Gluten-Free Vanilla Apple Cake

• 3 whole Large Granny Smith Apples
• 2 Tablespoons Lemon Juice
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 3/4 cups Gluten-Free Oat Flour
• 1/4 cups Tapioca Flour
• 1 cup Granulated Sugar, Divided
• 1- 1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 4 whole Eggs, Separated
• 1/4 cups Canola Oil
• 1/4 cups Water
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Cream Of Tartar
• 1/2 cups Butter
• 1/2 cups White Sugar
• 1 teaspoon Cinnamon
• 2 cups Powdered Sugar
• 2 Tablespoons Boiling Water
• 1 Tablespoon Almond Milk (Dairy, Soy Milk, Etc.)
• 3/4 teaspoons Pure Vanilla Extract

1. Preheat oven to 350 degrees.
2. Grease a 10 springform pan.
3. For the apple mixture, core, peel and slice the apples into 8 wedges per apple.
4. Combine in a medium size bowl with lemon juice, cinnamon and nutmeg.
5. Seal bowl and refrigerate until ready for use.
6. This can be done up to 1 day in advance.
7. For the cake batter, combine flours, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg in a medium size bowl.
8. Make a well in the center and add the egg yolks, oil, water and vanilla.
9. Beat for 4-5 minutes with an electric mixer until smooth and well combined.
10. Create a meringue by beating the egg whites and cream of tartar on medium high speed.
11. Once the eggs are frothy, gradually add the remaining 1/2 cup of granulated sugar by tablespoons.
12. Mix until stiff peaks form.
13. Drizzle the flour and yolk mixture into the meringue and gently fold in.
14. Fold in completely, but dont over mix it.
15. Pour batter into prepared springform pan.
16. Place apples around the top of the cake (they will sink into the cake).
17. Cube the butter and place the cubes on the top of the cake.
18. Make cinnamon sugar by mixing the granulated sugar with cinnamon.
19. Sprinkle over the top of the cake.
20. Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
21. After 30 minutes, check cake and cover with foil if it is browning too quickly.
22. Cool on a rack for 10 minutes and use a knife to loosen the sides of the cake.
23. Remove the springform pan sides.
24. Let cool completely.
25. Make the glaze by mixing powdered sugar, boiling water, almond milk and vanilla.
26. Drizzle over the top of cooled cake using a spoon.
27. Enjoy!
28. Note: For a dairy-free variation,use a butter substitute on the top of the cake.

apples, lemon juice, cinnamon, nutmeg, flour, tapioca flour, sugar, baking powder, salt, cinnamon, nutmeg, eggs, canola oil, water, vanilla, cream of tartar, butter, white sugar, cinnamon, powdered sugar, boiling water, almond milk, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-vanilla-apple-cake/ (may not work)