A deliciously moist Apple and Mincemeat Cake which is perfectly spiced with cinnamon and made with gluten free flour. Optional dairy free.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Apple and Mincemeat Cake – an updated recipe
This Apple and Mincemeat Cake is an old recipe from Gluten Free Alchemist. But it is also a favourite. And as is the want of favourite recipes, they are always begging to be made even better. So, this recipe has been updated and re-posted with a few tweaks.
For anyone who has made the recipe previously, don’t worry. The tweaks are not particularly radical. They have however, been made to improve moisture ratios in line with all the gluten free learning I have done since the recipe was first published back in 2014. I’ve also added a little extra spice and flavour as well as used a deeper cake tin and a slower bake.
When to make Apple and Mincemeat Cake
Apple and Mincemeat Cake is perfect if looking for an alternative cake or dessert at Christmas… Or, if you need a recipe to use up seasonal mincemeat that is leftover in January. If now isn’t the time, be sure to pin or bookmark the recipe for when you need it.
It can be served as simple, but totally delicious cake slices… and needs no layering or fancy additions. But it is also moist enough to serve as a pudding… swimming in custard or topped with a dollop of softly-whipped cream.
My Apple and Mincemeat Cake is also a recipe that can be made as a single large cake for slicing… Or, as smaller individual desserts or muffins. Actually… Apple and Mincemeat muffins are divine! Just remember to use a shorter baking time for little cakes.
What goes into Cinnamon-Spiced Apple and Mincemeat Cake?
The key flavours
As you would expect, Apple and Mincemeat Cake has a generous portion of apples and mincemeat. No surprise there… But be sure to choose eating apples which are tangy and tart for the best apple flavour. Granny Smiths and Braeburns are my favourite varieties for cake.
As for the mincemeat? Any will do. But I always use Best Christmas Mincemeat without Suet. Not only is it packed full of an incredible array of juicy fruit, but it can be made dairy free and vegan with a single tweak.
Spread throughout the bake, my homemade mincemeat ensures that every mouthful is uniquely textured and flavoured by the randomness of its distribution. And it pairs to perfection with the apple too.
Then of course, there is the spicing and sugar. A carefully balanced addition of cinnamon and a little vanilla brings some extra festive and warming promise to the mix. And a little brown sugar delivers wonderful caramel overtones.
The gluten free flour blend
There is nothing special about the gluten free flour blend used in Apple and Mincemeat Cake. I use my simple white plain blend A (that you can find at the bottom of my Flours and Flour Blending Page). But most commercial flour blends should work just as well, not least because it is mixed with a wonderfully nutty portion of ground almonds.
I love using ground almonds in gluten free cakes… Not only do they bring a delicious nutty texture dimension (which for this cake, complements the apples and mincemeat extra-well), but they ensure additional structure and shelf-life to the bake.
In addition to a couple of large eggs, I have also added a little milk and a splash of yoghurt to the batter. Yoghurt is a superb bringer of moisture in gluten free cakes and offers a richness of texture too.
Is this cinnamon-spiced Apple and Mincemeat Cake ‘Free From’?
This recipe for Apple and Mincemeat cake has been made with gluten free flour. It can also be made dairy free with a few simple substitutions… Just use dairy free alternatives for the butter, milk and yoghurt. And be sure to check your mincemeat is also suitable.
Unfortunately, the recipe does require eggs and ground almonds and I have not tried making it without either. So sadly, I am unable to confirm that it can be made Vegan, egg-free or nut-free.
Other recipes to use leftover mincemeat
If you are looking for other recipes that use or use up Christmas Mincemeat… Here’s a few to inspire… I can vouch for the No Churn Mincemeat Ice Cream being sumptuously divine.
Ready to make Cinnamon-Spiced Apple and Mincemeat Cake?
Ready to try my Apple and Mincemeat cake… The moment the aroma of cinnamon and apple tang escapes the oven, your mouth will water in raised anticipation. But don’t take my word for it. Give the recipe a try and let me know if I’m right.
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Apple and Mincemeat Cake
- 8 inch/20 cm (3 inch/8 cm deep) non stick springform cake tin
- vegetable peeler
- sharp knife
- 3 to 4 eating apples tart and crisp – eg Granny Smiths or Braeburn apples
- 130 g plain gluten free flour blend I use GFA blend A – See NOTES for link
- 70 g ground almonds almond meal
- 1 tsp xanthan gum
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda
- pinch fine sea salt
- 2 large eggs UK large
- 130 g soft light brown sugar
- 80 g unsalted butter (or DF alternative) melted
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 90 ml milk DF if required
- 60 ml plain yoghurt DF if required
- 160 g Christmas mincemeat Any, but homemade is particularly good (see NOTES)
- ½ tbsp brown sugar to sprinkle
- icing sugar to dust
- Base-line a 20 cm/8 inch (8 cm/3 inch deep) round cake tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Peel and core the apples.
- Finely cut a few slices for decoration and set aside.
- Cut the remaining apples into cubes. Set aside.
- Weigh and mix together the flour blend, ground almonds, xanthan gum, baking powder, bicarbonate of soda, and salt, ensuring any lumps are completely broken down. TIP –Weigh into an airtight container and shake vigorously. Set aside.
- In a large bowl, whisk together the eggs and sugar until pale and thick.
- Add the melted butter, cinnamon, vanilla, milk and yoghurt and whisk until thoroughly combined.
- Add and fold in the mincemeat and cubed apples.
- Add and fold in the flour mix until just evenly combined. Be careful not to over-mix.
- Spoon into the baking tin and smooth the top.
- Arrange the saved apple slices on top of the batter and sprinkle with the additional brown sugar.
- Slow-bake for about 1 hour, or until a skewer inserted into the centre comes out clean. If you are concerned about burning, place a piece of foil over about three-quarters though the bake.
- Leave to cool in the tin for about 10 minutes, before removing to a wire rack.
- Serve either warm or cold, dusted with icing sugar.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist