Gluten free apple cake

Apple, Lemon & Polenta Cake (Gluten Free)

Looking for a delicious gluten free apple cake recipe? This apple, lemon, polenta and almond cake has no added butter or oil, it’s full of the goodness from nuts, polenta and eggs! Soft and moist, it has a wonderful texture and a lovely lemon vanilla flavour. On top is a layer of sugared apples! I called her Sally.

This is such a wonderful, wholesome, country-style cake. In my mind there are country-style cakes made from fruit and pantry ingredients that are simple but comfortingly delicious and are guaranteed to please many. Then there are city cakes, ones with harder to find ingredients with unusual flavour combinations that may require special equipment.

Unlike gluten free bread which is hard to get just right, gluten free cakes are one of the easier items to make. This cake is also unusual in that there’s no added fats. Instead this cake relies on the natural fats in the eggs and almonds to keep it wonderfully moist.

What exactly is polenta? Is polenta an ingredient or a dish? Polenta is technically a porridge dish made of coarse stone-ground cornmeal but we label it polenta in Australia. It doesn’t have a lot of flavour but makes for wonderful porridge, polenta fries, creamed polenta, polenta gnocchi, lemon polenta cakes and one of my favourite winter dishes polenta alla spianatora which is a polenta and ragu served on a wooden board where everyone digs in with a spoon. There’s even polenta lasagna (you know how much I love lasagna!).

I used apples because I always have so many from my vege box and I’m not a big fruit eater. These are Pink Lady apples so you get a gorgeous pink blush colour on top of your cake although this does fade a little upon baking.

I was inspired to make this cake by a visit to Milk Haus in Woodstock on the South Coast where they served up an apple, lemon and polenta cake with double cream on the side. It was so delicious I had to make a version.

I’ve been enjoying exploring NSW lately and these road trips have been the tether to my sanity that I cling onto. I can’t imagine going into lockdown again so I really feel for everyone in Victoria.

We were driving in the country one day when out of the corner of my eye something black hit our tyre. It was the size of a large sneaker and sort of bounced off our car like a sneaker on the road.

«What was that?» I asked Mr NQN who was driving.

«We hit a bird,» he said his lips tense.

«Is it. ok?» I asked. I mean I realised it was probably not but I was hopeful and up til a second ago I thought it was a sneaker.

«No it is not,» he said grimly.

After I texted Laura that a bird had dived straight into our car. «We call that being a bird-urer, a bird murderer,» she explained. With family in the country she was used to it but it was our first time being a birdurer and it wasn’t a nice feeling!

So tell me Dear Reader, have you ever heard of the term bird-urer? Do you make more city or country style cakes?

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

Apple, Lemon & Polenta Cake

Rated 5.0 out of 5 by 4 readers

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes plus 10 minutes cooling time

Cooking time: 55 minutes

• 2 lemons
• 225g/8ozs. caster or superfine sugar
• 6 eggs
• 200g/7ozs. almond meal
• 150g/5ozs. polenta
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 apples, cored and thinly sliced
• 2 tablespoons sugar

Before cooking the lemons

After cooking the lemons

Step 1 — Preheat oven to 160C/320F. Grease and line a 22cm/8.7inch springform tin. Wash the lemons well and place them in a microwave proof bowl and cover with 2 inches of water. Cover with cling film and microwave for 10 minutes. Remove the lemons, discard the water (you can make a hot honey and lemon drink out of it) and cool for 10 minutes. When the lemons are cool to handle, chop roughly peel and all and remove the seeds. Then puree the lemons until you get a smooth puree.

Step 2 — In a bowl whisk the sugar and eggs for 1 minute with a hand whisk. Add the almond meal, polenta, vanilla, baking powder, salt and the lemon puree. Add the slices from two of the apples. Spoon into the prepared tin.

Step 3 — Then fan out the slices from the remaining three apples on top of the cake. Sprinkle with the 2 tablespoons of sugar and bake for 55 minutes or the centre of the cake springs back when pressed gently. Serve with cream or ice cream.

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Gluten-free apple and almond cake

less than 30 mins

30 mins to 1 hour

This is an elegant, moist apple cake to be served in slim slices with a very fine cup of tea. It freezes brilliantly, too.

less than 30 mins

30 mins to 1 hour

Ingredients

• 3 sharp eating apples, peeled, cored and chopped
• 1 lemon, juice only
• 300g/10½g golden caster sugar
• 8 free-range eggs
• 325g/11½oz ground almonds
• ½ tsp almond essence
• 50g/2oz flaked almonds
• icing sugar, for sprinkling

Method

Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil.

Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool.

Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds.

Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil.

Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar.

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Gluten-free Apple Bundt Cake

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Grab some fresh, tart apples from the orchard, farmer’s market or store so you can make this delicious gluten-free apple bundt cake. This gluten-free apple cake is dairy-free too! This is such a pretty gluten-free apple dessert.

While this cake is yummy year-round, I definitely make this gluten-free apple cake every fall when we get apples from the local orchard.

We buy at least 60 pounds of apples twice each fall. We use them in a variety of recipes, including gluten-free apple puff pancakes, gluten-free apple streusel muffins, gluten-free apple crisp, homemade applesauce, and of course this gluten-free apple cake that I’m sharing today!

I slice and freeze a lot of the apples for future use too, so that all winter and spring, I can use the thawed apples in my favorite recipes.

I’ve also been making gluten-free apple cakes for years, but have been really trying to perfect it this past year so I can share it with you. I’ve been trying different glazes and icings, making a dairy-free option, and getting the seasonings just right.

Now it is finally time to share this new recipe with you! We love this gluten-free apple cake! If you don’t have fresh apples on hand, use some that you froze!

Notes on ingredients and substitutions for this gluten-free apple cake:

• Gluten-free Flour: As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with gfJules gluten-free flour (also on Amazon here), King Arthur Measure for Measure Flour, and Gluten Free Mama’s Almond Flour Blend and I recommend any of those. Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
• Xanthan Gum: If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
• Butter/Oil: After making this apple cake successfully several times with melted butter or with corn oil, I recently tested it with melted coconut oil and had the same great results. The batter before baking has small lumps when using coconut oil, but those dissolve in baking. The cake was great either way!
• Applesauce: When using applesauce in baking, I always use an unsweetened, plain applesauce. I personally use our homemade applesauce or store-bought No Sugar Added apple sauce.
• Apples: I recommend using a good tart apple that’s suitable for baking. I personally always prefer McIntosh, Pink Lady, or Braeburn.
• Sugar: I know someone is going to comment on the amount of sugar – but keep in mind this is a LARGE cake, you’re using unsweetened applesauce and tart apples. While I haven’t experimented with any sugar substitutions, you’re welcome to experiment and let me know what works!

Have more applesauce on hand? Make my gluten-free pumpkin bars recipe. Or this gluten-free applesauce bread from my friend Erin.

I tried a variety of glazes and icings and ultimately felt like they all overpowered the cake and made the whole dessert just too sweet. I finally decided to just give the cake a dusting of powdered sugar and we all loved it! Powdered sugar is just the right thing to make it pretty and add another little layer of flavor and texture to this amazing dessert!

I’m sure some of you can get all crazy making powdered sugar patterns and such on it too! That’s a little out of my league, but I can’t wait to see if some of you do! You can email me or share to my Facebook page if you make this, or any of my recipes!

Since it doesn’t have chocolate that will melt, or a runny, sticky glaze, this can handle sitting out in the heat at your next picnic or potluck.

Before I brought it to a potluck recently, I went ahead and sliced it all up at home and laid the slices on a platter. I got 16 good thick slices, but you could get more if you slice it thinner.

I’ve been making this gluten-free apple cake for many years now that I perfected it! I hope this becomes a go-to recipe in your home also!

If you like this apple cake, then I think you’ll love this gluten-free peach cake that I make too! They’re both delicious and can be enjoyed for breakfast like coffee cake or for dessert with some whipped cream or ice cream.

Oh, you can also serve this with homemade whipped cream – I often do! You could also serve with either store-bought or homemade gluten-free caramel sauce if you want that caramel flavor!

If you make this apple cake and love it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Gluten-free Apple Cake Recipe:

Gluten-free Apple Cake (dairy-free)

This gluten-free apple cake is delicious with a dusting of powdered sugar. You can also serve with homemade whipped cream or ice cream.

Ingredients

• 3 cups good-quality gluten-free all-purpose flour blend
• 1 1/2 tsp. xanthan gum *(see note)
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. cloves
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 1 cup sugar
• 1 cup brown sugar
• 3/4 cup melted coconut oil or melted unsalted butter
• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 Tbsp. pure vanilla extract
• 3 cups peeled apple chunks

Instructions

1. In a large bowl, whisk together gluten-free flour, xanthan gum (if needed- see note), salt, baking soda, cloves, nutmeg and cinnamon. Set aside.
2. In the bowl of your electric mixer, cream together sugar, brown sugar, coconut oil or melted butter, and applesauce. Beat on medium speed for about 2 minutes. Mixture lightens and gets creamy. If using coconut oil, small lumps remain throughout but that’s fine.
3. Add eggs one at a time, mixing on low speed until each is mixed in. Add vanilla extract and beat on low just until mixed in.
4. Add dry ingredients that you set aside earlier. Stir in with a spatula, just to combine.
5. Using a spatula, fold in the 3 cups of apple chunks.
6. Pour batter into a greased bundt pan.
7. Bake at 350° for 50 minutes, or until a toothpick inserted in center comes out with moist crumbs not wet batter.
8. Let cool in pan for 5 minutes, then carefully flip over onto cooling rack and remove pan. Let cool.
9. Using a fine mesh strainer, sieve, or salt shaker, sprinkle powdered sugar over the surface of the cake.
10. Easiest to cut and serve once completely cool.

Notes

This has been tested successfully several times with gfJules flour blend, several times with Gluten Free Mama’s flour blend, and also with King Arthur Measure for Measure.

*If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.

I’ve made this gluten-free apple cake dairy-free with coconut oil with great results. I’ve also made this cake using melted butter with great results. Feel free to use whichever works better with your allergens/intolerances.

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