Gluten Free Applesauce Cake

I have been trying a lot of gluten free recipes, but I have realized that if I use a few simple techniques that incorporate the science behind gluten free cooking, I can easily adapt my favorite recipes to be gluten free. And honestly I find that the recipes that I adapt, usually turn out better than the recipes specifically for gluten free cooking.

Today’s recipe is an example of just that. Yesterday, I posted one of my favorite applesauce cake recipes. Today’s recipe for gluten free applesauce cake is adapted from that recipe. With a few tweaks and the use of gluten free flours, I came up with a gluten free version that is as good as the original one, and I truly mean that. My husband says he really thought they tasted the same.

Lynn's Kitchen Adventures

Comments

  1. Great recipe! I had a lot of applesauce to use up before it went off. This cake is moist and fluffy and not crumbly at all. I even substituted the sugar for 1 tsp stevia with an extra 1/3 cup of applesauce to make up for the missing bulk from the sugar. I also substituted the 1/2 cup of shortening with 1/4 cup of olive oil and 1/4 cup of yoghurt/applesauce.

  2. Oh yes AND I used egg replacer instead of the eggs.

  3. Applesauce works great as egg replacement. When I make gluten-free pancakes, I use applesauce instead of eggs.

    Great recipe, great photo! :-)

  4. I made this cake with 2/3 cup of apple sauce and 1/3 cup of pumpkin puree. I substituted sugar with Whey Low and Stevia. Didn’t use any raisins or nuts. The cake was absolutely delicious – thank you!

  5. I forgot to mention I used gluten free muffin mix and butter instead of vegetable shortening.

  6. Could you please clarify what you mean by cornflour? I’m relatively new to GF baking and I’m not sure whether it’s corn meal or corn starch – as Wikipedia indicated that it could be either.

    Thanks!

    • Corn flour is different than cornstarch or cornmeal. It is actually flour made from corn and you can find it at the health food store, or sometimes in the Mexican section of your grocery store. Although be careful with the Mexican ones as cross contamination is a bigger risk.

  7. Thank You for sharing this recept. It’s realy great! My cake/bread is perfect for a take away lunch. I used Figs in stead of raisins for more fibers. Even after 2 days it is soft, delicious and not crumbeling. Without heating in de microwave or toaster! Greetings from the Netherlands and I hope you will post more great recipes.

    • I am so glad you enjoyed it! I love the idea of using figs. It is fun to hear from readers around the world. So thanks for letting me know you enjoyed this so much!

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