Can I use gluten-free baking mix instead of rice flour?

I have had mixed results with gluten-free all-purpose flours for this recipe, as have readers. Some homemade mixes work well as do some store brands. If you have a favorite brand that works well for you, try using it one to one in place of the rice flour.

Can I add nuts or raisins?

Yes! You can add up to 1/2 cup of each. I have also used dried zante currents which are less sweet than raisins.

Can I make this in a loaf pan?

You sure can, however a large bundt pan holds 12 cups and a loaf holds only 8 cups so you'll want to make a 2/3 times batch instead of the full amount.

How does brown rice flour affect baking?

Brown rice sugar is a much harder and gritter grain so it doesn't absorb liquid that well. In this recipe, the applesauce is a great complement to the brown rice flour as a binder.

What is the best apple for homemade applesauce?

Macintosh is the best apple for homemade applesauce because they practically when cooked in water. You can eventually layer other apple varieties with the Macintosh, but these are a great place to start.

Gluten-Free Applesauce Snack Cake

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

Scale

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

Preheat oven to 350 degrees F. Coat a large 12-cup 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. Once warm to room temperature, slice and enjoy.

Notes

Variations To Try:

Feel free to use white rice flour or gluten-free baking mix instead of the brown rice flour.

Maple syrup can be used in place of honey. We recommend using dark robust grade A pure maple for baking.

Other fruit sauces such as pear sauce or pumpkin puree may be used in place of the applesauce.

Fold in 1/2 cup chopped toasted nuts and/or raisins into the batter before adding it to the pan.

Add powdered sugar on top for decoration.

Frost with a simple icing. Try the icing from this maple almond apple cake.

Adjust seasonings by swapping in baking extract or liquor for the zest.

Prep Time: 15 minutes
Cook Time: 55 min
Category: Snack
Method: Baking
Cuisine: American

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

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