Allergy-Friendly Apple Spice Cake

By -

It’s the time of year for holiday parties and gift-giving! Do you get tired of the same old recipes every year? Know someone with food allergies and need a yummy, allergy-friendly recipe? I baked up this loaf of deliciousness today using an awesome new product from Bob’s Red Mill. It’s a 1 to 1 gluten-free baking flour!

Allergy-Friendly Cake: Bob's Red Mill

This flour could not be easier to use and baked up amazingly. If you haven’t heard of it,  here’s a few important things to know!

  • It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
  • This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins.
  • The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. Use this blend for cookies, cakes, and brownies.

This allergy-friendly cake makes the whole house smell like Christmas, so play some festive holiday music while you’re baking!

Allergy-Friendly Cake: dry ingredients

The caramel sauce is the perfect compliment to this little loaf if you’re serving it warm at a party (or enjoying it all for yourself!)

Allergy-Friendly Cake: finished Apple Spice cake

It’s the perfect dessert for that holiday office party but also makes a great teacher/neighbor gift wrapped in parchment paper and tied up with some festive string!

Allergy-Friendly Cake: holiday gift

I’m even thinking this recipe is perfect for breakfast on Christmas morning ;)

Allergy-Friendly Cake: Apple Spice

Be sure to grab this coupon so you can try 1 to 1 Baking Flour yourself!

Allergy-Friendly Apple Spice Cake
  • 4 tbsp coconut oil (plus extra for loaf pan) (also could use another butter or oil substitute if allergic to coconut)
  • 3 Granny Smith apples, peeled and cored, cut into ½ inch dice and tossed with a little lemon juice
  • ½ lemon, juiced
  • 1 cup apple cider
  • 1¾ cups Bob's Red Mill 1 to 1 baking flour plus extra for loaf pan
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 1 tbsp ground chia or flax seed combined with 3 tbsp of water (egg replacement)
  • 1 tsp vanilla extract
  • ••••••••••••
  • 1 cup sugar
  • 1¼ milk of choice (I used coconut, use whatever is safe for your family)
  • ½ tsp salt
  1. Preheat the oven to 350 degrees.
  2. Melt the coconut oil in a pan over medium heat.
  3. Toss in the apples and stir to coat them with the oil.
  4. Add the lemon juice and the apple cider.
  5. Cook until the apples have softened and the cider has reduced by half.
  6. Transfer the mixture to a food processor and pulse into a coarse paste and set aside.
  7. In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, and both sugars. Make a well in the dry ingredients and add the pureed apples, chia or flax mixture and vanilla. Stir to combine.
  8. Oil and flour a loaf pan. Pour the batter into the prepared pan and put into the preheated oven.
  9. While cake is baking, make your homemade allergy-friendly caramel sauce.
  10. Place sugar in a heavy-bottomed pot and place the pot over a medium/low heat. Keep an eye on the sugar until just before it starts to liquefy.
  11. While sugar heats up, warm the milk (either in the microwave or on the stove in another pot). Not to boiling, but until warm throughout. Grab a spatula as well!
  12. When you can smell the sugar heating up and it is a light brown color, start to fold the melting sugar on top of the un-melted sugar, then when it is all a darker gold caramel color, remove from the stove and quickly stir in half of the warm milk. Once that is combined, stir in the rest of the milk.
  13. Place back on the stove to work out any lumps and to cook for another 10-15 minutes, stirring constantly, to bring to the thickness you want.
  14. Once all lumps are melted and it has reached the thickness you desire, remove from heat and whisk in the sea salt.
  15. Pour finished caramel into something that won't break, and refrigerate allowing it to cool.
  16. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes.
  17. Remove from the pan and let cool. Drizzle with homemade caramel sauce.
  18. Try to share. :)


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Kristen is a commercial/food photographer living in East TN with her hubby, two adorable kids and goldendoodle pup; lover of light, sweets, and all things natural and organic. You can follow her on Instagram.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: