Gluten free apple sponge cake parts

Gluten free apple sponge cake

Welcome to the softest and most delicate gluten free apple sponge cake, with rice flour and potato starch. An easy recipe to make, prepared without butter, without commercial blends, lactose free and perfect even for those who are allergic to nickel.
Of course grandma’s apple sponge cake is always delicious, even in this “without anything” version designed for all allergic and celiac people.

It is a breakfast cake that tastes like family! Of all the recipes tried so far, this is the softest and most delicious, truly amazing. It is rich in apples inside and on the surface, with a delicious sweet crust that is truly mouth watering. And it comes together very quickly.

Gluten free apple sponge cake

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Course: BreakfastCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Ingredients

  • 3 medium eggs

  • 120 grams of sugar

  • 100 grams of soy milk (or your favorite plant based milk)

  • 60 grams of rice oil (or your favorite seed oil)

  • 220 g of rice flour

  • 60 g of potato starch

  • 10 g of baking powder

  • 2 medium apples

  • Juice and zest of one lemon

How to

  • Pre-heat your oven to 180°C / 355°F.
  • First, whip the whole eggs with the sugar, until the mixture is light and fluffy.
  • Then add milk, oil, lemon zest, rice flour, potato starch, baking powder and mix everything with an electric whisk, until you get a smooth mix.
  • Cut 2 medium apples into thin slices. Put them in a bowl and pour over the squeezed lemon juice, 2 tablespoons of sugar and mix well.
  • Line with baking sheet a 20 cm / 8′ diameter pan and pour the batter into it.
  • Add the apples cut into thin slices creating your favorite design on the surface of the cake.
  • Bake the cake in static oven, preheated to 180°C / 355°F for about 45 minutes (test with a toothpick to see if it is still wet inside).
  • Once the gluten-free apple pie is cooked, let it cool, remove it from the mold and add icing sugar to the top if you wish.

Possible substitions in this gluten free sponge apple cake

What can I use instead of potato starch?

Potato starch can be easily replaced with corn starch or even tapioca flour.

Can I replace the rice oil with butter?

Yes you can substitute the oil with 80 grams/ 8 tablespoons of butter.

And if you are looking for other delicious, easy to make gluten-free cakes? Check out THIS RECIPE for a vegan yogurt banana bread, amazingly moist and easy to make. Or if you have some more time, treat yourself with these summer fruits pastry mini tarts.

In addition, if you want to stay updated on my latest recipes, make sure to follow my Pinterest page where I publish all the news!

2 Comments

  1. Pingback: Vegan + Gluten-free apple crisp

  2. Pingback: How to convert cake recipes into gluten-free - Marta in the jar

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