Gluten Free Apple Cider Cake
A delicious and moist cake combining the sweet flavors of apple cider with warm spices, perfect for fall gatherings or a cozy dessert at home.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Use a high-quality blend for best texture.
- 1 cup sugar Add an extra 1/4 cup for a sweeter cake.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Can experiment with ginger or allspice.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup apple cider
- 1/2 cup vegetable oil Can substitute with plant-based oil for vegan version.
- 3 large eggs Can replace with flax eggs for vegan version.
- 1 teaspoon vanilla extract
Toppings and Additions
- 1/2 cup dairy-free vanilla buttercream frosting
- to taste caramel sauce For drizzling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the apple cider, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually combine the wet ingredients with the dry ingredients, stirring until the mixture is smooth.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Serving
- Once cooled, frost with dairy-free vanilla buttercream and drizzle with caramel sauce before serving.
Notes
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for future enjoyment.