gluten-free applesauce snack cake

gluten-free applesauce snack cake

September 19, 2011  |  Breakfast and Snacks, Desserts and Baking

gluten-free applesauce snack cake

Whether you have a friend with Celiac disease or your child needs to bring in a gluten-free snack to school, it always helps to have a few gluten-free recipes up your sleeve. I happen to have a whole three-ring binder up mine. That’s because when I was a personal chef, I had a client who was gluten-free.

gluten-free applesauce snack cake

This is a recipe I used to make regularly for her. It comes from a recipe she gave me when I started cooking for her. I’m not even sure where she got it to begin with. Her original recipe was good, but of course I had to put my healthy spin on it. I’ve switched the butter out for heart-healthy canola oil and used whole-grain brown rice flour for its nutty taste and extra fiber. The best part is that it is really moist because it has two cups of applesauce in it.

ginger gold and gala apples

Now that my family is stocked up with local apples from our adventures at Shelburne OrchardsI have been making it with home-made applesauce (get my recipe here.)

child picking apples

child eating apple

I have two tips to share. One is that if you can find orange blossom honey it tastes amazing in this recipe. It is intoxicatingly floral. The other is that you can cut this cake into servings, wrap them in plastic wrap and freeze them in a freezer Ziplock. Just defrost at room temperature or microwave it for 20 to 30 seconds.

gluten-free applesauce snack cake

gluten-free applesauce snack cake

Active Time: 15 minutes

Total Time: 1 hour, 5 minutes

Makes: 15 servings

Ingredients

  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably home-made
  • ½ cup honey, orange blossom if available
  • 1/3 cup canola oil
  • 2 cups brown rice flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice or cinnamon
  • ½ teaspoon salt

Instructions

  1. Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined. Immediately spread out into the prepared pan and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
  3. Let cool in pan 10 minutes before turning out onto a cooling rack.
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20 Comments


  1. Carrie-YL Oil Lady

    Your recipe looks delish! I am always looking for healthy, all natural recipes for my family. I will definitely be making this in the near future!
    Thanks for sharing! (pinning this one!)

  2. These were great! I used maple syrup in place of the honey, and olive oil and loved the texture and flavor. Thank you!

  3. can I substitute white rice flour or tapioca flour?

  4. [quote name=Hannah]can I substitute white rice flour or tapioca flour?[/quote]Yes, white rice flour works great. I haven’t tried it with tapioca flour. Enjoy!

  5. I am making a Birthday cake for a friend’s 4th annual gluten-free Birthday potluck. Theme: Harvest. I often make applesauce cake for my family, and your recipe is similar, minus the gluten :-) I can’t wait to try it, but I wondered if I could sub one cup of rice flour for buckwheat (so half rice flour/half buckwheat). Would this make the cake too heavy

  6. [quote name=Megan]I am making a Birthday cake for a friend’s 4th annual gluten-free Birthday potluck. Theme: Harvest. I often make applesauce cake for my family, and your recipe is similar, minus the gluten :-) I can’t wait to try it, but I wondered if I could sub one cup of rice flour for buckwheat (so half rice flour/half buckwheat). Would this make the cake too heavy[/quote] I think it would be great, but I don’t know for sure having never tested it. Please report back if you do try it!!

  7. In the end, I scratched the buckwheat and went with a green bean flour (which is finer, more akin to rice flour). It turned out wonderfully! I included a maple cream frosting. I will definitely use this recipe again!

  8. This recipe is wonderful, perfect way to use up the apple sauce leftover from a batch I made for another recipe. My son and I are staring at our cake waiting for it to be ready to turn out from the tin and sample.

  9. I love bundt cakes! I made this recipe for a friends party but replaced the brown rice flour ( I did not have) with 1 cup coconut flour + 4 more eggs, and it turned out perfectly! The zest of lemon and orange also gives it a nice flavor that pops in your mouth. Thanks for a great recipe!
    Maria recently posted…Banana Coconut Flour Pancakes (Gluten-Free, Dairy Free)My Profile

  10. Do you think almond flour would work in this recipe. Thanks.

    • I have never tested almond flour instead of rice flour, but I would LOVE to know if it works. Please let me know if you try it, and how it comes out.

  11. Hello.
    This sound delish. I think I seen rice flour here in our Winco grocery store, but if Im wrong, what can I use in place of the rice flour. HELP.

    • If you’re not-gluten free, I’d recommend using whole-wheat flour or whole-wheat pastry flour. You can try substituting it 1:1 for the rice flour. As far as GF otpions, I’ve noticed that purchased Gluten-Free mixes, such as Bob’s Red Mill, tend to be less dry and absorbent than plain brown rice flour, so I think you would want to go up slightly in the amount of gf mix, say 2 1/2 cups.
      katie recently posted…12 healthy winter squash recipesMy Profile

  12. Hi. Would the cake be too dry if I added raisins? I used to love applesauce raisin cake when I was a child. Maybe if I soak the raisins?

  13. I did an adjusted version. Honey to maple syrup, like one of your other commenters, and I used GF whole grain corn flour instead of the brown rice. I also added walnuts instead of using the citrus zest (I had some that were on the clean out the pantry list!) and it was delicious & satisfying breakfast.
    Stephanie recently posted…SNAP: Eating off SNAP BenefitsMy Profile

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