Sunday, March 18, 2012

Vanilla Cake with Apples and Raspberries (Dairy, Egg, Gluten and Refined Sugar Free)

I made this cake for dinner party.  One of the little girls is intolerant to wheat, eggs, dairy and almonds.  I wasn't sure how the cake part was going to turn out but it turned out well and didn't last long at all.  I will definitely try the cake on its own to see if I can make it into cupcakes.  Do check out my recipes on egg replacers for guidance in making this an egg free dessert.

Ingredients (serves 8-10 people)
  • 6-7 organic apples
  • 1 cup frozen or fresh raspberries
  • 1/2 juiced lemon
  • 1 teaspoon cinnamon
  • 1 cup rice, almond or coconut milk
  • 1 1/2 teaspoon apple cider vinegar
  • 1 cup brown rice or sorghum flour
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 teaspoon guar gum or xanthan gum
  • 2 teaspoon gluten free baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon egg replacer (Ener-g)
  • 1 teaspoon sea salt
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon gluten free vanilla
  • 1/4 cup organic apple sauce
  • 1/4 cup natural sweetener (honey or maple syrup)
  • 1/2 cup palm or coconut sugar
  1. Preheat oven to 350F. 
  2. In a small bowl combine milk and vinegar and let sit. 
  3. Peel and slice apples and place in 9 x 13 pan. Add raspberries, lemon juice and cinnamon. Stir to oat and combine the fruits. 
  4. In a large bowl combine all remaining ingredients. Add the rice and vinegar mixture to the large bowl and stir to fully combine. 
  5. Pour batter over the apples and raspberries. Don't worry if the fruit is not fully covered. 
  6. Bake for 50 minutes or until golden brown.

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