Gluten-free Spiced Applesauce Cake
What’s not to love when you think of spice cake. The combination of cinnamon, nutmeg and ginger just “screams” Fall and right through the Holidays. Honestly if you enjoy these flavors there’s really no season that’s a wrong one to enjoy them. Applesauce has always been a “secret” ingredient in baking that provides an effortless moistness and this cake is definitely moist. When you pair the ease of adding some pre-made applesauce with a flour blend from Bob’s Red Mill, this is a very simple recipe. I was thrilled when Bob’s Red Mill came out with their paleo baking flour mix. It contains almond flour, coconut flour, arrowroot and tapioca starch, and that’s it! Pretty clean, grain free and all pre-mixed, making it a very nice flour mix to have around. Personally I need to stay away from refined grain-based flours, but this mix is free from all grains. The root starches make it high in fiber, a very good thing, so despite the coconut sugar, you shouldn’t find yourself craving sugar after this dessert. The frosting is not something you must use. It has coconut butter which is high in saturated fat, but if you only use this for special occasions then it’s totally fine. Please let me know how you enjoy it and if you come up with any variations you enjoy.Buon Appetito!
Ingredients
- 2 ¼ cups Bob’s Red Mill Paleo Gluten Free Baking Flour a blend of nut flours and root starches
- 1 teaspoon xanthum gum
- 2 teaspoons baking soda
- 1 teaspoon Himalayan sea salt
- 1 1/2 teaspoons ground organic cinnamon
- ½ teaspoon ground organic nutmeg
- ½ teaspoon ground organic ginger
- 2 cups unsweetened organic applesauce
- 1 cup organic coconut sugar or date sugar
- ½ cup organic avocado oil
- ¼ cup organic apple cider vinegar
- 1 tablespoon pure organic vanilla extract
- ½ cup unsweetened organic raisins or currants, tossed in 1/2 Tablespoon of Bob’s Red Mill Paleo Gluten Free Baking Flour
- ½ cup chopped organic walnuts tossed in 1/2 Tablespoon of Bob’s Red Mill Paleo Gluten Free Baking Flour
Frosting
- 2-3 Tablespoons organic coconut butter melted
- 1 Tablespoon granulated sweetener of choice consider date sugar or coconut sugar
- Organic dairy free milk to thin out - we used almond milk
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x9 baking pan.
- In a large bowl, whisk together flour, xanthum gum, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together applesauce, coconut sugar, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Gently fold in flour coated raisins and walnuts. Fill the prepared pan evenly with batter.
- Rotate the cake halfway through baking time.
- Bake for 60 minutes and check if fully cooked. Depending on your oven it may take 15 more minutes. Cook until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it.
- Let the cake cool completely.
- Mix the frosting in bowl and cool in refrigerator to thicken. Drizzle frosting.
- Serve per slice.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Notes
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