I've made this a couple of times now, and it is a very hearty, satisfying cake with a sweet tartness that smacks of fall. It's another one of Karina's recipes (one of my favorite gluten-free bloggers). I've tried it once with the egg replacer and once with 2 eggs, and both times have been successful, and everyone has been a fan of the taste. It tends to puff up quite a bit while baking, almost overflowing out of the pan, but it just ends up as a nice, high cake. I would put a sheet of foil underneath the pan as it's baking to catch any apple or cranberry juice that drips out of the pan, though. You can find the recipe from Karina
here. Enjoy!
I've made this a couple of times now, and it is a very hearty, satisfying cake with a sweet tartness that smacks of fall. It's another one of Karina's recipes (one of my favorite gluten-free bloggers). I've tried it once with the egg replacer and once with 2 eggs, and both times have been successful, and everyone has been a fan of the taste. It tends to puff up quite a bit while baking, almost overflowing out of the pan, but it just ends up as a nice, high cake. I would put a sheet of foil underneath the pan as it's baking to catch any apple or cranberry juice that drips out of the pan, though. You can find the recipe from Karina here. Enjoy! 
4 comments:
That looks amazing. I'm jealous of anyone who got to put that in their mouth! :)
I promise I will make one for your next time we are in the same place. How's that? :)
Looks great...anyone know if dried cranberries would work?
Allison - thanks for your comment! The regular cranberries balance the apples with their tartness, but I think that dried cranberries would work, too. That would make the cake a little sweeter overall, probably, but still delicious :)
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