Gluten-free apple-cinnamon-role cake
  • Cooking Time: 15-20
  • Servings: 12
  • Preparation Time: 150
  • Ingredients
  • Dough
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 table spoon dry active yeast
  • 2 cups gluten-free self-raising flour
  • Filling
  • 40 g butter
  • 1 apple
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • Chopped almonds
  • Shredded coconut
  • Ground cocoa nibs
  • 2 tablespoons brown sugar
  • 1 tablespoon brown sugar for sprinkling over the final cake
  1. 1) Heat up milk, oil and sugar in the microwave (not until boiling, just so that it’s warm). Add yeast, stir, let sit for 5 min.
  2. 2) Meanwhile, sift flour, put in salt. After the 5 min, pour in the milk-yeast mixture and knead together to form a soft dough. I usually do this with just my hands, but you can use an electric mixer if you have one. Cover with cling film and prove in a warm place for ~1 hour.
  3. 3) Roll out the dough into a rectangular shape onto a floured kitchen counter. It should be thin, but remember, you have to roll it, so don’t go too thin!
  4. 4) Melt butter in the microwave. Chop apple into small pieces (you can peel it beforehand if you prefer). Use a brush to cover dough with the melted butter, carefully brushing especially the edges of the dough (this will help stick it together when rolling). Sprinkle apples evenly over the dough, do the same with the spices, shredded coconut, cocoa nibs, almonds and sugar.
  5. 5) Start rolling the dough from the side that is closest to you. The great thing is, that you don’t have to worry if your dough tears, as these won’t be individual rolls. In fact, this is a great recipe to practice making individual rolls.
  6. 6) Cut the dough into half, then divide each half into two pieces again. Each quarter can be cut into three pieces, making a total of 12 pieces (if this sounds too complicated, just cut it into 12 pieces!).
  7. 7) Line your baking tin with grease-proof paper (bottom and the sides). Start placing your roll-pieces into the tin: one roll into the centre and then the other ones around it. The cut side should be up (so you can see the pattern of dough and filling). Press all the rolls together. Cover with cling film and let prove for another hour.
  8. 8) Sprinkle a bit of sugar on top of the rolls and bake at 240°C or gas mark 6 for 20 minutes. This cake is actually better if it’s slightly underbaked, so watch it carefully. Best eaten warm, but just as delicious when cold!
  9. Variations
  10. Add cocoa powder to your dough or alternate the filling to your taste. For example, used raisins or cranberries or even dried dates, figs or apricot. Substitute almonds with walnuts or other nuts. Add chocolate chips or orange zest.
  11. Eat with custard, ice-cream or chocolate sauce/melted chocolate.
Working with yeast is not my preferred thing. Leaving the dough to prove for one or two hours? I’m a bit too impatient for that. However, I’ve found a good way to use that time, as I now usually go for a run while my dough is resting (and because I’ve worked out I will feel no guilt when indulging in the finally baked delight!). One note on yeast: depending on the source, it can contain gluten (some is made out of barley), so if you are a coeliac, it’s better to check what yeast you are using. This recipe is egg-free and can be vegan/dairy-free if you use the appropriate milk/fat.