Imagine sinking your teeth into a warm, fragrant slice of cake that's not just delicious, but also completely gluten-free! This Apple Gingerbread Snack Cake is a magical fusion of comforting spices and sweet, tender apples that will transform your snack time into a gourmet experience. Whether you're managing gluten sensitivities or simply looking for a mouthwatering treat that checks all the boxes, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 cup apples, peeled and chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch square baking pan with butter or line with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add the large egg to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the peeled and chopped apples, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut into 9 equal squares and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Choose the Right Flour: Not all gluten-free flours are created equal. Opt for a high-quality gluten-free all-purpose flour blend for the best texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake.
- Apple Selection Matters: Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Check for Doneness: Since gluten-free baking can be tricky, always use the toothpick test to ensure your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before cutting to help it set and maintain its structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
