Avg. rating 5 from 3 votes.# of Servings: 6
Recipe Created By: Amy Hugon
Base:
1/2 cup rice milk
1 1/4 cups apples, chopped
1 cup gluten-free flour blend
1 tsp xanthan gum
1/4 cup brown sugar
2 Tbsp margarine
2 Tbsp baking powder
1 tsp cinnamon
Syrup:
1 cup brown sugar
1/2 cup hot water
1 Tbsp margarine
In ungreased 2 quart glass baking dish, stir together dry ingredients for base. Cut in margarine, then stir in rice milk. Stir in apples. Smooth in dish - this will be very thick.
Separately, stir together syrup ingredients. If needed, microwave 30 seconds to melt margarine. Pour over base.
Bake at 350 °F for 45-50 minutes or until done.
This makes a moist cake with a caramel bottom.
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.
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.
Avg. rating 5 from 3 votes.