gluten free applesauce snack cake
This gluten-free applesauce bundt snack cake is one of those recipes I have made over and over again. It is made with brown rice flour (that means it’s whole grain) and it is sweetened with honey.
I shared this recipe here on the blog back in 2011, and I pulled it out of the archives today mostly to updated the images and re-share it with you during apple season!
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Settling into fall has become a recent love for me. I used to be more of a spring person. {Because that meant summer wasn’t far off. And really I am a summer person.}
Years ago, before being a mom, I thought it was so sad to watch the green of summer turn to orange and then brown and then finally go to sleep under a blanket of frost and snow for the winter. 
But now that our family includes two very active school kids, who spent the summer perfecting their drop-kick technique on each other, I love it! Don’t get me wrong, it’s not just kicking the kids out the door in the morning. 
It’s a nesting thing.
After the go go go of summer activities and parties at the lake, I have started to crave late August and early September back at our house. The evenings get cool, the days are still warm and often dry. During the day, I leave the windows open and I can still hear the crickets in the tall dry grass.
The wild turkeys roam back and fourth across our acreage foraging for tid-bits. I relish the finally quiet empty house so I can focus for a full day of work. My classes at the gym are suddenly packed with moms who are equally glad to be free. And I can use my oven again without fear of heating up the whole house.
This gluten-free applesauce Bundt snack cake always comes to mind at this time of year to kick off the baking season. As soon as the first wooden “Pick Your Own Apples” signs start to appear on the side of the road, I become an apple-baking Pavlovian dog.
More Gluten-Free Snacks and Sweets
My kids love pizza bagels, and here’s a Gluten Free Pizza Bagel recipe!
There is a CRAZY big amount of topping on this Gluten-Free Apple Crisp and that’s oh so right!
My kiddos will eat an inordinate amount of raw veggies, as long as I serve them with dip. This low-fat ranch has been the vehicle of choice since they were wee.
Follow the Gluten-free instructions to make this Zucchini Chocolate Chip Bread without any gluten in it.
I’m wondering why Scotcharoos are just a Midwest thing. They sound soooo good!
If you make this Gluten-free Applesauce Snack Cake recipe, please come back and leave a star rating and review!
Happy Cooking!
~Katie
gluten-free applesauce snack cake
- Prep Time: 15 minutes
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 15 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This gluten-free applesauce bundt snack cake is one of those recipes I have made over and over again. It is made with brown rice flour (that means it’s whole grain) and it is sweetened with honey.
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 avocado oil or organic canola oil
- 2 cups brown rice flour
- 1 ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
- 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.
- Let cool in pan 10 minutes before turning out onto a cooling rack.
Nutrition
- Serving Size: 1/15th cake
- Calories: 160
- Sugar: 12.6 g
- Sodium: 214 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1.4 g
- Protein: 2.3 g
More Recipes You May Like:
Apple Pie Ice Cream with Salted Honey Caramel
Maple Apple Cranberry Crumb Pie
Gluten-Free Sweet Potato Praline Buntlettes
Absolutely lovely! I love that you use brown rice flour instead of a GF mix. So many of them of them have things I’m allergic to in them, or are just hard to come by. I used homemade pear sauce (we have an apple allergy in the family), and added a bit of vanilla. It wasn’t too sweet (so many of these things are!), and it was easy to make. Added it to my recipe book, and I’m looking forward to perusing your other GF recipes!! : )
★★★★★
I love the idea of vanilla and pear. Sounds wonderful!
I made this for my dad’s birthday this past week–so delicious! I know you said it was more of a fall-time treat, but this is so excellent chilled in the fridge that it’s great for summer as well. It caused one of those “I can’t believe that _I_ made this!” moments, and the birthday man has requested seconds every time we’ve had it 🙂 Thanks so much for posting this!
★★★★★
That’s amazing! I love hearing stories like this. Thank you for coming back to review and rate!
we put this in for 2 hours!! and it was still raw inside, I don’t know what happened, it also sank a lot
★
Hi Hope. That’s perplexing. I haven’t had that problem nor heard of it. Which brand of rice flour did you use, and how many cups did you use?
This is the most perfect Gluten free recipe that I have found for anything that I have tried to bake for my dear neighbor!! She has been so good to me and I went looking for an applesauce cake recipe to make for her and her boyfriend. She’s Gluten intolerant, he’s not. My grandson has a best friend who is diabetic and gluten intolerant and I’m going to make he and his family this cake for Christmas. This recipe is perfect. Wonderful taste, texture, and flavor!!! Thank you so much for sharing this recipe and me being lucky enough to find it just searching Google. I LOVE IT!!!!
★★★★★
Hi Glenn. Thank you so much for coming back to say that you liked it. I am thrilled to hear you did and will be making it again. I really appreciate that you took the time to come back and review and rate the recipe. That’s so helpful!
We loved this recipe! Used coconut oil and also added a splash of fiori di sicilia which makes the fragrance amazing . Question – ours turned out much more crumbly than yours is in the photo. This is typical of GF baking but I’m curious if I were to try it again, what kind of adjustments would you suggest?
★★★★★