Monday, November 5, 2012

Allergy-Friendly Apple Marmalade Cake

Can you smell that cinnamon wafting through your screen? The crust crackles under your teeth and just wait until those warm, gooey apples start melting on your tongue. Grab a cup of tea and a fork. Fall gets no cozier. Trust me on this.
Cupcakes and cake pops are great but when the occasion calls for something slightly more elegant yet still unfussy, this apple marmalade cake is the way to go. It's incredibly allergy-friendly with no nuts, no eggs, no dairy, and no soy but don't worry. You'll never miss them.
I've given this cake as a gift, made it for birthday parties, potlucks, brunches, dessert, Thanksgiving, and yes, we've eaten it for breakfast. Versatility is key. 

To date I've not met a cynic who after trying a single bite, hasn't bought in to my personal philosophy that nut-free, egg-free, dairy-free, whatever-free can't be incredibly, decadently, soul-achingly delicious.
Allergy-Friendly Apple Marmalade Cake
adapted from The Divvies Bakery Cookbook

3 cups flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 & 1/2 cups canola oil
1 & 1/2 cups sugar
1/2 cup pear puree or applesauce (jarred baby food works)
1/3 cup orange marmalade
5 Granny Smith apples, peeled, cored, and diced small
1 tbsp powdered sugar for dusting

1. Preheat the oven to 350 degrees. Coat a bundt pan with cooking spray.
2. Whisk together the flour, cinnamon, baking soda, and baking powder. Set aside.
3. In a separate large mixing bowl, beat the oil and sugar, starting at low speed and slowly increasing to high speed for a total time of about 3 minutes. Add the applesauce and marmalade. Beat one minute more.
4. Add the dry ingredients to the wet and mix until well combined. You'll notice the batter start to clump together, almost like dough. Fold in the diced apples.
5. Pour batter into the sprayed bundt pan and bake for 60-75 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from oven and allow cake to sit for 5-10 minutes before inverting onto a cooling rack. When cool, dust with powdered sugar before serving.

Serves 12. Or 3 if I'm invited.


  1. Delectable! I love making things everyone can enjoy :-D

    1. Me too, Sarah! Eating should be as inclusive as possible in my book.

  2. This sounds great... I think I may try this and also sub the flour for some gluten-free flours and make it an ultimate allergen-free cake! :o) Thanks for a great idea!

    1. Ooh, that sounds great! Let me know what gluten-free flour works best for you. I can always use another allergy trick up my sleeve :)

  3. Yum! You've got a believer over here! (Now I'll take one of those for Christmas, please and thank you!) ;-)

    1. How about we make a Thanksgiving trade? One of my cakes for a batch of your Texas Cranberry Chutney?! ;)