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KFA can connect you to all of the information and resources you need. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
You can play an active role in improving the safety and health of kids with food allergies. Become an advocate, raise awareness, support our work, and join our community!
Coat a 12 cup tube pan or bundt cake pan with cooking spray and dust with 1 tablespoon gluten-free flour.
Mix flours with xanthan gum, baking powder, baking soda, salt and spices. Stir with a whisk.
In another bowl, combine yogurt, apple butter and maple syrup and stir with a whisk.
Put margarine in a bowl and beat with a mixer at medium speed until smooth. Add sugar and beat until combined. Add applesauce and egg replacer and beat until combined.
Beating at low speed, add flour mixture to sugar mixture alternately with syrup mixture; beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake for 45 minutes or until test done with a toothpick. Cool 10 minutes in pan, then remove and cool completely on wire rack.
Notes
This is an extremely moist cake that is tasty enough for company! Freezes well. Stays moist for days.
Substitutions
For the flour blend:
1 cup brown rice or sorghum flour 1/2 cup teff flour 1/2 cup millet flour 2/3 cup tapioca starch 1/3 cup potato starch
This makes 3 cups and you only need 2 1/4. So I blend the flours and then scoop out 3/4 cup.
Apple butter contains no butter. It is a style of jam spread.
If avoiding soy, use a yogurt based on coconut, rice or almond.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 5 from 2 votes.
