GLUTEN FREE APPLE CAKE RECIPE RECIPES

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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Gluten-free lemon cake | Fruit recipes | Jamie Oliver recipes image

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.

Total Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 9

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
    3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
    4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
    5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
    6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
    7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EASY GLUTEN-FREE VANILLA MUG CAKE - GLUTEN-FREE BAKING



Easy Gluten-Free Vanilla Mug Cake - Gluten-Free Baking image

This gluten-free mug cake is soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a funfetti dream. 

Provided by Elizabeth

Total Time 3 minutes

Prep Time 2 minutes

Cook Time 1 minutes

Yield 1

Number Of Ingredients 11

1/4 cup all-purpose gluten-free flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1 large egg
2 tablespoons vegetable oil or melted butter
1 tablespoon milk
1/4 teaspoon vanilla extract
sprinkles, optional
2 tablespoons softened butter or dairy-free spread
3 tablespoons powdered sugar
1 teaspoon milk, traditional or dairy-free

Steps:

  • For the Microwave
  • For the Oven
  • For the Frosting

More about "gluten free apple cake recipe recipes"

GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
    3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
    4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
    5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
    6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
    7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
See details


EASY GLUTEN-FREE VANILLA MUG CAKE - GLUTEN-FREE BAKING
This gluten-free mug cake is soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a funfetti dream. 
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Reviews 4.8
Total Time 3 minutes
  • For the Frosting
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GLUTEN-FREE SANDWICH BREAD RECIPE: HOW TO MAKE IT
In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
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Reviews 4.0
Total Time 50 minutes
Calories 110 calories per serving
  • Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
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In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
From tasteofhome.com
Reviews 4.0
Total Time 50 minutes
Calories 110 calories per serving
  • Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
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