Gluten-free apple, rhubarb & walnut cake

Home » Hinemoa Baker » Gluten-free apple, rhubarb & walnut cake

5 September 2022

Reading Time: 2 minutes

I’ve learnt how to bake gluten-free versions of almost any cake or biscuit. There are a few tricks to making them work, but the most important thing is a batter that’s runnier than usual cake batters. Gluten-free flours tend to slurp up liquid at a greater rate than regular wheat flour – you want the batter to be quite sloppy so you don’t end up with a dry cake.



  • 2 medium apples, very thinly sliced
  • 1/2 cup 2cm diced rhubarb
  • 1/2 cup walnut pieces
  • 3/4 cup loosely packed brown sugar
  • 100g butter, melted
  • 1 egg, lightly beaten with a fork
  • 1 cup gluten-free plain flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice


1 Preheat the oven to 180°C. Line a 20cm cake tin with baking paper and grease the sides.

2 Mix the apples, rhubarb and walnuts in a bowl, add the sugar and toss to combine.

3 Lightly beat the melted butter and egg together and pour this over the apple, rhubarb, walnut and

sugar mix.

4 Sift in the dry ingredients and stir until just combined.

5 Scrape the cake batter into the tin and level the surface using the back of a spoon.

6 Bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.

7 Leave the cake to settle in the tin for 10 minutes before turning out onto a rack and carefully peeling away the baking paper.

8 Serve warm or cooled, with yoghurt or whipped cream.

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