Foodie Friday – Allergy Friendly Apple Spice Cake

by Fawn Rechkemmer on October 3, 2014

By Nancy Backues

I love to bake, and since my son has food allergies (which means he can’t eat most professionally-made baked goods) my little hobby often pays off. Especially in the fall. Is there a better time to bake than when apples, pumpkins, and cinnamon abound? I think not!

So, if you’re wondering what to do what that crate of apples from the farmer’s market, I’ve got just the recipe for you…Apple Spice Cake! I know, just hearing the words made your mouth water.

apple spice cake - allergy friendly

The original recipe was a family favorite of my roommate after college. Somehow, we managed to scrape enough money together to buy the ingredients and make this succulent treat. We probably ate crackers and cheese for dinner, but we feasted on cake! (Who am I kidding…the cake probably was our dinner!) I remember making this on a few occasions when we lived together, and it’s now become a regular fall treat in my family.

Over the years, I’ve tweaked the recipe a bit, mostly to accommodate my son’s allergies (peanut, egg, and soy). This cake is very easy to adapt for food allergies: The only dairy is in the glaze, and I’m sure someone proficient in gluten-free baking (which I am not) could easily adapt it to be gluten free.

Plus, it just looks pretty. I made it last weekend and my daughter said, “Wow, it’s like a professional cake, Mom!”

Allergy-friendly Apple Spice Cake

  • 1 cup oil
  • 2 eggs*
  • 2 tsp vanilla
  • ¼ cup water
  • 1 ½ cups sugar
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 cups chopped apples

Preheat oven to 300° and prepare a bunt pan.

Mix liquids first in a large mixing bowl, then add dry ingredients (except apples). Mix thoroughly. Stir in apples; batter will be thick. Pour batter into pan.

Bake 1 hour and 20 minutes. Let cool before flipping onto a plate. After cooled completely, drizzle with glaze.

For the glaze, combine…

  • 1 cup sifted powdered sugar
  • ¼ tsp vanilla
  • 1 TBS milk (or milk substitute)

Mix together. Stir in additional milk until it’s a consistency thin enough for drizzling.

*I use ½ cup applesauce or Ener-G Egg Replacer in place of each egg.

Happy Fall and Bon A petit!

Nancy Backues - There is Grace blogNancy is a lover of words and all things chocolate. She is married to her best friend, and when she’s not playing cook, chauffer, maid, or referee to her family, she can be found writing about faith, family, and embracing grace in the journey. She blogs at There Is Grace.

Charity Craig October 9, 2014 at 11:52 am

This looks delicious, and easy to make (something I definitely need!). I agree with your daughter, it does look professional. :)

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