At my son’s Waldorf school, birthdays are celebrated with applesauce cake. We always pack my son a wheat-free, gluten-free alternative for the baked goods. I also make them dairy-free so that I can eat them and because we try to keep my son’s dairy intake down.
I was very pleased with the cake we made yesterday after I’d cobbled together several different gluten-free recipes. I substituted almond flour for most of the flour and drastically reduced the sugar (though did not omit for fear of a too-soggy cake).
Next time I will make a double batch so that we can have plenty to munch on at home! This time we had to reserve three servings for two birthdays this week (and one we’ll freeze for next week). I will also increase the spices from the numbers used here, but I’ll leave them for those who prefer a milder taste.
GFCF Applesauce Cake Recipe
- 1 1/2 cups almond flour
- 1/2 cup potato starch flour
- 1/2 cup brown rice flour (Could use other GF flours per your preference, but the almond makes it moist and sweet and gives the cake more protein)
- 1 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp (real with minerals) sea salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- shake of ground ginger
(increase all spices if you want more flavor)
Mix the above in one bowl and set aside.
Then mix the following in another bowl:
- 2 (pastured or at least organic!) eggs, beaten (and warmed so the coconut oil will not harden)
- 1/3 cup warmed (to liquid) coconut oil
- 1/4 cup Sucanat, Rapadura, date sugar, or maple sugar
Add to that mixture
- 1 cup applesauce (organic or local from an orchard you trust)
- 1/4 cup coconut milk mixed with water (so not too thick)
- 1/2 cup grade B maple syrup
- 1/4 tsp black strap molasses (could add more)
- 1 tsp vanilla (try for GF/alcohol-free. Could increase quantity if desired)
Mix the wet ingredients into the dry bowl. Mix well, with electric mixture for a short time if necessary.
Optional to add in nuts or raisins. If adding raisins, cut down on the sugar and/or maple syrup.
Grease pan(s) with coconut oil prior to filling them or use parchment paper to line if you don’t want your food touching non-stick/Teflon surfaces.
Bake at 350 degrees for 40-50 minutes. This should fill one 13×9″ pan.
(I used a square pan and put the additional batter in a pumpkin-shaped pan, per my son’s request. That one cooked in 25-30 minutes as it was not as thick.)