Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

GF Applesauce Cake

Gluten-Free Applesauce Cake

adapted from:
http://www.healthyseasonalrecipes.com/blog-table-of-contents/699-gluten-free-applesauce-snack-cake.html
and
http://glutenfreeislife.wordpress.com/2008/10/01/applesauce-cake-stress/

First made on September 26, 2012

Makes: 15 servings.
Active Time: 20-30 minutes.
Total Time: 1 hour 30 minutes.

Ingredients

  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably homemade
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 cups brown rice flour blend
  • 1 teaspoon guar gum
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F.  Grease a large bundt or tube pan and sprinkle with a dusting of rice flour.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
  3. Whisk flour, guar gum, baking powder, baking soda, salt, and spices in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Add raisins and walnuts. Stir to combine.
  5. Spread batter into the prepared pan and smooth to make sure there are no air pockets.
  6. Transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 45 to 50 minutes.
  7. Let cool in pan 10 minutes before turning out onto a cooling rack.

Note

This cake turned out a bit “denser” than I would like.  Next time I will try to make something more like my Carrot Cake—moister, sweeter, spicier.  Still, this was definitely edible.

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One thought on “Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

  1. Made this cake again today, but forgot to read my comment above (and hadn’t copied that note to my recipe). This time it wasn’t overly dense, but wasn’t flavorful enough for me . . . so I added a lemon glaze (put 1/3 cup powdered sugar in a small bowl, add lemon juice and/or water 1 teaspoon at a time until it reaches a consistency that you can drizzle over the cake) . . . but wait until the cake is completely cool! Much better now. I now also have a note on the recipe to double the spices next time.

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