Cape Cod Apple Cake with Cranberries

Cranberries add a tart kick to this traditional New England apple cake. Make this festive tea cake for your next weekend brunch. Or bake one for the holidays. You'll love its tasty sweet-tart vibe, inspired by Cape Cod in the fall.

Cape Cod Apple Cake with Cranberries


1 cup sorghum flour or GF oat flour
1/2 cup buckwheat flour or almond flour
1/4 cup tapioca starch or potato starch (not potato flour!)
2 teaspoons gelatin or 1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 beaten eggs)
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla

2 rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped
Sprinkle of raw sugar for the top


1. Preheat oven to 350º F. Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

2. In a large mixing bowl, use a whisk to combine your dry ingredients: flours, gelatin or xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

3. In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter. Add half the apples and cranberries and stir in (keep some for the top).

4. Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter. Sprinkle lightly with raw sugar.

5. Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

6. Cool on a wire rack. This cake was divine slightly warm from the oven.If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.

Additional Info:

Serves 9 to 10.

If you don't care for buckwheat flour, substitute one half cup almond flour instead. I used 3/4 cup rice milk when I first baked this in the dry high desert; I suggest using 1/2 cup non-dairy milk to start; and add a little more, if needed, as you mix the batter. The batter shouldn't be runny or thin.

This recipe is for a deep 9-inch cake pan. Using a smaller pan may be problematic (if there is too much batter for your particular pan, use a little less batter).

If you use frozen berries, thaw and pat them dry. Chilled fruit creates a cold batter that needs to bake longer. Cold ingredients will stall the baking. Room temperature ingredients and warm liquids work best in gluten-free baking.

Tip from reader Nancy B: Make this recipe as jumbo muffins; she tells us they were tasty- moist and delicious.

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