Being gluten free and finding easy delicious and healthy cakes is some what challenging. This recipe is my go to for afternoon tea for the kids. Being nut free it can also go into the lunch boxes.  It is easy to make, just have to be patient as it takes an hour to bake. Well worth the wait!!

You can serve this to “normal” people and they have no idea that the ingredients are far from standard!


Apple Raspberry Loaf

makes approx 10 slices


2 apples peeled and cored
100g coconut sugar
60mL rice milk
2 eggs
1/4 cup (60mL) olive oil
1 tablespoon cinnamon powder
150g white rice flour
50g tapioca flour
150g frozen raspberries


1. Grate the apple and add to step 2.
2. Combine all ingredients except for frozen raspberries.
3. Tip batter into a medium silicon loaf pan (10x21cm) or bake paper lined medium metal loaf pan.
4. Spread raspberries evenly across the top and using your spatula press into the top of the batter until just covered. (this keeps the raspberries more even throughout the batter , if you mix them in before adding to the loaf pan they sink to the bottom as it bakes.)
5. Bake in a 180oC oven for 60mins
6. Let sit for about 15 minutes before tipping out.

Serving Suggestions

Lasts in the fridge for a about four days. (if it is not eaten before this)

Please store in the fridge as there are no preservatives in this cake the fruit will go mouldy if left out.

Enjoy xx