There are so many complicated allergen-friendly recipes out there that require you buying all sorts of strange flours (never buy coconut flour, dear god that stuff is dry), oils and strange sugar alternatives. But magically there are some regular cake recipes that are easily adaptable to allergen-free ingredients without being too much of a faff, and this is one of them.
This was my housemate’s birthday cake, and for a girl that doesn’t like cake that much it was gone within 2 days. Big hit.
Unfortunately this isn’t a sugarless cake, that might take a couple of attempts, but it is gluten and dairy free, and I’ll put some low FODMAP serving suggestions down below.
125g olive spread
125g caster sugar
1 sachet vanilla sugar – approx.9g, equivalent to 1-2tsp vanilla extract
A pinch of salt
2-3 drops of lemon essence or lemon juice
200g Gluten-Free plain flour
1/2 tsp Xanthan gum
2tsp baking powder
3-4 tsp. dairy-free milk, I would recommend almond milk or Lacto-Free
2 Tbsp. olive spread
750g Bramley apples – it’s likely you’ll have some leftover so don’t worry if you only have 500g, that should be enough
- Preheat the oven at the top and bottom. Grease the base of a spring-form tin.
- To make the topping, melt the butter in a small pan.
- Wash the apples, peel, cut into quarters, remove the core and make several lengthwise slits in each of the quartered apple pieces.
- To make the cake mixture, work the softened olive spread with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, salt and lemon flavouring. Continue whisking until the mixture thickens.
- Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting.
- Mix together the flour, xanthan gum and baking powder, sift and add to the butter or margarine and egg mixture in 2 stages, alternating with the almond milk, briefly stirring with the mixer at the medium setting.
- Spoon the cake mixture into the spring-form tin and smooth out the surface. Arrange the apple quarters like a wreath on top and pour the melted butter over the apples. Make sure you put apples in the middle of the wreath as well to avoid the cake puffing up unevenly.
- Put the tin on a shelf in the oven.
- Oven Temperatures:
- Electric: about 180°C/350°F (preheated)
- Fan oven: about 160°C/325°F (not preheated), Gas mark 4 (not preheated)
- Baking time: about 45 minutes.
- Release the spring-form tin and remove the cake. Leave on a rack to cool down.
The original recipe, which you can view here includes an apricot glaze which can be used on this cake but it honestly doesn’t need it. Instead, try sifting some icing sugar over the top of the cake as soon as it’s out of the oven so it melts into a sugary topping.
For a low FODMAP version, replace the high-fructose apples with pineapple, or bake it without the fruit and serve it with strawberries, raspberries, blueberries, a compote or your favourite dairy-free custard.