Every autumn, my Romanian family makes a different variation of this rich apple walnut cake. It seems to be widespread among Germans, Austrians, and Hungarians as well. I’m so happy that I nearly nailed the flavor and texture without wheat! Almond flour can be switched out for coconut flour. Resulting in a 9×13-inch pan. When cool, you can, if you like, dust with confectioners’ sugar.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- ¾ cup sorghum flour
- ¾ cup almond flour
- ¼ cup rice flour
- ¼ cup tapioca flour
- 1 tablespoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 4 small Golden Delicious apples – peeled, cored, and chopped
- ½ cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 270 mg |
| Sugars | 34 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Just found out I have glutten sensitivity and will be going for a weekend away with frends. Tried this recipe and sampled it before sharing it. Oooooo my goodness! Soooo delicious! I followed the lead of some of the other reviewers and used 2 cups all purpose GF flour instead of the flour mix & xantham gum, brown sugar & coconut oil instead of of white & vegetable oil & increased nuts to 1 c. I also topped with a streusal topping (1/2c. oats, 1/2c. GF flour, 1/2c. brown sugar, 6 T butter). Batter before baking looks like mostly apples with some cookie dough around them! So good warm & I can’t wait to try it with ice cream! Will def make again. I doubt anyone will be able to tell it’s GF. Thanks for the fabulous recipe!
It was SO delicious that I’ve made it several times already! Everyone loved it! Instead of white sugar and vegetable oil, I used brown coconut sugar and coconut oil. I used less than specified. Thank you very much for this excellent recipe!!
I used 4 honey crisp apples and they were medium-large in size. I also drizzled caramel ice cream topping on it before baking and left off the powdered sugar sprinkling after it was done. Excellent taste & will make again as my Grandson has celiac disease. He loved it!
This is a delicious cake. I used only 1cup of sugar. We loved it.
I made it but altered it a fair bit, instead of the variety of flour I used the equivalent amount of gluten free 1 to 1 ratio flour blend, left out the gum, and after pouring it into the pan swirled in some apple butter and sprinkled it with brown sugar
The cake is the best , easy to make I will make it again with less sugar.
Due to allergies, I skipped the walnuts, substituted coconut flour for the almond flour and 1.5 tablespoons guar gum for the 1 T xanthan gum. I substituted brown sugar for the white but the recipe was still fairly dry, crumbly and very brown. I even took it out of the oven at 50 minutes, already too dark in the glass pan. In an effort to reclaim it, I brushed the top with melted butter and sprinkled vanilla-infused demerara sugar over it. Next time, I will try turning the temperature down 25 degrees. I will substitute rice and tapioca for the almond flour as well. (They absorb less liquid than coconut flour.) And I think I will sprinkle the top with the vanilla-infused demerara sugar before baking.
I made according to directions. Tastes GREAT! Thank you!
At our mile high altitude it’s diificult to get this to raise so, although very tasty, it’s usually flat.
Fabulous !! As others did, I cut the sugar to 1 cup and it was just the right sweetness. I used the flour mixture in the recipe, but cut the xanthan gum to 2 tsp, as I was worried with a full Tablespoon it would be gummy. Great texture and taste. My apples were large so I used 3 (Ambrosia and Granny Smith). I baked it for ~40 min. Thank you for the recipe and helpful reviews!
this cake is great! i just used almond flour and GF all purpose, about half and half. I also cut the sugar back to one cup and didn’t notice any difference. My husband loved it. Be sure to use a nice tart, firm apple that will stand up to baking. Serve with real whipped cream or a good quality ice cream.
Made it for the very first time and it was awesome. The cake was tender and moist. In fact that it was sooo delicious that I’ve been requested to make more
A wonderful desert; I couldn’t find any sorghum flour, so I substituted Coconut flour instead and it turned out just great. I tried it out on three friends and it was overwhelmingly received with no hint that it was a gluten free product. Very moist and almost coffee cake like in texture. My very first attempt to bake and it turned out well. Thanks for the receipt.
Delicious! My boys really enjoyed this one. I made as written and wouldn’t change a thing. They heartily approved and requested I make it again for a potluck we attended. Came home with an empty dish from the potluck too!
I followed this recipe exactly and I and the rest of the family thought it was out of this world! It was fantastic when it was still slightly warm. Everyone had seconds. The walnuts gave it an extra special taste. I will make this again and again and again!
So, I made this about a week ago for my family and it got rave reviews. My mom was absolutely in love with this and said it was THE best apple cake she had ever had! In fact she was praising it for days which is unusual for her to do. My sister too thought it was amazing, as did I. Everyone did agreed it was the best the first two days so you might not want to make it too far in advance of when you need it–though it was still very good the cake batter had absorbed the liquids and it altered the texture. When I did make it instead of the flour mixture I used an all purpose gluten free flour that had all of the types in it beside the almond (I think it was Bob’s Redmill brand) and then I did an almond meal flour. I also increased the apple amount a smidge as I enjoy a really high fruit content and it worked quite well. I personally thought it a little sweet with the recommend amount of sugar, but I think that had my apples been a little tarter than the amount would have been good–no one else thought it was too sweet so it might have just been me. It is a wonderful recipe and I would highly recommend it, just remember that you might want to adjust the sugar to taste and if you like a lot of apples you can get away with adding a little more to it.
Loved it! I didn’t have sorghum flour so used buckwheat instead. I would use less sugar than what the recipe calls for as it was a tad too sweet (I use brown sugar instead of white).
So good and so moist. It’s good buttered and grilled for breakfast. I substitute psyllium husk powder for xanthan gum… always!
Excellent! Everyone enjoyed this. I used gluten-free flour (only) instead of the combination in the recipe. I did not add the walnuts. 4 generous apples made the cake very moist and delicious. I would make this again!
Made this recipe today just as stated except I used gluten free baking flour and organic cocanut sugar and cocanut oil. Unfortunately the cake came out very hard. I will try again next time using regular sugar and see if there is a difference. Smelled wonderful though.
FANTASTIC!! I don’t have all those different flours on hand, so I just substituted 2 cups of all purpose gluten free flour which already has xanthan gum in it. I also cut back the sugar to 1 1/2 cups but will try even less next time. Consistency of cake is amazing and no one would guess it’s gluten free!!!