Friday, November 9, 2012

Wheat-Free Apple Cranberry Cake

This apple cake is surprisingly moist and tasty. It's another adaptation form The Gluten Free Goddess and well worth the prep time. Very highly kid approved as well. We had it for breakfast and then again later as a snack. 


  • 1 cup brown rice flourGluten free apple cake with cranberries
  • 1/2 cup buckwheat flour 
  • 1/4 cup tapioca four/starch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup coconut sugar

Wet ingredients:

  • 2 eggs
  • 1 teaspoon ground chia seeds
  • 1 teaspoon ground flax seeds
  • 1 teaspoon water
  • 1/2 cup olive oil
  • 1/2 cup applesauce
  • 1/2 cup rice 
  • 1/4 teaspoon lemon juice 
  • 2 tablespoons agave or honey
  • 2 teaspoons vanilla
The Good Stuff:

2 cups peeled and chopped apples
1/2 cup fresh or dried cranberries

Preheat oven to 350 degrees. Sift all dry ingredients up to the sugar. Then add in sugar and stir. 

Next, mix eggs, then prepare the chia/flax mixture. Grind chia and flax seeds and then mix with water until a paste is formed. (This replaces any xanthan gum.) You can grind in a hand grinder or in a coffee grinder for a finer powder. Add slurry to eggs. Add remaining ingredients to mix and combine. 

Add dry to wet ingredients and mix until smooth. Now add apples and cranberries. 
Oil a 9 inch round cake pan or use oiled parchment paper to make things easier. Pour in cake batter. Bake for 50-60 minutes or until firm in the center. 


  1. oOOOOooh!! That looks amazing! I'll have to give it a try! :} Omnomnomnom!

  2. I love a cranberry loaf and this time of year when cranberries are nice and plentiful it is great to find a recipe to use them up. Thanks for sharing. Have you tried freezing your loafs, just wondering how they are after.

    1. I made mini loaves just for that purpose and they froze great! Hope you like them-