What a delicious combination of ingredients! If you’re after a warming and comforting bake then this is the one you’re after! Can be made gluten free and optional dairy free.
Sounds delish right? I got the idea for this recipe when I went to a café a good few years ago near where I live. I could eat gluten at the time and I remember they did the loveliest cakes, and this was one of my favourites they did. Obviously now, I can’t eat any but the cake was so memorable I’ve replicated it so I can still have one of my good ol’ favourites.
The tangy flavours of the apple contrasting with the sweetness of the maple and warmth of the cinnamon literally is one of the perfect pairings. It’s like heaven on a plate.
Shopping List:
So here’s your shopping list that you’ll need for this cake.
- 475g softened butter (225g for the cake, 250g for the buttercream)
- 200g light brown sugar
- 4 large eggs
- 3 tsp vanilla paste or extract (1 tsp for the cake, 1 tsp for the buttercream)
- 225g gluten free self raising flour
- 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
- 1 tsp baking powder
- 1/2 tsp ground allspice
- 2 tsp ground cinnamon (1 tsp for cake, 1 tsp for the buttercream)
- 2 peeled apples
- 500g icing sugar
- 100g maple syrup
- 2 tbsp milk or boiling water – if needed
For the vanilla paste, you can substitute it with vanilla extract but I love vanilla paste as you’ll probably know by now because of the potent vanilla pod flavours that come through. It’s more pricier but worth it in my opinion.
I use Doves Farm FREEE self raising flour from their gluten free range but you can easily substitute this with another gluten free self raising flour of your choice.
Ensure your baking powder is gluten free too! Most are but not all so make sure you check the labels.
Can this recipe be made dairy free?
Yes this can indeed be made dairy free. My substitutions are below!
- Go for a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened enough to make this recipe though
- For the optional milk, use either a dairy free milk such as gluten free oat, tigernut (this is not a nut), nut or seed milks. Or you could always just put 1 tsp of boiling water in instead. Using boiling water makes it ‘drag’ less when piping too.
Can I put buttercream around the sides too?
If you fancy wow-ing others by putting buttercream round the edges as well be my guest! All you need to do is double the amount of ingredients in the buttercream. I’d love to see any pictures of it too!
I love this recipe and is definitely one of my favourites I’ve made. So please, sit back, relax with a cuppa and a big wedge of this cake!
Gluten free Maple, Apple & Cinnamon Cake
Equipment
- 2 20cm round cake tins
Ingredients
- 225 g softened butter
- 200 g light brown sugar
- 4 large eggs
- 1 tsp vanilla paste
- 225 g gluten free self-raising flour
- 1/4 tsp xantham gum
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 peeled apples chopped into small pieces
FOR THE BUTTERCREAM
- 250 g softened butter
- 500 g icing sugar
- 100 ml maple syrup
- 1 tsp vanilla paste/extract
- 1 tsp ground cinnamon
- 2 tbsp milk or 2 tsp boiling water optional
Instructions
- Line the bottom of two 20cm sandwich tins with greaseproof paper. Preheat your oven to 180℃ Fan/200℃.
- Beat your butter briefly for about 10 seconds until its loosened and add in the sugar and vanilla paste. Beat once more until pale, light and fluffy.
- Crack your eggs into a jug and put in one egg at a time and whisk in thoroughly inbetween each addition. Do this until all the egg is in.
- In a separate bowl, mix together the gluten free flour, xantham gum, baking powder and spices.
- Sieve in gradually and thoroughly fold it in until it just 'flops' over. Try not to overfold as this can make the cake dense.
- Roll the chopped apples into 1 tbsp gluten free flour. This stops them from sinking to the bottom when baking. Now fold in the chopped apples into the batter.
- Divide the cake batter evenly between two cake tins and bake for 25-30 minutes. To check when finished, insert a skewer and if it comes out clean, its cooked.
- Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
FOR THE BUTTERCREAM
- Add your softened butter to a large mixing bowl and briefly beat to loosen it.
- Add in your sieved icing sugar a little at a time and mix until well combined and smooth. If it starts to fly everywhere, start mixing it with a wooden spoon or spatula first. It can be messy stuff!
- Repeat this with the remaining icing sugar and cinnamon until light and fluffy.
- Add in the vanilla paste and maple syrup and beat once more.
- Make sure your buttercream is light, airy and at the right consistency. If it is a little stiff, add in 1-2 tbsp milk or 1 tsp boiling water to loosen.
FOR THE DECORATION
- Once the cakes are completely cool, it's time to start putting it all together.
- Place your bottom layer on a serving plate and spread some buttercream on the top of it. Repeat this with the top layer.
- Carefully place the top layer onto the bottom to sandwich together.
- Add whatever decoration you like et voila! And most importantly enjoy!
So let me know if you’ve made this recipe I’d love to see any pictures and what you thought of this cake in the comments section! And if you get a chance please rate and share my recipe 🙂
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