Is Apple Walnut Cake Gluten Free?

The Ingredient Breakdown

As a food scientist, I always look at the source of structure in baked goods. In this Apple Walnut Cake, the verdict is clear: it contains gluten. The primary culprits are Wheat Flour and Wheat Starch. Wheat flour is the standard base for traditional cakes, providing the protein network (gluten) that gives the cake its rise and chewy texture. Additionally, the inclusion of Wheat Starch acts as a thickener and binder, further cementing the gluten content. Even if the flour were removed, the starch would still pose a risk.

It is also important to note the cross-contamination risks. The label explicitly states the product Contains: Egg, Wheat, Walnut, Almond, Coconut and May Also Contain Other Tree Nuts, Milk. This manufacturing environment makes it unsafe for anyone with Celiac disease. The presence of Vegetable Shortening and Mono- and Diglycerides (emulsifiers) is standard in commercial baking to ensure a moist crumb, but these do not contribute to the gluten issue.

Nutritional Value

From a nutritional standpoint, this cake is a calorie-dense treat. The primary macronutrients are carbohydrates from Sugar, Glucose-Fructose Syrup, and the wheat flour base. The fats come largely from the Vegetable Shortening and the natural oils in the Walnuts and Almonds. While walnuts provide healthy omega-3 fatty acids, the added sugars and refined carbohydrates dominate the profile. This cake fits into a 'sometimes food' category rather than a daily health food. For those monitoring sugar intake, the combination of added syrup and sugar makes portion control essential.