Apple, Cinnamon and Sultana Cake – Gluten, Dairy and Gum Free

This is a long promised version of apple and cinnamon loaf cake with sultanas, baked from the mixture of organic buckwheat and tapioca flours. I love apple and cinnamon cake, based on Well and Good Self Raising flour and commercial apple puree. But in this case I wanted to have a reliable recipe for the same type of cake, with the mix of ingredients easy to get anywhere in the world. Fresh apples were used instead of apple puree, which can differ in texture and moisture content, depending on the manufacturer. The use of buckwheat and tapioca flour made this recipe useful to my readers not only in Australia and New Zealand, but around the world. I did not use any gums deliberately, because buckwheat and apple provided enough binding capacity in the batter for the cake to stay together and do not crumble too easily.



  • 150g fresh apple, (1 large Granny Smith apple peeled, cored and diced)
  • 2 large or extra-large eggs
  • 130g sugar
  • 10g vanilla sugar
  • 90g buckwheat flour
  • 50g tapioca flour
  • 15g cinnamon powder
  • 1 tea spoon gluten free baking powder
  • 200g sultanas
  • unsalted butter/coconut oil (for dairy free option) to grease baking tin
  • extra sugar for dusting the tin (optional)



  • cover sultanas with boiling water for 5-10min
  • drain sultanas and rinse them with cold water
  • dry sultanas on paper towel until no liquid is left on their surface
  • place sultanas in a wide bowl
  • use one tea spoon of buckwheat flour on sultanas
  • cover the bowl and shake sultanas to cover their surface with flour (this will prevent their sinking to the bottom of the loaf during baking)
  • peel, core and dice an apple
  • process apple pieces with sugar and vanilla sugar for 20-30 sec. on medium speed


  • add 2 eggs and process the mixture for 7-8 min. on high until the mixture becomes pale, and at least doubles in volume


  • transfer the mixture to a wide bowl
  • in another bowl combine all dry ingredients – buckwheat flour, tapioca flour, cinnamon powder, baking powder and mix them well


  • add dry ingredients to wet ingredients and combine the mixture until homogenous
  • let the batter rest for 3-5 min., it will thicken a little


  • add sultanas and mix them in, trying to reach an even spread of sultanas in the batter


  • pour the batter into greased and dusted with sugar baking loaf tin (23cm x 11cm)
  • tap baking tin on the work surface to let air bubbles out
  • use sliced or slivered almonds to decorate


  • bake in preheated to 170C fan-forced oven for 60-65 min


  • let the cake rest in a tin for 7-10 min.
  • place the cake on a wire rack and let it cool down (when I want my crust crunchy, I place wire rack back into switched, but warm oven for the cake to cool down)


  • for a clean cut use serrated bread knife to slice the cake





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