Ingredients
For the Cake:
- Gluten-Free All-Purpose Flour Blend (with xanthan gum): 2 cups (approximately 240-280g, depending on the blend). If your blend doesn’t contain xanthan gum, add 1 teaspoon. The backbone of our cake, providing structure.
- Almond Flour (finely ground): 1/2 cup (approximately 50-60g). Adds moisture, a delicate nutty flavor, and improves texture.
- Baking Powder: 2 teaspoons. The primary leavening agent, helping the cake rise and become fluffy.
- Baking Soda: 1/2 teaspoon. Works with the acidic yogurt to provide additional lift.
- Ground Cinnamon: 1 ½ teaspoons. The classic spice pairing for apples, adding warmth and aroma.
- Ground Nutmeg: 1/2 teaspoon. Complements the cinnamon with its sweet, woody notes.
- Salt: 1/2 teaspoon. Balances the sweetness and enhances overall flavor.
- Unsalted Butter (softened): 1/2 cup (113g). For richness and a tender crumb. Can substitute with dairy-free butter or coconut oil (solid state) for a dairy-free version, though flavor will vary.
- Granulated Sugar (or Coconut Sugar): 3/4 cup (150g). Provides sweetness. Coconut sugar will lend a deeper, caramel-like flavor.
- Eggs (large, room temperature): 2. Bind the ingredients, add richness, and contribute to structure.
- Plain Yogurt (Greek or regular, full-fat recommended): 1 cup (240g). The star for moisture and a subtle tang. Ensure it’s at room temperature for better incorporation. Dairy-free yogurt can be used.
- Vanilla Extract: 1 teaspoon. Enhances all the other flavors in the cake.
- Apples (peeled, cored, and diced into ½-inch pieces): 2 medium-large (about 2 cups diced). Use a firm baking apple like Honeycrisp, Gala, Fuji for sweetness, or Granny Smith for a tarter profile, or a mix!
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square baking pan. For flouring, you can use a bit of your gluten-free flour blend. Alternatively, line the pan with parchment paper, leaving an overhang on two sides for easy removal. This is my preferred method for a clean release.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking thoroughly helps to aerate the flours and evenly distribute the leavening agents and spices, which is crucial for a consistent texture. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer with a paddle attachment or a hand mixer), beat the softened butter and granulated sugar together on medium speed until light and fluffy. This process, known as creaming, incorporates air into the batter, which contributes to a lighter cake. Scrape down the sides of the bowl occasionally. This should take about 2-3 minutes.
- Add Eggs: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. If the eggs are cold, they can cause the butter to seize. Scrape down the bowl again.
- Incorporate Wet Ingredients: Beat in the plain yogurt and vanilla extract until just combined. The batter might look slightly curdled at this stage, especially if the yogurt is very cold, but don’t worry; it will come together once the dry ingredients are added.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture in two or three additions, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to a tough cake, even with gluten-free flours, as it can overdevelop the structure provided by xanthan gum or other binders. Mix only until you no longer see streaks of flour.
- Fold in Apples: Gently fold the diced apples into the batter using a spatula. Ensure they are evenly distributed throughout the batter.
- Prepare Streusel (if using): In a small bowl, combine the gluten-free flour, gluten-free rolled oats, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the batter into your prepared baking pan and spread it evenly with the spatula. If using the streusel topping, sprinkle it evenly over the top of the batter.
- Bake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Baking times can vary depending on your oven and the type of pan used. Start checking for doneness around the 40-minute mark. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. This allows the cake to set further and makes it easier to remove from the pan. If you used parchment paper, you can gently lift the cake out using the overhangs. If not, carefully invert it onto the wire rack to cool completely. Allowing it to cool completely is important for the best texture and slicing.
- Serve: Once cooled, slice and serve. Enjoy this delightful cake as is, or with your favorite accompaniments (see “How to Serve” section below).
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350