Apple Cinnamon Breakfast Cake (Gluten-Free) PDF Print E-mail

Apple Cinnamon Breakfast Cake

Gluten-Free, Vegetarian, w/ Egg-Free (Vegan) Alternatives

My husband, who is gf only at home, thinks cake is just a frosting delivery system, but this no-frosting, breakfast cake is still one of his favorites!

Don't let the long list of ingredients stop you from making this fabulous cake.   It is very easy to make, no complicated techniques or hard to find ingredients.  The result is a wonderful, crowd pleasing cake - so you won't regret a single second you spend putting this cake together.

What are you waiting for, start your oven!

Cake Ingredients:

  1. 1 1/2 cups Brown Rice Cake Flour (want to make your own gluten-free cake flour? click here)
  2. 3/4 cup Sorghum Flour
  3. 1/4 cup Gluten-Free Oat Flour (want to make your own gluten-free oat flour? click here)
    • alternatively you can use ...
      2 tbs coconut flour + 2 tbs rice bran, then add 1/4 cup of any milk to your wet ingredients (cow, soy, nut, coconut, etc.)
  4. 1/4 cup Potato Starch
  5. 3/4 tsp xanthan gum
  6. 1/4 tsp guar gum
  7. 3/4 tsp baking powder
  8. 1/4 tsp baking soda
  9. 1/4 tsp sea salt
  10. 2 whole eggs + 1 egg white
    • alternatively you can use 3 Tbs of flax meal + 6 Tbs water, mix and let sit for about 15 min. (Or use egg replacement)
  11. 1/4 cup unsweetened apple sauce
  12. 3/4 cup agave nectar (100% maple syrup is also very tasty in this recipe)
  13. 2 tsp vanilla extract
  14. 1/2 cup coconut oil or grapeseed oil
  15. 3/4 cup low-fat plain yogurt, or low-fat sour cream, or plain coconut milk yogurt
  16. 4 medium Granny Smith or Honey Crisp Apples or Pink Lady Apples - or a mixture of different apples

Cinnamon & Sucant Mixture:

  • 1/3 cup sucanat sugar
  • 1 Tbl ground cinnamon

1

Preheat your oven and prepare your pan:

  • Make sure the oven rack is centered and preheat your oven to 375°F
  • Lightly oil and flour your cake pan (angle food cake pan or bundt cake pan are great, but you can use whatever you have)

2

Make the cinnamon sucanat:

  • In a small bowl, stir together the sucanat and cinnamon until well blended
  • Set aside

3

Peel and shred or chop the apples:

  • Peel the apples and then shred the apples using your cheese grater or food processor
  • If you don't have a shredder, or prefer to have a bit of apple to chew on when eating the cake, you can chop the peeled apples.
  • After you have your apples peeled and shredded/chopped, stir in half of the cinnamon sugar till well blended.
  • Set aside

4

Measure and Whisk dry ingredients (#1 -  #9):

  • Measure dry ingredients #1 - 8, into a large mixing bowl.
  • Use a whisk to very throughly combine the dry ingredients
  • Set aisde

5

Combine the Wet ingredients (#10 -  #15) :

  • Combine all of the wet ingredients (not the apples) and mix until well blended

6

Drain the apples - no need to smash the apples for draining, you only want to remove the surface moisture:

  • Dump the apples into a fine-mesh sieve
  • Place the sieve over a large bowl and let the apple juices drain while you combine the dry and wet ingredients
    • TIP** keep the drained juice to rehydrate dried fruits for other recipes.

7

Combine the dry and wet ingredients:

  • Add half of the dry ingredients to the wet ingredients
  • Mix until almost blended
  • Add the rest of the dry ingredients and mix again just until blended
  • Scrape down the sides and bottom of the mixing bowl
  • Add the drained apples and mix again, until well combined

8

Transfer the cake mix to the prepared baking pan:

  • Pour about 1/3 of the cake mix into the cake pan
  • Sprinkle half of the cinnamon & sucanat on top
  • Again, pour a 1/3 of the cake mix into the cake pan
  • Then sprinkle the rest of the cinnamon and sucant on top
  • Pour the rest of the cake mix on top

9

Bake Your Cake:

    • Muffin pans, Mini loaf pans, standard cake pans - bake for about 15 - 30 min., or until done
    • Loaf Pan, Tube pan (angle food cake pan) or bundt cake pan - bake for 40 - 50 min., or until done
      • TIP** Use your eyes and touch as your guide - 
        • if the cake looks wet and/or not set in the center, it isn't done
        • if the cake looks dry and/or firm in the center, very gently press the center of the cake with the pad of your index finger -
          • If your finger leaves a mark then your cake isn't done
          • If the cake gives to your touch but springs back after you remove your finger, the cake is done
          • If the cake is very firm and has no give, your cake is probably overdone

10

Let the cake cool in the pan for 15 - 20-min

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