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Gluten-Free Apple Fritter Cake


1-1/3 cup brown sugar, divided 2 teaspoons cinnamon 5-6 cups apples, cored and chopped into 1" chunks (I didn't peel them) 1 cup butter, room temperature 1 cup turbinado sugar 4 eggs 2 teaspoons pure vanilla extract

1 cup Namaste Foods sorghum flour

1 cup Namaste Foods brown rice flour

1/2 cup Namaste Foods tapioca flour

1/2 cup potato flour 3 teaspoons psyllium husk powder 2 teaspoons baking soda 1 cup milk 1 cup powdered sugar

3-4 tablespoons apple cider


  1. Preheat the oven to 350F. Butter a 10" x 15" glass baking pan.

  2. In a medium bowl, combine 2/3 cup brown sugar, cinnamon and apples.

  3. In a large bowl, using an electric beater, cream together the butter, remaining brown sugar and turbinado sugar.

  4. Beat the eggs in one at a time and add vanilla extract.

  5. In a medium bowl, whisk together the flours, psyllium husk powder and baking soda.

  6. Add about 1 cup of the flour mixture to the butter mixture and blend thoroughly. Add 1/2 of the milk and mix well. Continue adding the flour and milk alternately until the mixture is very well incorporated, stopping to scrape the bottom and sides of the bowl. Continue mixing for another 3-4 minutes.

  7. Pour the batter into the buttered pan. Gently press the apple mixture into the batter.

  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 20 minutes on a wire rack

  9. In a small bowl, combine the powdered sugar and apple cider. Mix until smooth, and then drizzle over the slightly warm cake.

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