Ginger and Apple Cake
Serves 8 - 10
- Gluten free & vegan
- Gluten & dairy free
110g gluten-free plain flour
120g gluten-free oat flour
1 heaped teaspoon gluten free baking powder
2 teaspoon mixed spice
2 teaspoon ground ginger
1 teaspoon bicarbonate of soda
115g dairy-free margarine
115g golden syrup
115g black treacle
115g brown sugar
225ml plant-based milk
2 medium eggs
2 eating apples, peeled, cored and chopped into small chunks
1 x 8in fixed bottom round cake tin greased and lined with greaseproof paper.
The tin needs a fixed base because the mixture is very runny. If you don’t have one, use a loaf tin.
Preheat the oven to 180°c / 160°c fan oven / 350°f / gas mark 4.
Weigh the gluten-free plain flour, gluten-free oat flour and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Place the dairy-free margarine, golden syrup, black treacle and brown sugar into a saucepan and warm on the stove slowly until the ingredients are melted, leave to cool slightly.
Beat the eggs with the plant-based milk.
Stir the melted sugar mixture into the flour.
Stir in the egg and milk mixture, the mixture will be quite runny.
Stir in the chopped apples.
Pour into the prepared cake tin and bake for 45 to 50 minutes until a knife inserted comes out clean. The cake may sink in the middle, this is common and the cake is fine.
Leave in the tin for 10 minutes before turning the cake out onto a plate lined with greased greaseproof paper, then onto a cooling wire.
While the cake is still hot, I warm some golden syrup and brush it over the top of the cake to soak into the sponge.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.