Gluten Free Apple Pecan Cake Recipes

Steps:

• 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.
• Enjoy!

Steps:

• Preheat to 350°F.
• Grease a 9-inch springform pan.
• In a large bowl, beat the eggs.
• Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
• Stir in baking mix.
• Add apples, raisins, and pecans and stir just until combined.
• Pour into greased cake pan.
• Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
• Cool slightly and remove from pan.
• Meanwhile prepare the frosting.
• Cream together cream cheese and butter until fluffy.
• Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
• Frost cake when completely cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
• Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
• Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

Steps:

• First melt butter and allow to cool.
• Core, peel and slice apples, mix with sugar and set aside.
• Sift all dry ingredients, add pecans and mix well.
• Beat egg into the cooled melted butter.
• Add apple mixture and butter mixture to the dry ingredients, mix well.
• Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.

Steps:

• Preheat oven to 400°F.
• Grease a 8" round cake pan.
• In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
• In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
• Slowly fold the dry ingredients to the wet ingredients.
• Mix until thoroughly combined.
• Add chopped nuts and stir to incorporate.
• Pour into cake pan and bake for about 50 minutes.
• When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
• Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
• Slice and serve warm.

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whip the yolks with the honey until creamy and fluffy.
• Add in the flours and the melted coconut oil and mix well with a spoon.
• Add the other liquid ingredients, mix well and lastly add in the baking powder.
• Pour the batter in a small but tall baking pan (the one I use has a 5 inch diameter) lined with parchment paper.
• Slice the apple with a mandolin and use the slices to decorate your cake.
• Sprinkle some pine nuts on top and bake for 30 minutes.
• Enjoy lukewarm and if you like it, drizzle some almond butter on top to give it a extra rich flavor!