Well, howdy there, folks! I reckon you’re in for a treat today. As a nutritionist and food blogger, I’m all about creating recipes that not only taste good but are good for you too. And let me tell you, this Pecan Apple Strudel Cake is no exception!
Now I understand some of y’all may have some dietary restrictions like gluten intolerance or dairy allergies. That’s why I created a recipe that’s gluten-free and dairy-free, so everyone can enjoy it without any worries.
This cake is bursting with juicy apples and crunchy pecans, sprinkled with cinnamon spice throughout. It’s a little bit like an apple strudel mixed with a bundt cake and it’ll make your taste buds sing with delight.
But that’s not all, this cake is also made with nutrient-packed ingredients like brown rice flour, tapioca starch, and guar gum – making it a healthy option that doesn’t skimp on flavor.
So go ahead and grab your apron, preheat your oven, and get ready to indulge in something truly special. Trust me y’all, this Pecan Apple Strudel Cake is worth every bite.
Why You’ll Love This Recipe
My dear readers, I strongly believe that you’re going to fall in love with this Pecan Apple Strudel Cake recipe the moment you lay your eyes on it!
Let me tell you why: first of all, this Pecan Apple Strudel Cake is an absolute feast for the senses. The warm, spicy scent of cinnamon and vanilla, and the irresistible aroma of fresh apples will lure you in right from the start.
Moreover, this recipe is gluten-free and dairy-free, making it a perfect option for anyone with dietary restrictions. So even if you or your loved ones suffer from allergies or intolerances, you can still enjoy a delicious apple cake without any worries!
The combination of crunchy pecans and sweet-tart apples in this cake is truly magical, providing your taste buds with an explosion of flavors and textures. The crumbly topping made of brown sugar and chopped pecans adds an extra layer of richness and crunchiness that takes this cake to the next level. And let’s not forget that this recipe is incredibly versatile; it translates seamlessly from breakfast to dessert or afternoon tea time.
And finally, who can resist the comfort of a homemade cake? Imagine your kitchen filled with its magnificent aroma while it’s baking in the oven. When you invite your guests over for coffee or tea, they will be wowed by how good it looks and tastes. Trust me when I say that you’ll want to savor every last bite!
So go ahead, give this Pecan Apple Strudel Cake recipe a try – it might just become your new all-time favorite fall recipe!
Here’s what you’ll need to make this gluten-free and dairy-free Pecan Apple Strudel Cake, a perfect treat for autumn or any time of the year.
- 1 cup brown rice flour
- 1 cup tapioca starch
- 3 teaspoons gluten-free baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Guar Gum
- 2 tablespoons cinnamon
- Pinch of salt
– 2/3 cup canola oil
– 1 and 1/4 cups dark brown sugar, firmly packed
– 2 teaspoons pure vanilla extract
Pecan Strudel Topping:
- 1 and 1/2 cups pecans, finely chopped
- 2 tablespoons brown rice flour
- 4 tablespoons dark brown sugar, firmly packed
- 3 cups apples, peeled and diced
- 2 tablespoons canola oil
- 2 tablespoons cinnamon
- Pinch of salt
Make sure you have all these ingredients available before starting the recipe. You can find most of them at any grocery store.
The Recipe How-To
Now, let’s dive into the heart of this glorious recipe- the making! You’ll need your apron and your oven mitts, so make sure you’re ready to bake up a storm!
Step 1: Gather Your Ingredients
Make sure you have all of the ingredients on hand before starting. Double-check that you have all the gluten-free flour blend, along with other essential components such as cinnamon, vanilla, and brown sugar.
Step 2: Prepare Your Pecans
Preheat the oven to 350°F. Spread out one cup of pecans finely chopped onto an unlined baking sheet before placing them in the oven. Let them roast for about 10 minutes or until they are lightly browned and fragrant. Keep a close eye on them as they can burn easily.
Step 3: Prepare Your Batter
In a mixing bowl, whisk together one cup of applesauce (unsweetened) with 1/2 cup of dark brown sugar, two whole eggs, one tablespoon of oil (we recommend using canola oil), and one teaspoon of vanilla extract until well-combined.
Then add in the dry ingredients which include three cups gluten-free flour blend (tapioca starch, rice flour), three teaspoons of gluten-free baking powder, one teaspoon of ground cinnamon, one teaspoon of guar gum, and one-fourth teaspoon baking soda. Mix well.
Add in half a cup each of prepared pecans and stir thoroughly till it combines with the batter.
Step 4: Pouring The Batter
Grease a 9-inch cake pan with oil or butter substitute (for dairy-free option) and sprinkle two tablespoons brown sugar over it. Pour half (about two cups) batter over the sugar layer then smooth it down with an icing spatula.
Now add another layer using the remaining batter and sprinkle half a cup prepared pecans on the top of this layer. Smooth the batter and create an even surface.
Step 5: Bake It Perfectly
Bake for approximately 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool in the baking dish for at least 15 minutes before serving.
Mmm, your house will smell like freshly baked apples and cinnamon, yum!
Substitutions and Variations
Listen up, folks! If you’re feeling like sprucing up this pecan apple strudel cake, I have some substitutions and variations that will make your taste buds dance with joy.
Firstly, if you want to make this recipe dairy-free, swap out the dairy milk for a non-dairy milk of your choice. Almond milk works great in this recipe! Additionally, if you’re lactose intolerant or vegan, you can use coconut whipped cream as a topping instead of regular whipped cream.
For those of you who want to change things up with the nuts, you can switch out the pecans for walnuts or almonds. However, I highly recommend giving the pecans a try before making any swaps – trust me when I say they add a unique flavor that can’t be beaten!
If you’re looking to add some extra sweetness to the recipe, you can drizzle maple syrup on top of the cake or mix it into the filling.
For those of you who love a good cinnamon swirl, try swirling cinnamon into the batter or mixing it into the crumb topping for an extra kick of warm spice.
And finally, for those who want to embrace their inner Clark Griswold and go all out with holiday-themed fun, why not try adding some blueberries to the batter for a festive red and blue effect?
No matter what substitutions and variations you make, remember to have fun with it and pick ingredients that speak to your taste buds. Happy baking!
Serving and Pairing
Now that you’ve crafted a spectacular pecan apple strudel cake, it’s time to sit down and appreciate each and every mouth-watering bite. One of the best things about this cake is its versatility; it can be enjoyed hot or cold, on its own, or with a dollop of whipped cream or ice cream.
If you’re looking for a classic pairing, a cup of warm coffee or tea would do just fine. For an additional burst of sweet flavors, pair your cake with a glass of apple cider or sparkling cider! Another great combination would be vanilla ice cream and caramel sauce to round out the toasty flavor of the pecans.
This cake is perfect for pretty much any occasion, from Sunday brunches to family gatherings. Whether you’re entertaining guests or treating yourself after a long day at work, this delicious dessert will undoubtedly leave everyone craving more.
Make-Ahead, Storing and Reheating
Ah, the beauty of making ahead! Listen up, folks. If you want to save yourself some precious time and effort, make this Pecan Apple Strudel Cake in advance. All you have to do is to bake it, let it cool completely, then wrap it tightly with plastic wrap and store it in the refrigerator for up to 3 days.
Now when it comes to reheating this gluten-free goodness, there are different ways to do so depending on your preference. You can either microwave a single slice for about 15-20 seconds until warm or reheat the entire cake in the oven at 325°F (163°C) for 8-10 minutes. Trust me, you don’t want to overheat it as it can result in a rubbery texture.
Pro Tip: For maximum freshness and flavor, I advise not to sprinkle the pecan crumb topping until ready to serve. This will keep it crisp and crunchy.
If you happen to have some leftover slices, you can wrap them individually with plastic wrap and store them in airtight containers or freezer bags for up to 1 month in the freezer. To reheat frozen slices, simply thaw them in the fridge overnight then follow one of the reheating methods mentioned above.
Believe me when I say that this Pecan Apple Strudel Cake tastes just as amazing on day two, or day three (if it lasts that long!) So go ahead and make it ahead! You won’t regret it.
Tips for Perfect Results
Now that you have all the ingredients to make this delicious pecan apple strudel cake, let me give you some tips for perfect results.
Tip #1: Measure ingredients accurately
To ensure that your cake turns out as scrumptious as it’s meant to be, be sure to measure each ingredient accurately. Use measuring cups or spoons instead of guessing the amount. The proper ratio of ingredients is essential in gluten-free baking.
Tip #2: Mix the dry ingredients
Before you add any wet ingredients, mix the dry ingredients together thoroughly. This will ensure that everything mixes evenly and there are no lumps in the finished cake.
Tip #3: Sift the flour blend
When you’re done mixing the dry ingredients together, I recommend sifting the flour blend to get rid of any impurities and clumps.
Tip #4: Allow ingredients to reach room temperature
When making the batter, let all your ingredients reach room temperature for better blending. It won’t take long but make a huge difference in how well everything comes together.
Tip #5: Crush pecans finely for a tender texture
For a tender texture, make sure to crush the pecans finely before adding them to the batter. You don’t want large pieces in each bite or anything too hard to chew.
Tip #6: Keep an eye on baking time
Gluten-free cakes often require less time in the oven than wheat flour cakes. So keep an eye on your cake while it’s baking since over-baking can lead to a dry and crumbly texture.
Follow these tips and you will have perfect results for your gluten-free pecan apple strudel cake every time!
And there you have it, folks! My recipe for a delicious and healthy pecan apple strudel cake that is gluten-free and dairy-free. I hope that you now feel confident enough to give it a go and impress your family and friends with your new baking skills.
The best part is that even if you don’t have any dietary restrictions, this recipe is still a fantastic option for anyone who wants to enjoy a sweet treat without sacrificing their health goals. Plus, it’s so versatile that you can always switch up the apples for blueberries or add a cinnamon crumb topping for the ultimate indulgence.
Remember, cooking should be fun, and that’s what this recipe is all about. So get creative, add your own twist and enjoy every bite knowing that you’re taking care of your well-being as well.
Thank you for reading, and happy baking!
Pecan Apple Strudel Cake (Gluten Free) Recipe
- 1 cup pecans, finely chopped or 1 cup blanched slivered almond, crushed
- 2 tablespoons brown rice flour
- 4 tablespoons brown sugar
- 1 tablespoon canola oil
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans or 1/3 cup blanched slivered almond, crushed
- 1/2 cup rice flour (white)
- 1/2 cup brown rice flour
- 1/3 cup tapioca starch
- 3/4 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
- 1 teaspoon baking soda
- 1 1/2 teaspoons gluten free baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1/2 cup canola oil
- 3/4 cup dark brown sugar
- 2 egg replacer eggs
- 4 tablespoons orange juice
- 1 1/2 cups chopped apples (about 2 apples)
- Preheat oven to 325°F.
- Prepare a small deep pan by greasing and dusting with white rice flour.
- Mix all strudel ingredients in a small bowl and set aside.
- In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
- Add the wet ingredients and mix with a wooden spoon.
- Add the chopped apples and stir to combine.
- Scoop half the batter into the prepared pan.
- then layer half the strudel mixture on top of the batter.
- Add remaining batter and then remaining topping.
- Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
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