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Member Since 19 Nov 2011
Offline Last Active Dec 14 2014 05:56 PM

Topics I've Started

Applesauce Cake

03 September 2012 - 12:56 PM

I got this recipe from a spelt cookbook, and have adapted it to be gluten-free. I have also used the same recipe to make pumpkin muffins, just substitute pumpkin (canned or otherwise) for the applesauce and add about 1/4 cup more sugar if desired, since the pumpkin isn't as sweet as apples. If you want a little more 'lift', especially if using pumkin since it's a bit more dense, then beat the egg whites separately and fold them in at the end before putting into the baking dish or cupcake holders. Also, t = teaspoon

Applesauce cake
1/2 cup soft butter
1/2 cup packed brown sugar and 1/2 cup granulated (cane) sugar
3 eggs (or substitute)
2 cups (finely ground) rice or other gluten-free flour.
2 1/2 t baking soda and 2 1/2 to 3 t (rice or other) vinegar
1/2 t salt
1 1/2 t cinnamon
1/2 t nutmeg
1/2 t allspice
1 1/2 cups applesauce (I make my own)
1 cup dark raisins (optional)
1/2 cup walnuts (optional)

Preheat oven to 350 f, butter a baking dish (7"x11" works for me), set that aside. cream the butter and sugar, add the eggs and beat together in a mixing bowl. Sift the dry ingredients together (I sift them on to small piece of wax paper), add dry ingredients to egg mixture and mix until just blended, then add the vinegar and applesauce, and add raisins and nuts if wanted. (Using a hand or stand mixer will add a little more air than mixing by hand, always a good thing with gluten-free ingredients. I use the hand mixer until the last addition with the applesauce, then mix that by hand.)

Pour the mixture into the baking dish, bake at 350f for 30-35 minutes. I rotate the pan about 1/2 way through, for even baking. If making muffins, bake for about 20 minutes. It's done when a toothpick or cake tester inserted into the center comes out clean. Cool completely (or at least 20-30 minutes) before cutting into squares.

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