Apple and Cinnamon Cake

Use up the gorgeous glut of autumn apples with this delicious traditional teatime treat - with a gluten and dairy free twist. P.S. If you prefer you can easily use regular flour and butter.


  • 100g gluten free, self-rising flour
  • 1 large tbs sweetener
  • 1 tsp cinnamon
  • 6g baking powder
  • 3 large eggs
  • 45ml water
  • 100g dairy free margarine
  • 1kg eating apples 


  • Preheat the oven to 200 ̊C/390 ̊F/gas mark 6
  • Sift the flour into a bowl and mix in the sweetener, baking powder and cinnamon.
  • Make a well in the middle of the dry ingredients and add the eggs and water. Whisk and add in the melted margarine.
  • Peel and core the apples, cut them into large slices, then gently fold them into the batter.
  • Grease a cake tin (around 23cm in diameter) with a knob of margarine.
  • Pour the mixture into the tin and bake for 35 minutes.
  • Turn out onto a rack and leave to cool before serving.

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