Applesauce Cake Recipe. Gluten-Free Friendly
This is one of the most deceptively simple cake recipes you will come across. Applesauce cake sounds so demure and so homey you might expect the wonderful end result. It is much more exciting and more elegant than the modest sum of its parts. The applesauce makes it incredibly moist and fruity.
My Applesauce Cake is Very Sensible
You know me: I go to all lengths to use the strictest minimum of sugar in my baked goods, only what is absolutely needed to make. So I ignore all frostings, icings, toppings and whatnot. I am sure you have noticed: you need 3 to 4 cups confectioner’s sugar and a good couple bars of butter just to make those toppings. This superfluous frill is where we might pay dearly for a treat. The cake is great without, so I am determined not to ruin my chances: the reward is, dessert stops being a guilty pleasure; you can enjoy it more often.
I spread the good stuff nice and thick
Instead of sugar overload, I spread the good stuff nice and thick in all my baked goods: nuts, raisins, spices: real food, in short. You will never go wrong with that! Great for breakfast too: make muffins!
Applesauce Cake Gets Mixed by Hand
Great to know you can put it together in minutes. Also, it is perfectly OK to use store bought applesauce so long as it is natural and unsweetened. You will be amazed how much respect you will show a pure minimally processed applesauce brand. Save the good and fancy homemade applesauce when you want to showcase it by itself.
Gluten-Free Will Work!
In this case, make muffins, or use the 9×13 mold
- 3 1/2 cups flour (all purpose, whole wheat or spelt. I use spelt) or gluten free flour mix
- 1 cup brown sugar or sucanat
- 1 1/2 tablespoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- good pinch nutmeg
- 1 cup chopped walnuts or pecans
- 1/2 cup golden raisins
- 1 1/2 cups natural unsweetened chunky apple sauce
- 1/2 cup olive oil
- 3 eggs
- 1/2 cup unfiltered natural apple cider
- 2 teaspoons vanilla extract
Preheat the oven to 350*F
Combine all dry ingredients thoroughly in a bowl.
Combine all wet ingredients thoroughly in another bowl. Combine both mixtures until just mixed, do not over mix.
Pour the mixture in a greased 10” tube, or in a 9x13 pan, or in two loaf pans, or in 2 dozen muffin molds. (GF: make muffins or a 9x13 mold)
Bake about one hour (45 minutes for muffins), or a drop longer, until a knife inserted in the center of the cake comes out clean.
Yields 12 to 16 ample servings.
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