Allergen-Free Warm Apple-Apricot Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick baking spray
- 3cups flour
- 1teaspoon salt
- ¾teaspoon ground cinnamon
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1½cups canola oil
- 1½cups sugar
- ½cup applesauce (a 4-ounce snack pack contains about ½ cup)
- ⅓cup apricot all-fruit spread (apricot jam)
- 3cups ¼-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)
Nutritional analysis per serving (12 servings)
497 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 3 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit.
- Step 2
Spray a bundt-style pan with nonstick baking spray.
- Step 3
Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
- Step 4
In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
- Step 5
Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
- Step 6
Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
- Step 7
Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.
Private Notes
Comments
I needed a cake that is gluten free, too. This is it! Substitute Bob's Red Mill All Purpose Baking Flour & 1.5 teaspoons xanthum gum for the wheat flour. Also, I didn't have apricot spread so I used strawberry preserves. The cake is great. It's the best allergen free cake I've tried in the last 2 years.
Delicious! I'm not much for larger cakes so I made these into cupcakes. They take 20 - 30 minutes and they are the perfect size for no mess sharing.
I think it is very dangerous to list a recipe containing flour as being "Allergen Free" since flour is a major allergen. That's a bit like the famous chef's airport restaurant that advertises "flourless chocolate cake" -- except if you actually ask a server they will check with the kitchen and find out that it actually contains flour.
"Spectacular failure" does not begin to capture my attempt at this recipe. I tried cupcakes which were sunken oily puddles. I used a gluten free flour, maybe that was my mistake?
Made it with 1/2 cup less sugar and cook them as muffins because I didn't want to wait so long for it to cook. Made 2 dozen and they were done in 25 mins - delicious!
Made this for a friend who owns a popular vegan restaurant. She was blown away, as was I.. I am not vegan, and cannot understand how this was so perfect without eggs or dairy. Very forgiving as I cut the sugar a bit, piled in 4-5 cups of apples, whisked an unknown quantity of the dry ingredients into the air and on the floor. Rounded up on everything else. The crust was slightly crispy, and the interior was melt in mouth heaven.
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