This Gluten Free Lumberjack Cake is a such an easy cake to make, and it's deliciously moist.

When you use the word 'Lumberjack', it conjures up images of muscled men in checkered flannelette shirts, with enormous axes swung over their shoulders as they crash through the bush amirite?

So, in order to live up to it's name, I'm going to say...it's a chunky cake!

You know the kind that blokes sitting around at smoko would enjoy.

But don't be fooled, call it what you will...everybody I've ever baked this cake for has loved it, regardless of whether they are sporting flannelette shirts or not!

Don't like coconut? That's ok, swap it for ground almonds. 😉

You can also replace the gluten free flour with regular plain flour without any problems. 

And, it freezes really well too, so you won't get caught without a sweet treat for them when you're sharing a cuppa.

Gluten Free Lumberjack Cake

Ingredients

Cake

• 2 large apples or pears, cut into small chunks
• 160g dried dates, deseeded and chopped finely
• 1 teaspoon bi-carb soda
• 250ml boiling water
• 225g gluten free plain flour (you can also use wheaten plain flour)
• 125g butter, softened
• 1 teaspoon vanilla extract
• 230g caster sugar
• 1 egg, whisked lightly room temperature

Topping

• 60g butter, chopped
• 125ml milk
• 115g brown sugar, firmly packed
• 60g desiccated coconut

Method

1. Preheat oven to 170°C. Grease and line a 22cm cake pan. A spring form cake tin can be helpful when it's time to remove the cake,  but a regular cake pan will work too.
2. Chop apples, or pears if using, into small dice and place into a medium bowl.
3. Finely chop dates and add them to the apples.
4. Sprinkle the bi-carb soda over the dates and apples, then add the boiling water. Stir then allow to stand for 10 minutes.
5. In a separate mixing bowl, cream the butter and sugar until pale and fluffy (approximately 3 minutes).
6. Add the vanilla and egg to the mixture and beat for another minute, or until the mixture is smooth.
7. Add the apple and date mixture, including the water, to the butter mixture then add the flour. Stir until the mixture is combined.
8. Pour the mixture into the prepared cake tin and bake for 50 minutes.
9. Combine the topping ingredients in a medium saucepan and stir over low heat until the butter is melted and the sugar dissolved.
10. After 50 minutes, remove the cake from the oven and spread the warm topping over the top of the cake.
11. Return to the oven and bake for a further 20 minutes, or until the topping is browned.
12. Let the cake cool in the pan for 5 minutes before removing and placing on a cooling rack to finish cooling completely.

Store in a sealed container at room temperature for up to 3 days. Or, wrap twice in plastic wrap and freeze for up to 3 months. 

I hope you enjoy this recipe, and as always, if you have any questions or post a photo on social media I would love you to tag me over on Instagram @little.river.kitchen  or on Facebook @little river kitchen

Happy Baking!

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