Table of Contents
1 1/2 pounds baking apples (about 3 large apples), peeled, cored and diced (a mix of Empire, Gala, and green apples works really well) 1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter) 10 tablespoons (140 g) unsalted butter, melted and cooled 2 eggs (100 g, weighed out of shell) at room temperature, beaten
There are two versions you can make, both contain tasty fresh apples in the cake mixture itself but as an optional extra you can also include sliced apples as a topping. This makes a moist gluten free apple cake with loads of flavour.
Fold in the diced apples and walnuts. If you find that the mixture is too thick, you can add some almond milk, one tablespoon at a time, not to surpass ¼ cup. Pour the batter into the prepared bundt pan and bake in the oven for 1 hour. Check the cake at the 50 minute mark. It is done when a toothpick inserted comes out clean.
Prepare your apples by coring and slicing but do not peel them. * To make a lactose free cake, make sure you use a vegetable spread that specifies that it is dairy and lactose free. Some vegetable spreads include buttermilk making them unsuitable for those who are lactose intolerant. 1. Pre heat oven 350⁰F, 180⁰C (160⁰C fan oven), gas mark 4. 2.
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