Gluten-Free Apple Cake with Cranberries

Gluten free apple cake with cranberries
A gluten-free cranberry apple cake- with a sweet-tart kick.

Sweet and Tart 

No philosophy today. Instead, a cake. A beautiful gluten-free cake to bake for the holidays- or any day you feel like celebrating. So dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven eight nine years of baking various gluten-free incarnations of my tried and true Jewish apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors.

In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing. 

I don't need dessert to taste like candy.

I like my cake to taste like cake. 

How about you?

Gluten-Free Apple Cake with Cranberries
Cranberries add a tart kick to traditional apple cake.

Karina's Apple Cake Recipe with Cranberries

Recipe posted November 2008. 

Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Bubela. Just enough. But if you loathe cranberries, leave 'em out. It's all good.

Dry ingredients:

1 cup sorghum flour or brown rice flour
1/2 cup buckwheat flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla


2 rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped


Sprinkle of raw sugar


Preheat oven to 350º F.

Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

Add half the apples and cranberries and stir in (keep some for the top).

Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

Cool on a wire rack.

This cake was divine slightly warm from the oven.

If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.

Serves 9 to 10.

Recipe Source:

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Recipe Notes and Changes:

If you don't care for buckwheat flour, substitute one half cup almond flour instead.

I used 3/4 cup rice milk when I first baked this in the dry high desert; I suggest using 1/2 cup non-dairy milk to start; and add a little more, if needed, as you mix the batter. The batter shouldn't be runny or thin.

This recipe is for a deep 9-inch cake pan. Using a smaller pan may be problematic (if there is too much batter for your particular pan, use a little less batter).

If you use frozen berries, thaw and pat them dry. Chilled fruit creates a cold batter that needs to bake longer. Cold ingredients will stall the baking.

Room temperature ingredients and warm liquids work best in gluten-free baking.

Tip from reader Nancy B: Don't have a deep enough cake pan? Make this recipe as jumbo muffins- she tells us they were moist and delicious.

For substitutions, please see my guide to baking with substitutions here.

More Gluten-Free Cranberry Recipes from Food Bloggers:

Book of Yum's Cranberry Muffins and Cranberry Pecan Coffeecake

Jules Gluten-Free Cranberry Almond Biscotti 

xox Karina


Alison @ Wholesome Goodness said...

Hello, beautiful! That cake is first on my list to bake when I get back home from Thanksgiving. I've been thinking of apples and cranberries a lot lately. Why not put them together? I especially love that your recipe doesn't contain rice flour. Perfect!

Cherylharris said...

that looks amazing! thanks for sharing. have a great thanksgiving!

jazzcat said...

The cake sounds fantastic! As a newbie, I am grateful for blogs like this - they have helped immensely. I have a couple of questions - why do you wrap the baking in foil before freezing instead of plastic wrap? The other question is, can I use regular milk with the cider vinegar? Thank you for your help.

Carrie said...

lovely Karina!! JUST lovely!! I can't wait to try this at Christmas! I've got so many "I can't wait to try this" I'm backed up to Christmas! haha! ;-) Congrats on your beautiful book!! I hope sells like crazy!!

Leigh said...

Well! Hellloooo there. I think I may have changed my dessert for Thanksgiving!

Anonymous said...

Hi - can you substitute real eggs? Do you need to remove some of the liquid? Thanks for all the great recipes - I love this site! :)

Homeschoolmomma said...

Looks so good! What would be a good brown sugar sub. I am also allergic to cane sugar.

Karina Allrich said...

Homeschoolmama- Can you do beet sugar? Or maple sugar? There's also date sugar.

Of course you could always try a liquid sweetener such as agave or honey- but I'd use only 1/2 cup- it may make it too moist; and you'd need to compensate with some more flour; start with a tablespoon or two.

Anyone out there who has tried this recipe with a liquid sweetener?


Anonymous said...

Just made the cake, but it way overflowed my 9 inch round cake pan about half way through baking. I cleaned up and finished baking because it smelled delicious. It was worth the mess! But for the future-- Should I use two 9" cake pans? I used 2 real eggs and real milk.

Karina Allrich said...

Anon- Whoa. It's surprising that 1 3/4 cups flour overflowed your 9-inch pan- but- maybe it was the real eggs and milk.

Next time I'd try either two smaller cake pans (say two 7-inch) or a larger rectangle pan- like a 9x12-inch brownie pan.

I used Ener-G egg replacer, so I didn't have a problem with the volume.


sokkermum said...

I made this cake this afternoon, and I don't know if I want to wait until tomorrow (turkey day) to eat it! I had to put it in the fridge to get it out of sight! If the batter is any indication of how good this is, I don't expect it to last long... and it's a good looking cake too. This is my first GF-CF Thanksgiving, and my 30th birthday, and now I don't feel like I'm missing out! I was dreading this day. Thanks for all your hard work and for posting this recipe. Happy Holidays!

erikab said...


I am really keen to make this cake but I live in Germany and no chance to get sorgum flour. What could you suggest as a substitute. I have all of the other ingredients.


allergy mama said...

Holy Yummy Wonderfulness! We made this for breakfast today. (It's a holiday, we can eat a little crazy.) It overflowed my 9" pan halfway through baking as well, and took an extra 15 minutes to get done in the oven. Wonder what I measured wrong? You are inspiring me to stop settling for mediocre allergen free baked goods when heavenly things such as this exist! Thanks for sharing!

Also, is there a specific reason you prefer olive oil over safflower oil for baking? I'm still learning the how and why of combining ingredients to get good results.

Rach said...

This comment is directed to Homeschoolmomma: When I am baking and a recipe calls for brown sugar, I use unsulphered molasses and pretty much just estimate it's rather strong - and then like Karina said, you need to adjust some other liquid or add more flour.

Karina Allrich said...

Sokkermum- Hope you have a fun, safe and healthy birthday + holiday! Best wishes for a wonderful new year.

Hi Erikab- Sorghum is a medium weight flour- any rice flour would work to replace it. Can you do almond or nut flour? That would also work- but it would be a denser cake. If you love buckwheat flour (like I do) you could use that instead. It does make the cake a little more dense- but it goes beautifully with apples.

Allergy Mama- I suppose it might overflow if it's slightly smaller pan (I measured mine- it's 9-inches, and fairly deep). Glad you liked it!

As for the oil choice. It's a personal choice. It's a healthy oil- and I'm not allergic to it. I like oilve oil and use it in everything (light in baking and extra virgin in savory recipes- unless they are cooked with high heat).

If you like safflower oil or grapeseed oil- either one will work.

Hi Rach! Thank you for your advice and wisdom on the sugar substitute. I love molasses- especially sorghum molasses.

Note: For those allergic to cane sugar, some molasses (made from sugarcane) not might not be suitable.

Thanks everyone for stopping by- and sending everyone warm wishes for a healthy safe holiday.


Anonymous said...

Where oh where has you blog been all my life? And how lucky am I to find it when that delicious apple cake is featured at the top?

I know what I'll be baking this weekend . . . forget black Friday sales, I'm heading out tomorrow to buy apples and cranberries.

Mom said...

Great cake-thanks! Wish I had a photo for you! "My" Karina decorated the top with an apple slice flower& a cranberry center-The cake was delicious and beautiful.
Happy Thanksgiving :)

Anonymous said...

Hi Karina
Do you peel your apples for the cake?

Re. the sorghum flour issue, I've found out that, though not readily available in the UK, sorghum flour is available through Asian food suppliers (it's called juwar flour). However, am I right that the sorghum flour you (and other GF cooks) refer to is sweet sorghum flour, which is a different variety? Sweet sorghum flour is not available here (and believe me I've looked!). I don't want to order the juwar flour if it's not the same thing and end up with some baking disasters. Thanks if you can advise on this.

Carin said...

I just want to tell you that your vegan pumpkin pie made my family very happy on Thanksgiving! I used light coconut milk and it turned out great!


the GIMP 4 Digi-Scrappers said...

Just wanted to let you know I referred to your Thai wrapped BLT today. Thanks for your service to the allergic community! ~Jen

Anonymous said...

Karina, I just want to thank you for coming to my rescue. I broke my finger just days before Thanksgiving so was unable to make my planned dessert options. I turned to your site looking for recipes that didn't require too much peeling, chopping or dicing. I knew whatever I tried from here would be a hit...and they were! I made the vegan pumpkin pie, the pumpkin chai bread with cranberries (I'm stockpiling cranberries just for this recipe!) and the apple cake with cranberries.
Super thanks!
Many Blessings,

Christina said...

I made this amazing cake for my family yesterday. It was gone in less than 2 hours. Delicious, moist, yum. I was initially nervous that it was too much batter for a 9 inch round, but I piled it all in anyway and placed a cookie sheet underneath to catch accidental spills. Nothing spilled over. It just puffed up like a big, beautiful muffin. Thanks!

Jenn said...

I made this lovely cake for Thanksgiving and I have to tell you, it was yummy. I promised myself that I would tell you what I said to my husband after I tasted the bit that overflowed onto my cookie sheet, a sheer bonus in my opinion as you don't have to wait for the whole cake to be done.

"Thank God! Hold that, Thank Karina!"

I can count on you to make a cake I haven't tried before to serve to my friends. And a G.F vegan pumpkin pie as well. My 5 year old with autism ate ONE HALF of the pie lol. I pretty much ate the rest with a little help from my gang.

I refer people to your website all the time. I went GF/CF and egg free with my son and 3 year old twin girls, only to discover that I felt great, my gut issues went away. I tried to go back to eating gluten for a month to take the celiac test and it simply makes me too sick. Can't do it.

I just wanted you to know that I am truly thankful for you and for sharing your blog with us my dear. A little late for Thanksgiving perhaps, but a grateful heart is a joy any time of year.

~Jenn in Forest Grove

1 Hot Dish said...

I cannot wait to make this cake!!! It looks super yummy!

Rach said...

Hi again!

I never heard of sorghum molasses - I'll have to go look it up - or maybe it's what I have in my pantry? I should pay more attention. I apologize for possibly recommending something that would make people allergic to cane sugar have a reaction. I guess I never thought about what molasses is made out of - it's on my list of non-processed sugars, so it is ok for me. So sorry.

maria said...

Hi Karina ~

We spoke before in an e-mail (ID = elcapatante) about a possible sugar cookie recipe for Christmas cookie baking. Anyway, I made your apple cake and it was absolutely to die for!! However, since I'm new to GF/CF baking, I have a few questions for you. When you call for the egg replacer product in your recipes to replace eggs, do you add the egg replacer powder or do you follow the directions on the back of the box to replace 2 eggs (i.e. adding the right amt of water to the powder)? I did the later - not just added the powder to the mixture. I just want to make sure I did that right. I replaced the cranberries with raisins because I didn't have cranberries. But, I want to make it w/cranberries next time. So, are you talking about dried cranberries? Also, I would like to make it with less sugar next time because I have family members that can't tolerate a lot of sugar. Can I omit the honey and reduce brown sugar to 3/4 cup? If so, do I need to reduce the liquid or should I keep the honey and reduce brown sugar to 1/2 cup? Let me know what you think. I used an 8.5 inch spring pan for baking, and had no problems with overflow. But, I ended up baking the apple cake another 30 min longer and I still feel it wasn't done in the center. My cake was very, very, very moist. I checked the center with tooth picks and they came out clean. But, after the cake cooled and I cut into it, the center still seemed gooey to me. I had a similar issue with your pumpkin pie. I had to bake it much longer than you suggested. Do you bake with a convection oven? Am I over mixing? Maybe I need a new oven. Not sure. Can't afford one right now, so please give me some suggestions why you think this is happening. I just feel my apple cake was way too moist. Extremely delicious though. Thanks for all your help. xoxox, Maria

Anonymous said...

Will dried cranberries work?

allison said...

Loved it! I could not find fresh cranberries, so I used dried. I used vanilla soymilk and honey and it was moist and delicious (room temp or cold..yum)

Karina Allrich said...

Hi Maria- First, thank you. As far as the difference in baking times- it sounds like (if your baking isn't quite done with my recipe times) there's a difference in temperature or altitude, or you are using a smaller cake/pie pan than I use, therefore making the cake/pie thicker; and you may have to bake it longer. Several factors can also influence it- humidity- temperature of ingredients, etc...

As for the egg replacer- If I list it under wet ingredients, you make the replacer with water or liquid and whisk till frothy (follow instructions on box).

The cranberries are fresh or frozen berries, not dried.

I'd keep the honey if you can, or use agave- it helps add moisture to the cake; reduce the brown sugar, to taste.

Hope that helps!

Anon- Yes, you could try dried cranberries instead.

Allison- Yay. Great. Thanks for stopping back to report. :)


moonwatcher said...

Hi Karina,

This is an absolutely fabulous cake-thank you for such a wonderful recipe. Once again, trying it in the dead of winter in Idaho, I was out of cranberries in the freezer. . .so I substituted some frozen "pie" cherries, which are sour, and a little rhubarb for the cranberries--since the rhubarb is quite sour, I let both thaw out a little in some apple juice concentrate with a tad of sugar. It worked great! Also, since I am low, low fat and can eat soy, I substituted Susan at FFVK's tofu sour cream for the olive oil. . that worked nicely too. My son loved the cake as well. I will look forward to trying it with cranberries, too, once the season affords them again.

Thank you again for your wonderful work.


moonwatcher said...

PS: forgot to mention. . .after having read all the comments about overflow and pan size, and looking at my rather sorry supposedly "9 inch" cake pan, I opted to bake this in a glass pie dish, which is probably 10 inches. It rose nicely and filled the whole thing, and came out fine. . .so that's another option.

thanks again


Karina Allrich said...

Hi Moonwatcher- I love the idea of cherries. Sweet! And thank you for the tips/your changes. Much appreciated.

Take care!


Jade Lam said...

I'm going to make this as muffins, do you think I would have to change any of the ingredients around? Hope you are loving your new place Karina :)

Karina Allrich said...

Jade, I think this cake would make fabulous muffins.

I wouldn't change the batter. Bake them as long as you usually bake muffins, I imagine.

Let us know how they turn out!


Jade Lam said...

I looked in the freezer this morning and discovered I had run out of cranberries so I used apple and currants instead when I made this recipe as muffins this morning. Was lovely and moist. Took a little bit longer baking than the average muffin, 5 mins or so but otherwise, very happy. Will definitely use cranberries next time though for that tart contrast.

Debbie said...

Crazy question, perhaps, and I don't know if you'll see this in time, but can I substitute Pamela's Ultimate GF Baking Mix here? I like to bake, but confess to being more than a little lazy...and to not keeping tons of flours on hand. I baked this before, using Pamela's, but it took a LONG time to bake and never really set in the center. Figured I'd ask the expert before tackling it again! Thanks!!

SusanH said...

Fantastic! This recipe makes a beautiful, thick, moist, and delicious cake. Last night I took one to a dinner party and everyone had seconds.

Based on my experience, here are a few tips I'd add. I used dried cranberries and they worked fine, although they didn't have the moist, tart burst that fresh cranberries would have provided. Also, even though an oven thermometer showed that the oven temperature was correct, I had to bake the cake about 15 minutes longer than the directions suggested (and I'm NOT at high altitude), so be sure to use a toothpick to test for doneness. The center of the cake won't be as solid as the edges when you take it out of the oven, but it should be firm and shouldn't jiggle.

VeggieGirl said...

Scrumptious cake!

Yes, I like it to taste that way as well ;)

Paz said...

Delicious-looking! Great for the holidays.


Feeding North Texas said...

These are the kind of cakes I gravitate towards. Ones that I could potentially use as breakfast too - that would be equally at home with a cup of coffee. They're unfussy and delicious. I love this recipe - the nuttiness of the buckwheat sounds like a perfect blend with cranberries and apples.

moowatcher said...

Hi Karina,

I made this at Thanksgiving, this time with the fresh cranberries. It was wonderful--again! This and Susan V's double layer pumpkin cheesecake were our desserts. It is so beautiful, too. I'm glad you reposted it so others can discover what a great cake it is!

Happy Holidays


dreaminitvegan said...

Karina this is a rustic beauty! Perfect for the holidays.

j.cro said...

I can't wait to try this - I hope it doesn't explode out of my cake pan like the summer peach cake did. I will have to be careful!

Tree said...

This recipe looks and sounds yummy! I love apple cakes! My sister brough up fresh Plymouth Ma cranberries a few weeks ago - I will use those! I love that it's GF/CF and egg free! I seem to be very sensitive to sugar, so I will try agave nectar. Sugar seems to cause gas, bloating and weight gain. Arrrghhh. I didn't test allergic to it, but who knows, I have so many food allergies. My DO has me limit sugar due to candida. I can't wait to try and I love the suggestion for muffins too. QUESTION - what brand of rice milk do you use that is GF? I can't seem to find one here in ME. Thanks again for all you do! Theresa

GF Gidget said...

Why and how are you so brilliant?!

chrystad72 said...

wow, you take the most amazing photos. I always impressed by what I see. And each and every recipe looks absolutely amazing. Thanks so much!

lafillenaturelle said...

Drool. Drool drool drool. That's what your site makes me do.

Neeta said...

I've never commented before, but I've been very inspired by your blog and gluten free recipes.
I've nominated you for the Honest Scrap Award, details on my blog, The Healthy Plate....
Thank you very much, Neeta

Green Acres in the City said...

This looks amazing. I can't believe I just found you while looking for GF corn muffins. OH the fun I will be having on your website. I am so going to try some of your recipes. I do recipes on Wed on my blog- can I hilight you sometime?

Sarcastic Celiac said...

Wow. Your recipe had me going to immediately buy ingredients when I saw it...

I, too, must have a smaller 9-inch cake pan, as it was very close to overflowing while baking! I did use a real egg, though.

My biggest issue was that the edges were borderline burned by the time the middle even started to set up.

I didn't have enough sorghum flour, so I did a little flour blend substituting. Maybe that's where I went wrong.

Regardless, when I eat the middle parts where it's not too squishy, not too burned, it is AMAZING! Can't wait to try it again!


tracieMoo said...

It looks beautiful. Now that's a way to get the cranberries out of the freeze. Really good recipe I've got to try this!

johanalmqvist said...

Thank you Karina! My husband made this cake for me - it just looked so beautiful on your homepage - and it is heavenly! It's light and spongey - beyond our belief and the color is warm and comforting. This is the perfect spice cake for everyone who eats a GF diet. I'm feeling really lucky right now.

katie said...

I made this cake for my sister's holiday party last night and it was YUMMY!
Thanks Karina

Mrs. Bee said...

Honestly, I did not think the cake would be that good, but tried it because it looked like a holiday, non-fruitcake, kind of a cake. Well, I ate three pieces right out of the oven. Ohmygosh, it was good!

The only thing I would change is adding approx. 3 extra T. to the batter to make it more like cake batter. Cooked it 50 mins. and the center still wasn't quite done. But, that did not deter us :)

Thank you Karina for my new holiday-repeat-cake.

Anonymous said...

Hi Karina!

I'm a huge fan of your site, and have used many of your recipes... and derived much inspiration from your baking wisdom and whimsy.

Tell me, did the cake separate from the sides of the pan as much as is shown in your beautiful photo? I've decided to bake this tomorrow for a Christmas Eve dinner, and I don't want the insides to be gooey or overly dry when I serve it. How will I know when it's really, truly done baking?

Thank you for this and everything that you do for those of us with faulty immune systems!


Karina Allrich said...

Andrew, I snapped the photograph of the cake after it cooled a bit. So that's exactly how it looked.

If you use a Chicago metallic 9-inch pan and follow my recipe you should have no problem. I think problems occur when folks believe pan size doesn't make a difference (they may have used a smaller 8-inch pan or a pie plate). And some have used too many apples (or cold apples).

And in some cases, it's been an oven issue. More than one reader has confessed to me that they never knew their oven was the problem (not hot enough) until they bought an oven thermometer and checked.

So I don't anticipate you'll have any issues. Use a wooden pick in the center to test- choose a batter section, not an apple) to see if the batter is cooked. The cake should be firm to a light touch in the middle.


Anonymous said...

sorghum flour

Hi to the person from the UK did you find a alternative to sorghum or is it juwar flour???
I am in the UK to and its driving me mad not getting this four. Where do you get millet flour from?

G and C said...

Thanks so much for this recipe Karina! I'm a GF vegan in transition and I made this cake for dessert for my vegan lunch party today. Everyone LOVED it -- the 100% vegan, the 80% vegetarian, and the meat-eaters. It was a big hit (and it was my first try at this recipe, so whew! that it came out so well :-) )

I had to make some flour substitutions b/c I can't find sorghum and buckwheat out here. I used brown rice flour and amaranth flour and it seemed to work out fine. Would love to try it out using your exact ingredients just to taste the difference.

I've been a "baker" for many years, and I must admit GF, Vegan baking is more complicated in that it uses all different types of flours, but at the same time, it's really easy b/c you just combine the dry, combine the wet, and mix.

Anyway, I'm so excited to have this recipe... will definitely try out some more of your creations! Thanks, Cynthia

Karina Allrich said...

Yes- sorghum flour is also known as jowar flour. -Karina

The Bendy Tree said...

Wow. Thank you for this! Lovely, lovely. Can't wait to try this!

Nancy B. said...

I've made this twice (from the earlier recipe). It was so delicious. But the first time I made it, it didn't cook in the middle. The second time, I used my jumbo muffin tin. The muffins were excellent. So tender and sweet-tart. Yum.

Pat @ said...

Thanks, Karina,

This looks perfect for the cranberries in my freezer!

I have a question Karina. I've been doing some research for gluten free traditional foods from around the world for my website. Many Jewish Passover recipes call for potato starch, like you specify above, but some call for potato flour.

Do you think they really mean potato starch, or is potato flour commonly found in Jewish markets? Are you familiar with recipes that should use potato flour instead of potato starch?


The InTolerant Chef said...

I love cake that tastes like cake too. I don't wnat one filled with flavour additives and wierd things, that's why I love your recipes. This one sounds fantastic!

Johanna said...

You make me laugh. Even if you didn't create wonderful recipes, I would still read this blog just for that. :]

Ann H. said...

This looks FANTASTIC, Karina. Thanks so much - perfect timing. I happen to have a bag of apples purchased last week, and a bag of cranberries (extra from Thanksgiving) just waiting to be used.

Karina Allrich said...

Nancy- Great tip on the jumbo muffins- I added your suggestion to the post! Thank you.

G and C- Thanks for letting us know that it worked with brown rice flour and amaranth. Interesting- I imagine!

Pat- I'm thinking it's actually potato starch. The Jewish baking recipes I have all call for potato starch- which makes for a light and fluffy baked product. Potato flour might be used sparingly in a rustic country style bread- but- in general? Too heavy. I'd stick to the starch. Perhaps it's simply what people called it- "flour"...

And thanks, Intolerant Chef, Ann, Johanna, Bendy Tree, for your (always!) lovely response.

xox Karina

Sondra said...

Hi all!!!
I know there was a question if Juwar flour and sweet sorghum had the same taste. I have tried both and found that it really tastes quite the same. I do add a little GF almiond extract as well as some GF Vanilla to make many of my GF recipes a little tastier. Hope this helps someone. Thanks Katrina for all the great recipes. Please keep them coming.

Peanut butter and chocolate said...

The cake looks amazing!
I am SO(!!!) going to try it today :))))))

Thank you,
Itai Matos (TFIM)

Mburger718 said...

Best.....cake........ever! Even though I messed up and put it in a smaller round dish....even though you said not to.... ;-) But.....I baked it for an hour and 45 minutes and it is so moist and delicious...we just polished off the last of it this morning! Thank you for the amazing recipe!!!!

Anonymous said...

Hi Karina

Would this cake work in a bundt pan/mold?

Karina Allrich said...

Sondra- To my understanding, sweet jowar flour is sorghum flour. And I LOVE the tip you shared on using almond extract for a flavor boost in gluten-free recipes! xox

Thanks Itai and MBurger! xox

Anon- Brilliant idea! Love it. Yes, this apple cranberry cake would be fabulous as a Bundt cake. Do drop back and let us know how long you baked it. xox


Heather Spence said...

Oh, Karina...where have you been the last four years!?!

My diet has narrowed down to a few (very tasty) meals. I've tried all sorts of different flour combos, one very poor banana bread recipe (that never felt fully baked), listened to my daughters refuse all sorts of experiments and then, simply, did without.

However, I was thrilled to see food (simple to make, dare I say) that actually looks baked/cooked and sincerely enjoyable.

Thank you!! Thank you so much for showing me a way through. I'm sharing your blog with all my other friends with food problems.

~ h

Heather Stepniewski said...

I made this wonderful cake for Christmas Eve dessert and got my favorite comment/compliment. "If I didn't know it was GF I wouldn't have know it was GF. This cake was really delicious. I had to cook it 5 min longer than longest time. I also cooked it in a 9" cheesecake pan as I didn't have a deep 9" cake pan. I had zero overfill or leaks out of the bottom. I also used almond milk and eggs.

Thank for sharing this recipe!!

Stephanie said...

So perhaps this is a strange question to be asking on this site, but I really love your recipes, but do not have to eat gluten-free. I'm assuming you have a recipe for this cake, pre-gluten-free years, and I'm wondering if you might be willing to share it with me? It looks amazing, and I use tons of your recipes, but I don't really venture into the different types of flours, etc.
Thanks so much!

Daniél said...

Ah.May.Zing. This was my first endeavor into gluten free baking, and I have to say, it gives me hope! I've only been gluten free for about 6 weeks now, with a few (very painful) hiccups along the way. (and dairy free for about 10) I'm an excellent cook, and an above-average baker, and I can't even describe how much I've been morning certain foods, like cake. I really didn't think I'd ever be able to make anything as delicious as non-gluten-free options.

So, I had a family get-together for Easter today, and I offered to bring dessert since that would be the toughest thing for someone unequipped with gluten free ingredients to come up with. I chose this recipe, 'cause it looked pretty and festive, and there are tons of rave reviews. I used frozen (thawed) cherries, and safflower oil instead of light olive, but other than that, I followed the recipe precisely. It was so freaking good, even for a non-gluten free cake. Everyone loved it! I couldn't be more happy.

Thank you so much, Karina, for offering all of these amazing recipes, and all of the priceless information that makes this difficult path so much easier to follow. Thank you for giving me hope.

AliceBakesCakes said...

Yum! Have just discovered your blog but know that I'll be coming back for more! Had a go at (and blogged about) a gluten free apple cake myself recently, but the cranberries is a really nice addition I'll have to remember for next time!

meibelle said...


Thank you so much for this wonderful recipe! I LOVE your flexibility in giving substitutes for items that I didn't have in my pantry. So I used rice flour instead of sorghum & millet flour instead of buckwheat. I didn't have enough brown sugar so I used about 3/4 cups white & used what brown sugar I had for the topping. I did have a 9" diameter & 3" deep cake pan. I also had to add another 15 minutes to the baking. Wow did it turn out! I'd gladly pay $5 for a slice of this fantastic looking & tasting cake! I'm going to wait until it cools down and do as you suggested and cut it in slices and wrap it up & keep it in the freezer for future indulgences (otherwise the cake may be gone by the end of the day!) Thank you so much for this keeper!!!

Anonymous said...

I just made this and it took forever to bake...nearly two hours. The fork came out clear, but when I ate some it was mushy. What did I do wrong?

Karina Allrich said...

Thanks, Everyone! xox

If the cake isn't baking- it may be because the ingredients are cold. Cold ingredients stall baking. Bring fruit/rice milk etc to room temperature. Or the oven isn't as hot as you think it is (ovens are notoriously off- buy an oven thermometer and test your oven- ours was 50 degrees off!).

jennfurr said...

Thank you - I've made this twice now for my sister, and even her family (who doesn't really like the gluten-free foods) loved it!

jennfurr said...

oh - and I ended up cooking it about 10 minutes longer than you posted, and then turned off the oven and let it sit in there while it cooled for about 20 minutes.

Nicole said...

hi karina,
there was an error in the recipe! in the ingredients list, it says cloves, and in the text of the recipe it says allspice! which one is it! just put the cake in the oven and it looks dreamy! i used >1/2 cup agave. cheers :)

Nicole said...

WOW that was the best tasting cake EVER. it tasted just like the jewish apple cake i remember from this one bar mitzva omg. YUMYUMYUM! we used a pinch of cloves and 1/4 tsp allspice. delcicious! needed more time for the middle. next time, in a bundt pan!

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