This new recipe for One Bowl Apple Cake is packed with glorious memories of my time with Lewis in Normandy on his French School Trip. It was a learning experience for both of us and we came home having grown closer (as if this was possible) and we both stood taller.
I was taller because I’d overcome personal anxieties about going, found out that I knew far more French than I’d given myself credit for and I’d spread my wings and relaxed into my new, more confident self.
Lewis was taller because I swear he’d physically actually grown in the five days we were away, but also his self-esteem and confidence had blossomed and I had been there to witness it. It filled my heart with love, pride and hope for the future knowing my boy will be just fine in this world.
Château de la Baudonnière was a beautiful setting for the French School Trip and apparently they also offer accommodation to families in the summer months. We fell in love with the resident peacock Kevin and his family of peahens and there were more rabbits than we could count left to roam around the beautifully tranquil grounds
How I came upon the recipe for this One Bowl Apple Cake
I was given a slice of apple cake on three occasions and admit to asking for more, it was so delicious. So being a cheeky bugger I asked chef for the recipe and she happily obliged. I had to get Mel (Le Coin de Mel) to translate some of it for me because I found the handwriting difficult to decipher. When it came to actually making the cake I soon realised that this was indeed a chef’s recipe, and by that I mean there was enough cake batter to feed an army! So I’ve tweaked it to firstly make one large cake or traybake and also a couple of tweaks to reduce the oil in the recipe and increase the rise. I’m thrilled with the result which still tastes the same and conjures up all the lovely memories. The image below is the original recipe shot in the conservatory at the Chateau. Goodness I wish I were there now (wipes a tear).
Catering for all dietary requirements
I had mentioned my dietary requirements before the trip and was told that this was not a problem at all, in fact the Chateau were confident they could cater for all dietary needs, and indeed they could. We didn’t have a nut allergy among the children but there were vegetarians, vegans, dairy free, egg free and citrus free. Of course I was dairy and egg free (I didn’t tell them about the potato as I knew I could work around this, and I didn’t want to be a pain!)
Other recipes that are similar to this One Bowl Apple Cake
While you’re here, I’ve a few apple recipes on my blog you may be interested in. There’s my Free From Apple & Cinnamon Cake, my Apple & Custard Pies and my Toffee Apple Crumble. But wait! What about these delicious apple themed recipes by some of my wonderful foodie friends. How about Apple Fritters, dairy, egg, soya, gluten and refined sugar free by my lovely Free From Fairy, I’m currently trying to cut back on sugar so these will be my go to snack for the next few weeks. In contrast, you simply cannot resist these Chewy Toffee Apple Cookies by my dear friend Kate who writes The Gluten Free Alchemist. Finally how about these Apple and Fig Energy Balls, perfect for treating that afternoon slump in sugars and therefore energy, these are made by the creative Mandy over on Sneaky Veg.
As with most of my baking I’ve used Free From Fairy Wholegrain Flour. Vicki only produces plain flour now but I simply add baking powder to her blend to make it self raising. If you want to buy your own Fairy Flour follow the link to go to her shop not an affiliate link, I genuinely use Vicki’s flour because it’s versatile, flavoursome and has all the added fibre that Coeliac sufferers miss out on.
One bowl gluten free Apple Cake recipe
If you try and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
- 2 eating apples peeled, cored and sliced
- 1 banana
- 500 g natural soya yogurt
- 300 g gluten free self raising flour
- 200 g caster sugar
- 100 ml vegetable oil
- 1 tsp vanilla extract
- In a large bowl mash the banana with a fork.
- Add the sugar, vanilla extract and yogurt and mix to combine.
- Finally add the flour and oil and beat together until all ingredients are thoroughly incorporated.
- Pour half the mixture into a prepared lined 20” round cake tin or a 20” square tin.
- Then take the apple slices and spread them evenly over the cake batter.
- Pour the remaining batter over the apples slices and put into the oven at 180°C fan/200°C for 40 minutes.
This cake becomes more moist the longer you keep it, if you want to eat it whilst is less moist I’d recommend eating it on the day it’s baked otherwise I’d keep it on the work surface with a clean tea towel over it to protect it and prevent it from sweating. If a super moist apple cake isn’t an issue then feel free to pop it into a sealed container.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too