Gluten free toffee apple crumble cake
My gluten free toffee apple crumble cake recipe is easy to make and perfect for Halloween or Bonfire Night!
Servings 0
Calories 504kcal
Ingredients
For the cake
- 350 g apples I use Bramley cooking apples - this is the weight once peeled and chopped
- 350 g butter softened (or dairy free alternative)
- 350 g light brown sugar
- 7 eggs
- 350 g gluten free self raising flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder ensure it is gluten free
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the toffee sauce
- 75 g dark brown sugar
- 85 g butter or dairy free alternative
- 95 ml double cream you can use a thick dairy free cream
- 1 tsp vanilla extract
For the buttercream
- 200 g butter softened (dairy free alternative such as Stork Hard Baking Block is an option - you might need more icing sugar if so)
- 320 g icing sugar
- 80 g toffee sauce homemade ideally using recipe in this post
- 1 tsp cinnamon
For the crumble
- 50 g butter chilled and cubed (dairy free alternative if necessary)
- 100 g gluten free plain flour
- 35 g light brown sugar
- 1 tsp cinnamon
Instructions
To make your toffee sauce
- Melt your butter in a saucepan on a low heat.
- Once melted add your sugar and double cream and allow to bubble until it reaches 107C. I found this took about 7 minutes
- Remove from heat and add your vanilla extract - stir it in. Pour into a heat proof bowl to cool down fully.
- You will use this for your buttercream and to drizzle on top later.
To make your cake
- Preheat your oven to 160C Fan / 180C. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
- Peel and chop your apples into about 1cm cubes and coat in a little brown sugar whilst you make the rest of the batter. I always find this gets quite a bit of moisture off the apples, which is a good thing!
- Cream together your butter and light brown sugar. Do this until fully combined and fluffy.
- Add the rest of your ingredients - your eggs, gluten free self raising flour, xanthan gum, baking powder, cinnamon and nutmeg. Mix until fully combined.
- Fold in your apple cubes to the cake mix and then spoon the mixture into your preprepared baking tin.
- Bake for about 50 minutes until cooked through and golden.
- Leave the cake to cool in the tin.
For the buttercream
- Place your softened butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
- Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes. Also add in your cinnamon at this point.
- Add your cooled toffee sauce, and mix for a minute or two to fully combine.
For the crumble
- Rub together your chilled cubed butter and gluten free plain flour, until an almost bread crumb consistency is formed.
- Stir in your light brown sugar and cinnamon.
- Pour onto some baking paper on a baking tray and allow to bake for abou 10 minutes at 160C Fan / 180C until more golden in colour. Allow to cool.
Putting it all together
- Remove the cooled cake from the tin and onto a surface to ice it.
- Spoon on your toffee buttercream and spread it all over the cake evenly.
- Use a spoon or a piping bag to drizzle some toffee sauce all over the top.
- Sprinkle over your crumble.
- Cut the cake into squares and enjoy!
Nutrition
Serving: 1g | Calories: 504kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 474mg | Fiber: 1g | Sugar: 39g