Whether you have coeliac disease, another autoimmune condition, or non-coeliac gluten sensitivity (identified or suspected), giving up gluten can be challenging.
Because I am aware that cooking and eating gluten-free is a major shift in habits, I am passionate about sharing practical tips and gluten-free recipes with you.
Here’s a super simple gluten-free cake recipe with homemade applesauce or any other fruits mixed into puree.
Ingredients for Gluten-Free Cake
- 200 g of a mix of buckwheat, almond, rice, and sorghum flours
- 350 g of homemade or bought unsweetened applesauce (or any other fruit mixed into puree)
- 1 pear
- 1 apple
- 2 eggs
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Optional: nuts, cinnamon, chocolate chips…
Instructions
- Preheat the oven to 180°C (or use a steamer). Cut the apple and pear into small cubes.
- Mix all the ingredients until you obtain a homogeneous texture. Bake for 30 minutes. Check the cooking by inserting a knife into the cake.
Notes on Gluten-Free Cake
- You can use other gluten-free flours: millet, chestnut, sweet potato… A golden rule: always mix two types of flours for optimal results.
- If the batter is too thick, add more applesauce or plant-based milk. Conversely, if the batter is too runny like pancake batter, add more flour.
- Don’t expect the same result as a “standard” cake made with wheat flour. As with any recipe, let your creativity flow and don’t get discouraged if the taste isn’t perfect at first. I’ve had my share of culinary failures… and it’s normal!
- Little by little, you’ll discover the different flours and which ones you like the most.