Lately I've been trying more intolerance-friendly recipes, and the results have been surprisingly good! People who can't have things like wheat and/or dairy, really do appreciate when you go to that bit of extra effort and cater for them. It can't be easy being restricted in what you can have! I found this cake so simple to make, and didn't even bother with an icing as the apples made it so moist. It was a huge hit and amazingly easy!
Ingredients
425g can apple pie fruit (or 6-8 apples, peeled, cored, chopped & stewed)
1/4 cup (60ml) water
1 tsp bicarbonate soda
125g non-dairy spread
1 cup (220g) caster sugar
1 tsp vanilla
2 cups (300g) gluten-free self-raising flour
2 tbs cocoa
Method
Preheat oven to 180°C. Grease a 20cm cake pan and line base and sides with non-stick baking paper.
Place apple, water and soda in a small pan over low heat until soda starts to bubble, remove from heat.
Beat spread, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Stir in combined sifted flour and cocoa. Fold in apple mixture.
Spread mixture into prepared pan and cook for about 40 minutes or until cooked when tested with a skewer. Cool on a wire rack.
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