A couple of weeks ago I had the pleasure of guest posting on the lovely Pamela from Pamela’s Heavenly Treats’s blog (have you checked out her blog yet? If not, get over there now!) and I shared this wonderful Gluten Free Apple Cider cake. In case you missed it, here’s the recipe!
What I am going to share with you today is a recipe for a Gluten Free Apple Cider Cake. Yes, I said gluten free! Now I do not have Celiac disease but I have been trying to cut back on carbs and wheat products lately. This cake is my first gluten free baking masterpiece! I hope you will enjoy my recipe.
What I am going to share with you today is a recipe for a Gluten Free Apple Cider Cake. Yes, I said gluten free! Now I do not have Celiac disease but I have been trying to cut back on carbs and wheat products lately. This cake is my first gluten free baking masterpiece! I hope you will enjoy my recipe.
Ingredients
Recipe adapted from Jules Gluten Free
- 1/2 cup of butter, room temp
- 3 large eggs, room temp
- 1 1/4 cup of finely chopped carrots (peeled)
- 3/4 cup of finely chopped apples (peeled)
- 1/2 cup of chopped coconut (I used bakers sweet coconut)
- 2/3 cup of gluten free cider (I used Angry Orchard)
- 2 1/2 cups of Jules Gluten Free All Purpose Flour
- 1/2 tsp of baking soda
- 2/3 C sugar
- 2 tsp of gluten free baking powder
- 2 tsp of cinnamon
- 1 tsp of pumpkin pie spice
- a greased 9×13 pan
- an oven preheated to 350
For the icing
- 1/2 cup of butter, room temp
- 8oz of cream cheese, room temp
- 1tsp of vanilla extract
- 4 cups of confectioners sugar
- 2 tbsp of heavy whipping cream
Directions
1. In a large bowl, cream together the sugar and butter. Mix in the eggs, 1 at a time, beating well after each addition.
2. In another mixing bowl, combine the flour, baking powder, baking soda, cinnamon and pumpkin spice.
3. Stir the carrots, apples and coconut into the sugar/egg/butter mixture and mix well.
4. Mix the cider into the wet mixture.
5. Gradually add the flour mixture into the wet mixture. Beat until smooth.
6. Pour the batter into a greased 9×13 inch pan and bake at 350 for 20-30 minutes (I had to bake for around 30 minutes)
For the icing
1. In a mixing bowl, cream together the butter and cream cheese until smooth.
2. Add the vanilla extract and beat together
3. Gradually beat in the confectioners sugar until smooth.
4. Mix in the heavy cream.
5. Once the cake has cooled, spread the icing over the cake. Refrigerate any unused icing for future use on more goodies.
Enjoy
Enjoy with ice cream
About Julie
Mmmm… this sounds perfect for Fall, Julie! Now, if the temps would just drop a little bit to help create the atmosphere!
This is on my list of fall cakes to make!!
I just recently discovered a good friend needs to be GF, I promised I would make her something and now I have found that! Thanks!
Sounds and looks delicious!
Ooh, this looks so yummy! I found your blog through the Grow Your Blog Blog Hop and was super excited to see you have GF recipes. If you’re interested in following me back, come check out my blog at http://fearfultofearless.blogspot.com/ .
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