Cathy's Gluten-Free Apple Cake

Although any variety of apple works in this cake, I like to use a combination of varieties, particularly Golden Delicious, Criterion, and McIntosh.

After learning that my grandson is allergic to nuts and that I am gluten-intolerant, I decided to modify my original apple cake recipe and make it both nut and gluten free. Enjoy! Feel free to let me know what you think.

Bowl 1:

• 5 cups peeled and diced apples
• 2 cups sugar
• 1/3 cup salad oil
• 1 cup semi-sweet chocolate chips
• 2 eggs, well beaten
• 2 teaspoons vanilla

Bowl 2:

• either
  • 3 cups commercially prepared gluten-free flour mix (I use King Arthur Flour glutenfree multi-purpose flour.)
    -or-
  • 2 cups brown rice flour
  • 2/3 cup potato starch (NOT potato flour)
  • 1/3 cup tapioca starch or tapioca flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 tablespoon xanthum gum

Note: If you use a commercially prepared flour, get one without the xanthum gum added.

Heat oven to 350 degrees.

In Bowl 1, mix apples and sugar thoroughly. Add oil, chocolate chips, eggs, and vanilla. In Bowl 2, mix dry ingredients together. Add Bowl 2 to Bowl 1 and mix thoroughly. Bake in a greased 13x9 inch pan for 70 minutes (but start watching the cake for doneness at 1 hour).

When done, this cake will be dry to the touch on top and just starting to pull away from the sides. It will still be moist inside.

Serve frosted or unfrosted. This cake is one of those that you can pretty much finish and serve however you like. If you want to frost it, a sour cream frosting is very nice. Whipping cream or ice cream go very well with it, too. My favorite way to eat it, though, is with no frosting at all.