This cake is a quick and easy one-bowl-and-you’re-done operation. I adapted it from the apple cake recipe in the Joy of Cooking, which, for all intents and purposes, is my bible (the book, not the recipe). I’ve been known to bring it to bed with me to read on more than one occasion. You’ll love the smell coming from your oven as this cake bakes. In all, this gluten-free, sugar-free and dairy-free cake makes the perfect dessert for a cool fall evening. Add chopped walnuts for some extra flavor and crunch if you wish. In an effort to incorporate more gluten free flours into my baking, I made this bread using sorghum flour, which is high-protein and high-fiber and reminiscent of whole wheat. That is, if you remember wheat well enough to reminisce. I’m not sure I still do…
For a twist: try this cake topped with orange vanilla frosting from the recipe for carrot orange cupcakes. Of course, it’s very good as-is, with no frosting or sauce at all.
Gluten Free Apple Cranberry Cake:
1 1/2 cups sorghum flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3/4 cup agave nectar
3/4 cup plus 2 tablespoons light coconut milk
1/3 cup grapeseed oil
1 tablespoon pure vanilla extract
1 cup apple, peeled and chopped
1/2 cup frozen cranberries
1. Preheat oven to 350.
2. In a large bowl, whisk together dry ingredients. Add agave, coconut milk, oil and vanilla and whisk until batter is smooth. Fold in apple, cranberries and walnuts (if desired). Pour batter into a greased, 8-inch square baking dish.
3. Bake at 350 for 40-45 minutes, or until a toothpick comes out clean.