Allergen-Free Warm Apple-Apricot Cake Recipe (2024)

I needed a cake that is gluten free, too. This is it! Substitute Bob's Red Mill All Purpose Baking Flour & 1.5 teaspoons xanthum gum for the wheat flour. Also, I didn't have apricot spread so I used strawberry preserves. The cake is great. It's the best allergen free cake I've tried in the last 2 years.

Delicious! I'm not much for larger cakes so I made these into cupcakes. They take 20 - 30 minutes and they are the perfect size for no mess sharing.

I bought the cookbook as a result! Switched apples for sour cherries, cinnamon for 1/2 cinnamon 1/2 ginger and white whole wheat flour instead of white. Was great and the original is great too.

I have made this cake three times for dinner parties, each time to rave reviews. The cake is so moist, people are surprised when they learn that there is no dairy in it.
I prefer it with the suggested 3 cups of apples. Once I used 4 cups of apples; it was still delicious but much denser, and didn't hold its shape as well when cut into slices.
I agree that the top isn't attractive on its own, but it becomes company-worthy once I dust it with powdered sugar.

I think it is very dangerous to list a recipe containing flour as being "Allergen Free" since flour is a major allergen. That's a bit like the famous chef's airport restaurant that advertises "flourless chocolate cake" -- except if you actually ask a server they will check with the kitchen and find out that it actually contains flour.

I made this in a 9 X 13 pan to take to a pot luck. Added 3/4 tsp allspice along with the cinnamon, used Gravenstein apples, and covered with cream cheese frosting (the top of the cake is a little gnarly looking). Got rave reviews.

Darn! I was excited about this recipe until I saw that is not totally allergen-free if you use gluten flour.

I made a few small changes. I made this cake with olive oil. I used 1 cup of sugar and 1 cup of olive oil. I also used only 2 cups of diced granny smith apple. I used a tube pan since I did not have a bundt pan. I was delicious.

Correction: It was delicious!Also, the cake was not overly moist, it did not sink in the center and was plenty sweet for our taste. The next day, there was no change in the texture. I will try with other varieties of apples.

I tried making this with Bob’s Paleo flour and it was delicious, but too moist and crumbly; it stuck to the bundt pan. I think it would work great in a square baking dish. I also made the recipe as is and it was perfect - maybe even better cold the next day!?

I am dairy free and made this for Easter. It was delicious (!) and a big hit with everyone. Following the notes I read, I made the following changes: Add one egg for structure if you can - my cake did not collapse like the one in the picture. I used cinnamon applesauce and still doubled the amount of cinnamon. 3 cups of apples is enough - I peeled and cut 4 and had a lot leftover. Exterior crust is lovely, but it will soften on the second day, but still very good.

this really needs to be renamed. allergen-free is not an appropriate name for this recipe

I had a really hard time getting this out of the Bundt pan, but since it was still warm and very moist I sort of sculpted it back into a funky cake that actually looked beautiful and rustic with powdered sugar once it cooled. Taste was very good. I served it with a lemon tarragon sauce that worked very well with the cake flavors. Next time I will try a tube pan instead.

Could I make this with olive oil instead of canola?

This is a lovely cake. I used whole wheat flour, 1 c sugar and 1 c olive oil. It was not too sweet felt wholesome. Had a lot of trouble getting out of the pan. The Bundt pan needs to be thoroughly oiled and dusted with flour. All other Bundt pan recipes call for the cake to sit in the pan for 10 minutes to cool before trying to invert and release. Dusted wit powdered sugar and served with apricot jam and vegan vanilla ice cream.

Made this with King Arthur gluten free flour added 3/4 tsp xantham gum and the cake was so oily and inedible, it ended up falling apart after taking it out of the Bundt pan.

Perfect cake for vegans!

This cake was so good! Made it for a dinner party where one of the guests was vegan. I was nervous since we had never made it before, but it was perfect! We served with vegan salted caramel ice cream - amazing. Thank you!

This stunning cake will now be the main star of our Thanksgiving desserts this year - it is that good. Our granddaughter is severely allergic to eggs and dairy, so this recipe is absolutely perfect for her. I have now ordered the Divvie cookbook so we can try out some more recipes for her.

Absolutely delicious, moist & decadent! I’ve made this yummy cake twice now to rave reviews ! use 3 large apples, a mix of Granny Smith and Envy. Otherwise, followed recipe to the letter, Magnificent warm, but even better the next day!

1 cup oil and 1 cup sugar

Great cake butDouble the cinnamon. Mix some apples up to ½ inch diceVery fine dice of 2 dried apricots mixed into the jam Very slight coating of the pan with the canola oil rather than spray Cool in the pan 15 mins before turning out Sprinkle of icing sugar on the top Crispy outside and soft inside.

Seriously have no idea what I did wrong but this cake was liquid still after 70 mins of baking?I used almond flour and kept everything else the same… I’m so confused haha

Whoa. I chopped up 5 apples and ended up with 7 or 8 cups... Looks like I'm gonna have to make another cake! It was amazing, I added a pinch ginger and allspice and used raspberry-orange, though I'm sure any kind of jam would be great.

I’m in London with my Vegan partner. I used a sugar substitute. The cake was delicious and no one missed the sugar! Upon serving, I covered my cake slices with a bramley apple sauce and “Alpro Vegan Double Cream”. The British love sauce and creams over their “puddings” translation - cake in the USA!