Prep: 30 mins + freezing time
Cooking: 35-40 minutes
Ages: Toddlers to Teens
Makes: 20 cake pops
Gluten-free apple and cinnamon cake
- 2 cups of naturally gluten free all-purpose flour (we used Doves Farm)
- 2 teaspoons of xanthan gum
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ cup of butter softened
- 3 eggs
- ⅔ cup milk
- 2 teaspoons vanilla extract
- 2 apples, peeled and finely chopped
- 1 tablespoon of cinnamon
- 50g of brown sugar
- 2 Tablespoons double cream
- 2 Tablespoons of butter
- 100g of icing sugar
- 1 packet sticky toffee syrup (for the glaze)
- Lollipop sticks
- 250g of desiccated coconut
- Prepare the gluten free apple cinnamon cake by mixing the ingredients together. Bake in one 8-9 inch greased cake tin for 35-40 minutes.
- While the cake is cooking create the butter mixture. Combine the brown sugar, butter and cream in a small saucepan. Bring to a boil, stirring constantly until the texture is smooth and the lumps disappear. Let it cool for 5 min before stirring in the icing sugar. The consistency should be quite thick.
- Crumble your gluten free cake into a large bowl . Pour the butter mixture over the cake and roll the cake balls approximately 1-1 ½ inches big. Freeze the cake balls for at least two hours.
- In a large saucepan heat the caramel sauce. Dip the ends of each lollipop stick into the hot toffee and press into the frozen cake balls.
- Then dip each ball individually into the sticky toffee syrup and roll the bottoms in the coconut shavings.
Our step-by-step guide:
Preheat the oven to 180 degrees.
Make your gluten free cake mix by combining your flour, xantham gum, baking powder and sugar.
Then add the butter, eggs, milk and vanilla. Beat until combined.
Stir in the chopped apples and cinnamon
Pour the mixture into your greased cake tin and bake for 35-40 minutes at 180C.
Your cake should be golden on the top and a knife will come out clean when it’s done.
While your cake is baking, start making the butter mixture that will hold your cake balls together.
Pour the brown sugar, cream and butter into a small saucepan and bring it all to a boil stirring constantly.
Take it off the heat and let it cool down for five minutes.
Add the icing sugar to the brown sugar mix and stir with a fork until the sauce is fairly lump free and thick.
Crumble your cake mixture into a large bowl and pour the sauce over the mixture.
Begin rolling the cake balls in your hands.
Cake balls can be any size you like. We made ours about 1 ½ inch big, but you can make yours bigger or smaller.
Put the balls onto a baking sheet lined with wax paper and put them in the freezer for at least two hours.
Take your cake balls out of the freezer and heat your sticky toffee sauce up on the hob.
Gently insert the lolly stick into your cake balls.
You can either dip your cake balls in the saucepan you heated your sticky toffee sauce in, or move your toffee to a smaller container so that the cake ball can easily be fully submerged in the toffee.
Dip the bottom half of the cake ball in coconut and stand on a baking sheet!