Tuesday, August 11, 2009

Apple Snack Cake (Gluten-free, egg-free, dairy-free version and real version)

Gluten-free E lurves him some apple-related desserts. I just like food.

I've been looking for an apple cake recipe for a while, and this one looked very simple. I adapted it from The America's Test Kitchen Family Cookbook, which is pretty much the only cookbook I'll ever need for the rest of my life.

Desserts are hard to find that meet all of E's dietary needs--no wheat/gluten, no eggs, no dairy, no soy... the list goes on. I managed to make substitutes easily here, and the cake itself was very good. Yum!

Easy Apple Snack Cake
(Adapted and tweaked from America's Test Kitchen Family Cookbook)

Makes: One 8-inch square cake
Serves: 9
Prep time: 10 minutes
Total time: about 1 hr 20 minutes plus cooling time

2 cups rice flour (original calls for all-purpose)
1 T baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 cup packed brown sugar
8 T non-dairy spread (we use Earth Balance, original calls for butter)
2 servings egg substitute (original calls for 2 eggs)
1/2 cup applesauce
1 tsp grated lemon zest
2 Granny Smith Apples, peeled, cored, and diced
1/2 cup raisins

1. Adjust oven to 325 degrees. Coat pan with non-stick spray. Whisk dry ingredients together in a bowl, set aside.
2. Beat brown sugar and spread together with electric mixer for 3-6 minutes, until fluffy. Beat in egg substitute. Beat in applesauce and lemon zest.
3. Whisk flour mixture into egg mixture. Stir in apples and raisins.
4. Pour batter into pan and smooth top. Bake until wooden skewer inserted in middle comes out almost clean, 1 hour to 1 hour 15 minutes.
5. Let the cake cool before serving.


  1. Love, love, love that cookbook and have made this cake before. It was so yummy! Glad to know that the substitutions worked out. :)

  2. Everything we make out of ATK Cookbook turns out perfect. I agree... you don't need another book.