Adopting a Gluten Free lifestyle whether by choice or necessity can create many obvious challenges, you may well find yourself wondering if you’ll ever eat cake again! Thankfully the range of gluten free ingredients is constantly expanding and most supermarkets now stock gluten free flours etc.
Today I am going to share my favourite gluten free adaption of a classic recipe for Apple Streusel Cake.
2 X 280g/10 oz Jar Bramley Apple Sauce
1 Tsp Bicarbonate of Soda
2 Large Eggs
110g/4 oz Butter
170g/6 oz Soft Brown Sugar
350g/12 oz Plain Gluten Free Flour (I use Dove Farms)
4 Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp Ground Nutmeg
100g/3 1/2 oz Plain Gluten Free Flour (I use Dove Farms)
100g/3 1/2 oz Soft Brown Sugar
1/2 Tsp Cinnamon
1/2 Tsp Ground Nutmeg
70g/2 1/2oz Butter
This recipe makes about 24 cupcakes depending on how large your cases are, the recipe can be halved. First pour the jars of Apple sauce into a large bowl and then add the bicarbonate of soda, mix in thoroughly (it will fizz up!)
Cream together the butter and sugar until light and fluffy. Slowly beat in the eggs. Then sift in the flour, baking powder, cinnamon and nutmeg. Start folding the flour into the butter mixture, adding in a spoonful of your fizzy apple sauce periodically until everything is combined. Spoon the mixture into paper cases.
In a new bowl make the crumbly topping. Place all the topping ingredients into the bowl and rub the mixture together using your fingers until it resembles breadcrumbs. Then scatter over your cake mixture evenly and lightly press down with your fingers.
Bake in the oven at 180C/350F/Gas Mark 4 for approx. 15 mins or until they bounce back when pressed lightly. Cool on a wire rack. They are particularly yummy eaten warm, although I like them cold as well.