Gluten-free and Egg-free Recipes (with some Dairy-free options)

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I was cleaning out my ‘recipes to try’ folder last weekend and came across this recipe for an Apple Crumble Cake. It wasn’t gluten-free or egg-free and was on a very yellowed piece of paper so it was obviously some time since I wrote it down. I have no recollection of where I got the recipe but it sounded so yummy that I thought I’d have a go. I made it with dairy, but a suggestion for dairy-free modification is listed also (I have now made it without dairy – the substitution is below). It’s a little time consuming to make but it’s well worth the effort.

Ingredients

300 g gluten-free plain (all-purpose) flour (I used Orgran) + a tablespoon full

225 g caster sugar

pinch salt

150 g butter (use Nuttelex or another dairy-free margarine for dairy-free)

100 g walnuts, chopped (if allergic to nuts, just leave them out)

85 g brown sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon gluten-free baking powder

1/4 teaspoon baking soda (bicarbonate of soda)

190 g natural yogurt or buttermilk (for dairy-free use rice milk plus 2 teaspoons lemon juice)

40 ml water + 1 teasoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if not allergic to eggs)

2 teaspoons vanilla extract

3 large or 4 small apples (I used 4 small pink lady apples)

Method

1. In a food processor mix the flour, caster sugar and salt. Add the butter and process until the mix resembles fine breadcrumbs.

2. Spoon 150 g of this mixture into a separate bowl and add the chopped nuts, brown sugar, cinnamon and nutmeg and mix well. Set aside.

3. To the rest of the mixture in the food processor, add the baking soda and baking powder and mix well. Add the yogurt, egg replacer and vanilla and process until it is mixed well.

4. Peel, core and chop the apples into 1 cm cubes and toss in the small spoon of flour.

5. Add the apples to the cake batter and mix.

6. Spread the cake batter into a lined 22 cm springform tin. Top with the nut crumble and press the crumble into the batter lightly.

7. Bake at 160 C (fan-forced) or 180 C/350 F (conventional) oven for approximately 50-55 minutes, or until an inserted skewer comes out clean. Allow to cool. We ate ours a little warm with some whipped cream.

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Comments on: "Gluten-free, Egg-free and Dairy-free Apple Crumble Cake" (4)

  1. Carolyn Patrick said:

    Could you please post this in cups and teaspoons?

  2. Hi Carolyn, I usually don’t post in cups because our Australian cups are metric whereas your US cups are different in size (slightly smaller). A rough guide though is that it is 2 metric cups of flour, 1 metric cup of caster sugar, 1/2 metric cup of brown sugar and 3/4 metric cup of yogurt/buttermilk. A good place for converting grams to ounces is here: http://convert.french-property.co.uk/ . I always recommend that people weigh ingredients rather than use cups as the weights can differ depending on how tightly you pack the cups, especially with ingredients like brown sugar. I’m not sure about the US, but in Australia a set of scales which will convert from grams to ounces is around $20 – $30. Hope that helps.

  3. Have you made this with anything else apart from apples? I can’t eat apples so was thinking of a substitution!

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