German Apple Cake


Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 8-12 slices

  • 2 granny smith apples
  • 1 tbs lemon juice
  • 150g FG Roberts Gluten Free Self Raising Flour
  • ¼ tsp xanthan gum
  • 60g milk free margarine
  • 70g raw sugar
  • 1 egg (70g), lightly beaten
  • 1 tsp vanilla essence
  • 60ml soy milk
  • 20g caster sugar combined with ½ tsp cinnamon


  1. Grease and line base of a 20cm (8 inch) springform tin. Pre- heat oven to 170°C (340°F)
  2. Peel, quarter and thinly slice the apple, sprinkle with lemon juice
  3. Twice-sift the flour and xanthan gum
  4. Cream margarine and sugar together. Add lightly beaten egg a little at a time and beat well. Add vanilla
  5. Stir through half the flour. Add remaining flour alternately with milk and stir gently until the batter is smooth
  6. Pour batter into prepared tin. Arrange drained apple slices cored side down into the batter
  7. Sprinkle the surface with combined sugar and cinnamon
  8. Bake for 40 minutes or until cooked


  1. Add ginger or grated lemon rind or mixed peel to the cake batter
  2. Use fresh pear instead of apple
  3. Sprinkle the surface with powdered ginger and raw sugar


Add sultanas that have been soaked in orange juice or use pecan nuts instead of walnuts