I have been trying a lot of gluten free recipes, but I have realized that if I use a few simple techniques that incorporate the science behind gluten free cooking, I can easily adapt my favorite recipes to be gluten free. And honestly I find that the recipes that I adapt, usually turn out better than the recipes specifically for gluten free cooking.
Today’s recipe is an example of just that. Yesterday, I posted one of my favorite applesauce cake recipes. Today’s recipe for gluten free applesauce cake is adapted from that recipe. With a few tweaks and the use of gluten free flours, I came up with a gluten free version that is as good as the original one, and I truly mean that. My husband says he really thought they tasted the same.
Gluten Free Applesauce cake
• 1 cup granulated sugar
• 1/2 cup vegetable shortening
• 2 eggs
• ½ cup white rice flour
• ½ cup potato starch
• ½ cup cornstarch
• ¼ cup corn flour
• ¼ cup tapioca flour
• 2 teaspoons xanthan gum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped nuts (optional)
• 1 cup raisins
• 1 cup unsweetened applesauce
• 1 tablespoon apple cider vinegar
• confectioners’ sugar, for sprinkling
- Preheat oven to 350. Grease a 13x9x2″ baking pan.
- Cream together the granulated sugar and shortening until fluffy using an electric mixer. Add the eggs one at a time, beating well.
- In another bowl, mix together the flours, potato starch, cornstarch, cinnamon, cloves, baking powder, baking soda, and salt. Stir the raisins and nuts into the flour mixture.
- Mix together the applesauce and vinegar and add alternately to the creamed mixture, beginning and ending with the flour.Pour the batter into the prepared pan. Bake for 45 minutes or until the center of the cake is firm to the touch.
- Sprinkle with confectioners’ sugar.
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{ 6 comments… read them below or add one }
Great recipe! I had a lot of applesauce to use up before it went off. This cake is moist and fluffy and not crumbly at all. I even substituted the sugar for 1 tsp stevia with an extra 1/3 cup of applesauce to make up for the missing bulk from the sugar. I also substituted the 1/2 cup of shortening with 1/4 cup of olive oil and 1/4 cup of yoghurt/applesauce.
I am so glad that you liked it. I have not made this in awhile and I need to make it again.
Oh yes AND I used egg replacer instead of the eggs.
Applesauce works great as egg replacement. When I make gluten-free pancakes, I use applesauce instead of eggs.
Great recipe, great photo!
translationbykako´s last undefined ..Response cached until Sun 31 @ 7:51 GMT (Refreshes in 57 Minutes)
I made this cake with 2/3 cup of apple sauce and 1/3 cup of pumpkin puree. I substituted sugar with Whey Low and Stevia. Didn’t use any raisins or nuts. The cake was absolutely delicious – thank you!
I forgot to mention I used gluten free muffin mix and butter instead of vegetable shortening.