitute or even coconut oil. If using coconut oil, make sure that it’s in its softened state so that it blends smoothly with other ingredients.
Now, let’s talk flour. You can make this cake with any gluten-free flour that you prefer. A mix of tapioca flour and rice flour works really well, but if you have an all-purpose gluten-free flour blend on hand, go ahead and substitute with that instead.
In terms of sugar, dark brown sugar gives the cake a rich flavor and moist texture but if you are counting your calories or looking for a healthier alternative then replace it with honey,maple syrup or any sugar-substitute which has a 1:1 ratio.
Finally, let’s get creative with variations! You could turn this recipe into a coffee cake by adding a cinnamon crumble topping before baking. Or how about making it into an olive oil cake by swapping out the butter for olive oil? The possibilities are endless!
Just remember that substitutions and variations can affect the texture and taste of your final product. But hey, sometimes experimentation is the best teacher!
Serving and Pairing
When it comes to serving and pairing this gluten-free apple and nut cake, options abound. This cake is perfect for practically every occasion, from an afternoon tea-time treat or a festive dessert, to a comforting snack during your workday.
One option is to serve this cake on its own, perhaps topped with whipped cream, ice cream, or a dollop of yogurt for those who prefer something tangy. The combination of the soft, tender texture and the earthy flavors of nuts and apples make for a delightful tasting experience.
Another option is to pair this cake with a good cup of coffee or tea. The warm flavors of nutmeg, ground almonds, and green apples complement the sweet caramel-like note of dark brown sugar quite beautifully. And since this recipe uses unsalted butter instead of oil or margarine, you won’t get that greasy feeling after indulging in a slice or two!
For those who want to take things up a notch, consider serving this cake alongside red wine such as Cabernet Sauvignon or Shiraz. The tannins in the wine help balance out the sweetness in the cake while enhancing its subtle fruit notes.
Finally, one of my personal favorite ways to serve this gluten-free apple and nut cake is by heating it up and topping it off with some vanilla ice cream. It’s like taking your taste buds on a delicious trip down memory lane.
No matter how you choose to serve this recipe – on its own, paired with coffee or tea, accompanied by red wine, or topped with ice cream – you’re sure to create an irresistible treat that everyone will be talking about.
Make-Ahead, Storing and Reheating
Okay guys, let’s tackle the issue of make-ahead, storing and reheating this gluten-free apple and nut cake recipe. Trust me, you want to pay attention to this section because you’ll be making this cake on repeat!
First of all, you can totally make this cake ahead of time! It’s perfect for meal prepping or for saving time when whipping up dessert for a dinner party. You can make the cake itself up to two days in advance. Once it’s cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature.
If you want to keep it longer, say for a week or so (which I’m guessing won’t be necessary since the cakes tend to disappear quickly 😉 ), you can store it in the fridge instead but make sure it’s covered tightly so the flavors don’t mix with other food.
Now let’s get into reheating. You have two options: heating it up in the oven or microwave. If you use an oven, preheat it to 350°F (180°C), unwrap the cake, and heat it for 10-15 minutes until it reaches your desired temperature. If you’re using a microwave, give a piece of cake a 15-second zap before checking if it has reached your desired temperature.
Honestly, I prefer eating a cold slice of cake with a side of vanilla ice cream to balance out the sweetness but if you want your cakes warm and cozy again, feel free to reheat them however you’d like!
This recipe is so versatile that you can certainly switch things up by adding different fruits or nuts or turning them into muffins or cupcakes. Get creative with it!
Tips for Perfect Results
If you are a baking enthusiast like me, you probably know the drill. No matter how precise your measurements are, a little tweaking here and there could make a world of difference. So, without further ado, let me give you some tips on how to get the perfect Gluten-Free Apple and Nut Cake recipe.
First off, let’s talk about the ingredients. It’s crucial to have fresh ingredients when baking a cake. So, always check that your baking powder and baking soda aren’t expired. Additionally, make sure that your apples are firm and juicy for optimal results.
Secondly, since this is gluten-free cake recipe, we cannot rely on gluten structure to hold the cake together. This is where xanthan gum or guar gum comes into play. These can provide elasticity to your batter and keep it from falling apart.
When making the cake batter, make sure to mix the wet ingredients in one bowl and dry ingredients in another bowl before combining them together. Also, do not overmix the batter as Gluten-free cakes tend to become dense if mixed excessively.
Thirdly, if you prefer a dairy-free option, you can substitute unsalted butter with olive oil or vegetable oil while making this Gluten-Free Apple and Nut Cake recipe.
Fourthly, do not skip cream of tartar while whisking egg whites for making egg whites stiff peaks. It will help stabilise the egg whites which turns out to be a critical component for the Gluten-Free Apple and Nut Cake Recipe.
Lastly, do not be tempted to take your cake out of the oven before it’s cooked through. To know if your cake is baked through, stick a toothpick into the centre of the cake. If it comes out clean or with moist particles clinging onto it than it is ready; otherwise bake for an extra five minutes.
By following these simple tips mentioned above, you can make an awesome Gluten-Free Apple and Nut Cake Recipe that will leave you craving for more.
Before we finish, let’s address some common questions you may have about this gluten-free apple and nut cake recipe. It’s essential to ensure the success of this recipe by addressing any potential concerns. Let me provide you with answers and helpful tips to overcome any obstacles. In this section, I’ll aim to cover questions that were frequently asked regarding ingredient substitutions, storage, and even some troubleshooting guide if your cake ended up falling apart in the middle. Let’s dive in!
How do you keep gluten-free cake from falling apart?
When creating gluten-free flour blends to use in baking, it’s important to include xanthan gum or guar gum. These ingredients act as binding agents and prevent baked goods from crumbling apart. If your chosen blend does not contain these essential gums, you must add them yourself. A good rule of thumb is to use ½ teaspoon of gum per cup of flour, but you can adjust this based on your personal preferences and needs.
How do you keep gluten-free cake moist?
If you’re whipping up a gluten-free cake, you’ll need to be mindful of how you store it if you want it to stay moist and delicious. A little trick I use to combat dryness is to incorporate some buttermilk and extra fat into the batter. With this method, your cake will stay soft on the inside and won’t turn into a rock on the outside.
Why do gluten-free cakes fall apart?
If you notice that your baked goods tend to crumble easily, it could be attributed to choosing an unsuitable egg substitute, or not adding enough of it. A good egg substitute should work as a unifying agent, holding all the ingredients together to give a solid outcome.
What makes gluten-free baked goods fluffy?
If you’re aiming to give your baked goods a hearty and more resilient texture, there are some useful ingredients to keep in mind. Examples of such ingredients include unflavored gelatin, xanthan gum, guar gum, and eggs.
This Gluten-Free Apple and Nut Cake recipe is the perfect addition to your baked goods arsenal. It’s nutritious, delicious, and easy to make. Plus, it’s versatile enough to cater to various dietary restrictions.
With its perfect texture and flavor, this cake pairs perfectly with a cup of coffee or tea, making it an ideal dessert for any occasion.
So, what are you waiting for? Head to the kitchen and start baking this delightful gluten-free Apple and Nut Cake that everyone can enjoy – gluten-free or not. Trust us; your taste buds will thank you!
Gluten Free Apple and Nut Cake Recipe
- 6 medium green apples, peeled
- 500 g dark brown sugar
- 350 g unsalted butter
- 1 teaspoon natural vanilla extract
- 1 teaspoon ground nutmeg
- 6 eggs, separated
- 100 g rice flour
- 200 g almond meal
- 150 g hazelnut meal
- 1/2 teaspoon cream of tartar
- Preheat oven to 170°C Cut the apples into eights and combine in a frying pan with 150g sugar and 50g butter. Cook over a medium heat until the apples are softened, then divide the apples and syrup between two lined loaf pans.
- Place the remaining butter and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes, until very light, then fold in the egg yolks. Mix in the rice flour and nuts gently.
- Whisk the whites and cream of tartar to soft peaks and fold in gently, then spoon over the apples and bake for 40 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Add Your Own Notes
Recommended Recipes Just For You