This simple gluten free apple cake recipe is light and moist. Made with cornmeal instead of flour, it's not overly sweet, ricotta keeps it moist, and it makes a perfect fall treat.
Is there anything that says fall more than an apple dessert? Nope. But instead of baking up the typical spice cake situation, let's try this gluten free apple cake, made with ricotta!
Generally, you add some fruit to the top of a ricotta cake and then bake it. But in another twist we're going to flip it - literally - and put the apples on the bottom like an apple upside down cake.
This gluten free apple cake is made with cornmeal, and it's a variation on sernyk (or sernik), which is a type of cheesecake from Ukraine and Poland.
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Ingredients you'll need
- Apples: Choose a sweet apple like Pink Lady or Gala. You want that sugar content so the apples will caramelize, and also because just like in my German apple cake recipe, this cake isn't too sweet, so the apples will make up for it.
- Cornmeal: Use a fine yellow cornmeal. I like Arrowhead Mills. Yay for not using expensive gluten free flour blends!
- Ricotta cheese: You'll need whole milk ricotta. This is where the cake gets its moisture and richness.
- Brown sugar: To help the apples caramelize.
- Unsalted butter: Some for the apples and some for the ricotta cake batter.
- Eggs, separated: We'll add the yolks to the batter, then whisk up the egg whites and add them at the end to give the cake more volume.
- Vanilla, baking powder, sugar, and salt: Make up the rest of our batter.
How to make a gluten free apple cake
I adapted this apple ricotta cake recipe from Summer Kitchens, a cookbook by Ukrainian chef Olia Hercules.
Step 1: Preheat the oven and prep your pan
Preheat the oven to 400 degrees F. Butter an 8 inch x 8 inch square cake pan. Place a piece of parchment in the bottom and butter that as well.
Step 2: Slice and caramelize the apples
Use a good knife to cut the apples into ยผ inch thick slices, discarding the core.
Heat a large skillet over medium high heat. Working in batches if necessary, melt 3 tablespoon of butter in the skillet and once it gets foamy, add the apple slices.
Turn them occasionally and when they get golden brown, add the brown sugar. Toss to coat until the sugar melts, then remove to a bowl to cool slightly.
Once the apple slices have cooled enough to handle, place them in the bottom of the cake pan. You don't have to make any sort of pattern, just get them as close together as possible without overlapping.
Step 3: Mix the dry ingredients
In a mixing bowl, whisk together the cornmeal, salt, and baking powder.
Step 4: Mix the wet ingredients and sugar
In a stand mixer with the whisk attachment, cream the butter and ยพ cup of sugar together at medium-high speed until very fluffy. You can also use a hand mixer.
Add the egg yolks one at a time and whisk until incorporated. Then add the vanilla extract.
Next add the ricotta cheese and whisk for about 3 minutes. This is important!
PREP TIP Whisking the ricotta into the cake batter is imporant because a ricotta cake can be heavy if the cheese isn't whisked enough. It will help the cake to be a bit lighter.
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Step 5: Combine wet and dry ingredients
Transfer the wet ingredients to a large mixing bowl, then fold in the cornmeal mixture and make sure it is well incorporated.
Step 6: Beat the egg whites and finish the batter
Thoroughly wash and dry your mixer bowl and whisk, then add the egg whites and whisk on medium high speed. When they start to get foamy, gradually add the remaining ยผ cup of sugar and beat until you have soft peaks.
Add about ยผth of the egg whites to the cornmeal mixture and stir vigorously to loosen it up. Then add the remaining egg whites and gently fold into the batter until completely incorporated.
Step 7: Bake the gluten free apple cake!
Add the batter to the cake pan, gently smoothing out the top and making sure it reaches all edges and corners.
Bake in the center rack of the oven for about 35 minutes, until the center is set and the edges are golden brown.
Cool on a wire rack. A ricotta cake needs to cool completely before serving. Once it has cooled down, turn it out apple side up onto a serving plate.
FAQ
This cake recipe is specifically designed for cornmeal. Almond flour would be too heavy for the light ricotta and egg white batter.
No you do not need to peel these apples because they are on top of the cake, not baked into the batter. The peel will add a nice color and texture.
Use a sweet apple like Gala, Pink Lady or Honey Crisp. Granny Smith apples are not sweet enough and will not caramelize. Apples with a red or pink peel are also prettier on top of the cake.
Tips for perfect gluten free apple cake
- Your gluten free apple cake needs to cool COMPLETELY before you flip it out of the pan.
- Be sure all of your ingredients are at room temperature before you begin! Your egg whites will be fluffier, butter and sugar will blend together easier, and the ricotta will get well incorporated without making the butter seize up again.
- If you need to do the apples in two batches, you might have to add a bit more butter to the skillet.
- Don't bang the pan to spread out the gluten free cake batter before baking! This will deflate all the volume you've been working to create. Gently smooth it out and into the corners without pressing down.
- I'm really serious when I say to wash and dry the mixer bowl and whisk before beating the egg whites. Water and any residue are the enemy of whisked peaks! Your whites will not whisk up if the bowl is dirty or wet.
Storage and freezing
You do not need to refrigerate this if you eat it fast enough! You can store a gluten free apple ricotta cake covered on the counter top for 2-3 days. It will keep for about 5 days in the refrigerator.
To freeze, keep whole or cut into slices, wrap in plastic wrap and freeze for up to 2 months. Allow to thaw in the refrigerator overnight before serving.
How to serve gluten free apple cake
Gluten free apple cake should be served at room temperature or served chilled. Don't try to reheat it or it will get stodgy.
- Serve it with tea or coffee.
- Top it with a drizzle of caramel sauce.
- Créme fraîche goes well with gluten free apple ricotta cake because it provides a savory and tart balance to the light sweetness of the cake.
- This is a great cake to serve for brunch!
Recommended tools and equipment
- Large non-stick skillet: For caramelizing the apples.
- Stand mixer or hand mixer: We'll need to do a lot of whisking of both ricotta and egg whites so the electronics will help!
- Mixing bowls: To whisk the cornmeal cake batter.
- Chef's knife and cutting board: For slicing the apples.
A gluten free apple cake that won't weigh you down!
- We're using fine cornmeal which gives the cake great flavor, structure, and texture.
- This cake is not overly sweet, so the apple flavor really shines.
- Whisked egg whites and whipped ricotta keep the cake light and fluffy.
- It's gluten free so everyone can enjoy it!
More gluten free baking recipes
- Almond Flour Carrot Cake is a simple one-layer cake that isn't overly sweet.
- Everyone can enjoy these Almond Flour Chocolate Chip Cookies, and no one will know they're gluten free, either!
- Basler Brunsli are Swiss Christmas cookies that are cholatey and full of warm spices.
- If you'd rather keep it gluten free and savory, try these savory Cornmeal Madeleines with Bacon, Sun Dried Tomatoes, and Basil.
Recipe
Gluten Free Apple Cake
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Equipment
Ingredients
Caramelized Apple Topping
- 3 medium apples such as Pink Lady or Gala
- 3 tablespoon unsalted butter
- 1 tablespoon brown sugar
Gluten Free Cake Batter
- 11 tablespoon unsalted butter
- 1 cup sugar divided
- 1 lb whole milk ricotta cheese
- 3 eggs separated
- 1 teaspoon vanilla extract
- ¾ cup fine or medium grind yellow cornmeal
- ¼ teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Heat a large skillet over medium high heat. Working in batches if necessary, melt 3 tablespoon of butter in the skillet and once it gets foamy, add the apple slices. Turn them occasionally and when they get golden brown, add the brown sugar. Toss to coat until the sugar melts, then remove to a bowl to cool slightly.
- Once the apple slices have cooled enough to handle, place them in the bottom of the cake pan. You don't have to make any sort of pattern, just get them as close together as possible without overlapping.
- Add the egg yolks one at a time and whisk until incorporated. Then add the vanilla extract.
- Next add the ricotta cheese and whisk for about 3 minutes. This is important because whisking it for this long will help the cake to be a bit lighter.
- Transfer batter to a bowl, then fold in the cornmeal mixture and make sure it is well incorporated.
- Thoroughly wash and dry your mixer bowl and whisk, then add the egg whites and whisk on medium high speed. When they start to get foamy, gradually add the remaining ¼ cup of sugar and beat until you have soft peaks.
- Add about ¼th of the egg whites to the cornmeal mixture and stir vigorously to loosen it up. Then add the remaining egg whites and gently fold into the batter until completely incorporated, being careful not to deflate the volume of the egg whites.
- Add the batter to the cake pan, gently smoothing out the top and making sure it reaches all edges and corners.
- Bake in the center rack of the oven for 30 - 35 minutes, until the center is set, the edges are golden brown and a knife or cake tester inserted into the center comes out clean. Cool on a wire rack. Once the cake is completely cool, turn it out apple side up onto a serving plate.
Notes
- You may not use all of the apple slices on top of the cake, but better to have too many than too few.
- Careful - the apples can go from golden brown to burnt very quickly so keep an eye on them.
- If you need to do the apples in two batches, you might have to add a bit more butter to the skillet.
- Don't bang the pan to spread out the batter before baking! This will deflate all the volume you've been working to create. Gently smooth it out and into the corners without pressing down.
- You can store this cake covered on the counter for 2 - 3 days, or in the fridge for about 5 days.
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