Gluten Free French Apple Cakes Recipes

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:

• 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!

Steps:

• Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
• In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.
• In the bowl of your mixer, cream the butter for about 1 minute or until softened.
• Add both sugars,and beat for about 2 minutes.
• Add the eggs, one at a time, and beat until well incorporated.
• Blend in the milk.
• Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
• Remove the bowl from the stand and gently fold in the shredded apples.
• Spoon the batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted tests clean and the cake pulls away from the edge of the pan.
• If serving from the pan, cool at least 10 minutes before removing.
• Dust lightly with icing sugar, if desired.

Steps:

• Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

Steps:

• Directions Place the oven rack in the lower third of the oven and set the temperature to 325 degrees. Spray a 9-inch springform pan with gluten-free cooking spray and place on a foil lined, rimed baking sheet. Place apple slices on a microwave safe plate or pie dish, cover and microwave on high for 3 minutes, or until apples are slightly tender and pliable. Drizzle with brandy and lemon juice and let cool for 15 minutes. Place 3/4 cup of gluten-free flour blend, almond flour, 1 cup of sugar, baking powder, salt and xanthan gum in a large mixing bowl. Whisk to combine. Add one egg, oil, milk and vanilla extract and whisk until smooth. S coop out one cup of the batter and place in another medium bowl. Add egg yolks to the larger portion of the batter and whisk to combine. Fold in the cooled apple slices and pour mixture into the prepared pan, smoothing the top with an offset (or rubber) spatula. Whisk remaining 2 tablespoons of gluten-free flour blend into the remaining batter and smooth batter evenly over the apple mixture in the pan, taking care to spread it all the way to the edges. Sprinkle the top with the remaining 2 tablespoons of sugar and bake until the center of the cake is set, about 1 hour and 15 minutes. Transfer pan to a wire rack and allow to cool for 5 minutes. Run a knife around the edge of the cake along the sides of the pan and let cool completely, about 2 hours more (if you can). Cut into wedges and serve.