Saturday, October 15, 2011

Amazing (Gluten Free, Dairy Free, and Egg Free) Apple Cake


Ok I know, I know, this is a crafting site, not a food site, and desserts in jars are not that unique...but a really good dessert free of gluten, dairy, and egg is well, rebellious! Something moist, and rich, and comforting does not usually equal gluten free and vegan, but this cake does. I had to share this recipe I created because it really is that yummy. Those without food allergies will love it equally.

Last weekend we had our first snowfall here in Denver and it felt like baking weather. But what to bake? I am allergic to the big 3 (wheat, dairy, and egg) so I have to get VERY creative with my baking. The idea for this recipe comes from my Grandmother Rosella's apple cake. I had to remake the recipe but I think she is smiling down on me for sharing the cake she loved in a new way.

Here is the recipe, Enjoy!

Batter:

1 box Betty Crocker Gluten Free Yellow Cake Mix
1/2 box Jello Brand Instant Butterscotch Pudding (sugar free or regular)
1/2 cup melted Coconut Oil (I used LouAna brand found at the grocery store). Put in the microwave for about 30 seconds to melt.
*EnerG Egg Replacer (follow the package instructions for 3 eggs=4 1/2 tsp mix with 6 tblsp water)
3/4 cup Water
1 Teaspoon vanilla
2 Teaspoons  Cinnamon
6 Granny Smith Apples peeled and chopped into chunks (reserve 1/2 apples for topping)

*for those preferring to use eggs, use 3 eggs and 2/3 C water, instead of egg replacer and 3/4 C Water)

Topping:

1/3 cup Brown Sugar
1/2 Chopped Apples
3 Tablespoons melted Coconut Oil
1 1/2 Teaspoon Cinnamon

5 pint Sized Bell jars (or you can make more servings using smaller sized 1/2 pint jars)

Grease your bell jars with the coconut oil.

Mix the Batter ingredients and 2/3 of the chopped apples together until blended. If your batter is a little thick just add a little more water and oil.

In a separate bowl combine the remaining 1/3 apples and the topping ingredients.

Add one large spoonful of topping to the bottom of the jar. Add batter until the jar is a little over 1/3 full. Add another spoonful of topping on top. Do not fill your jar more than 1/2 full or it may overflow during baking.

Layer one spoonful of apple topping, batter, one spoonful of topping

Smells as good as it looks!


Place your jars on a cooking tray and Bake 350 degrees for 35 minutes, or until your toothpick comes out clean from the batter.

Wonderful on its own or with a scoop of vanilla non dairy ice cream on top. Enjoy!





XOX,

The Rebel Crafter

4 comments:

  1. when i see this, i smell cinnamon and autumn in the Rockies...looks so yummy!

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  2. Thank you so much for sharing! My 7 year old has Celiacs so this is fantastic!

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  3. Hello - this recipe sounds yummy and would be great for my son's girlfriend. Have you tried baking it in something other than the mason jars? I would love to make n' take it in something more portable when I go to visit. Thanks, Shannon
    P.S. I am in Colorado Springs and I loved the first snow.

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  4. Thanks for your comments!
    I have made this in an 8x8 pan. It does take a little longer to cook. I think about ten minutes longer. Layer it the same way, apples on the bottom and the top. A little juicer in the jars, (I like the short wide mouth jars better now) but still very good.
    Snow again tonight!

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