October 3, 2008
Gluten-Free Applesauce Cake2 1/2 c. gluten free flour mix (I used 1 1/2 c. rice mix and 1 c. sorghum mix)
1 tsp. xanthan gum
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice (I used apple pie spice, but would increase it next time)
1/4 c. butter, softened
1 c. sugar
2 large eggs
1 1/2 c. applesauce
1/2 c. water
1 tsp. vanilla extract
1 c. raisins (optional)(I left these out)
3/4 c. chopped nuts (optional) (I forgot these)
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray.
In a small bowl combine the flour and next five ingredients. In your mixing bowl, beat the butter and sugar. Add the eggs and mix. Add the applesauce, water and vanilla and mix. Add the flour mix and beat just until incorporated. With a large spoon or spatula fold in the raisins and nuts.
Pour into the baking pan and bake for 45-50 minutes.
I made a simple glaze using powdered sugar, milk and maple syrup. Gluten-free is Life has a yummy sounding recipe for Maple Nut Frosting.
The cake was soft and moist and everyone wanted seconds. I find that using the two flour mixes together (Bette Hagman's basic mix and Carol Fenster's sorghum mix) gives baked goods a nice texture. The sorghum mix makes a softer product, but sometimes, especially if it's a moist recipe, it gets too soft, almost gummy.
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