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Gluten Free Apple Cake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




3/4 cup rice flour
1/2 cup potato starch (NOT potato flour)
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup butter sub (ghee)
3/4 cup white sugar
3 tablespoons brown sugar
2 eggs
3 tablespoons rice milk
1 1/2 cups apples, peeled, cored, and shredded (about 2 apples)
icing sugar, for dusting (optional)

Recipe



1Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.

2In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.

3In the bowl of your mixer, cream the butter for about 1 minute or until softened.

4Add both sugars,and beat for about 2 minutes.

5Add the eggs, one at a time, and beat until well incorporated.

6Blend in the milk.

7Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.

8Remove the bowl from the stand and gently fold in the shredded apples.

9Spoon 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.

10If serving from the pan, cool at least 10 minutes before removing.

11Dust lightly with icing sugar, if desired.