For bake sale a few weeks ago, I decided to bring in a apple-spice loaf cake that everyone at school could enjoy - meaning it was allergy-free, low in sugar and - most importantly - absolutely delicious! I got the idea from Tia's Kitchen, and by swapping in some stevia and maple syrup, nixing the nuts and packing in diced, home-dried apples instead created a moist, melt-in-your-mouth treat with just enough textural contrast to make you want more. After making it once, I wound up being asked to do a second one for a (staunchly non-GF) friend who fell in love with one of the "taster" muffins! Given the reputation that gluten-free baking still seems to have (and in a few cases - ahem, rice bread - deservedly so), I consider it high praise indeed!
The flour blend you use matters though - I strongly suggest making your own or buying a blend without a lot of legume flours, since these get far too heavy and gummy in a tender cake like this. Don't skimp on the spices either - they really help the natural flavours of the flours and apples!
Shared with Gluten Free FridaysGluten Free & Vegan Applesauce Cake
Makes one loaf, 10 slices
2 tbsp ground flaxseed
¼ cup warm water
¾ cup chunky unsweetened applesauce
¼ cup brown sugar
½ tsp liquid stevia
1 tbsp maple syrup (Grade B recommended)
¼ cup canola oil
1 tsp vanilla
1 ¼ cups “cup-for-cup” GF flour blend (I used my Artisanal Gluten Free Flour)
½ tsp guar gum (omit if your mix contains guar/xanthan already)
2 tsp cinnamon
1 tsp cardamom
¼ tsp nutmeg
¼ tsp salt
1 tsp baking soda
½ tsp baking powder
1 cup diced dried apples
- Preheat oven to 350F and grease a 9x5” loaf pan.
- In a bowl, whisk together flaxseed, water, applesauce, sugar, stevia, syrup, oil and vanilla.
- Stir in half the flour, the guar gum, spices and salt until well combined.
- Add baking soda and baking powder to remaining flour, mixing well.
- Add the dried apples to the flour and toss.
- Add flour mixture to the batter, mixing well.
- Spread into the pan evenly, smoothing the top.
- Bake 35-40 minutes.
- Cool in the pan before cutting.
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 11.8 mg
Total Carbs: 30.9 g
Dietary Fiber: 2.2 g
Protein: 1.6 g