12 July 2011

Gluten Free Apple Cranberry Cake

This recipe is adapted from glutenfreegoddess.blogspot.com. I first made it for a friend who had been recently diagnosed with Celiac's but have since made it a number of times (with great reviews) for myself and my friends. Thanks to the flavor from the fruit and all the different spices, no one ever guesses that it is entirely gluten-free. It tastes like a spice cake, is low-fat, and looks great. For the ingredients I go to wholefoods, but you'll find them at most specialty food stores. 

from glutenfreegoddess.blogspot.com

1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup tapioca flour
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 cup brown sugar
1 egg
1/2 cup olive oil
1/2 cup applesauce
1/2 cup fat-free milk
1/4 tsp lemon juice
3 tsp vanilla
2 cups chopped apple
1/2 cup fresh or frozen cranberries

Preheat oven to 350 degrees
Line 9-inch cake pan with greased parchment paper
(we used a disposable aluminum cake pan)
Combine first 10 ingredients and set aside
Combine egg, olive oil, applesauce, milk, lemon juice and vanilla
Add wet ingredients to dry and stir until batter is smooth
Stir in half the apples and half the cranberries
Pour into pan
Arrange remaining fruit on top of the batter, and sprinkle with sugar
Bake 45 minutes, or until set in the center

9-10 servings

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