Gluten Free Apple Sponge Cake
Apple Sponge Cake
This gluten-free apple sponge cake recipe is light, fluffy, and perfect with a cup of tea. The apple slices on top caramelise beautifully as it bakes, and a dusting of icing sugar gives it a perfect finish (although this can be omitted if you prefer it to be less sweet!).
Ingredients:
2 medium apples (e.g. Pink Lady or Granny Smith), peeled, cored & thinly sliced
1 tbsp lemon juice (to prevent browning)
3 large eggs
½ cup caster sugar
1 tsp vanilla extract
¾ cup gluten-free plain flour blend
1 tsp gluten-free baking powder
¼ tsp salt
60g butter, melted and cooled slightly
Icing sugar, for dusting (make sure it’s GF!)
Instructions:
Preheat oven to 170°C (340°F). Grease and line the base of a 20cm (8-inch) round cake tin.
Toss sliced apples in lemon juice and set aside.
In a large bowl, beat eggs, sugar, and vanilla together with electric mixer for 5–6 minutes until pale, thick, and doubled in volume.
Sift flour, baking powder, and salt together. Gently fold into the egg mixture using a spatula, in two parts, being careful not to deflate the batter.
Gently fold in the melted butter until just combined.
Pour the batter into the prepared tin and arrange the apple slices neatly over the top (they will sink slightly as it bakes).
Bake for 35–40 minutes, or until golden and a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
Once cool, dust with icing sugar before serving.
Tips:
To make this vegan or dairy free, simply swap out the butter and / eggs and use alternatives such as egg replacer and vegan butter.
This cake is lovely served warm or at room temperature and pairs perfectly with a dollop of cream, yoghurt or dairy alternative.
Enjoy!
