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.
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.
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