This applesauce cake is soft and moist and everyone in my family wanted seconds. I find that using the two
gluten-free flour mixes together (Bette Hagman’s basic mix and Carol Fenster’s sorghum mix) gives baked goods a nice texture.
This recipe is adapted from Kim’s recipe at
Gluten-free is Life.
2½ cups gluten free flour mix (I used 1½ c. rice mix and 1 c. sorghum mix) 1 teaspoon xanthan gum 1½ teaspoons baking soda ¾ teaspoon baking powder 1 teaspoon salt 2 teaspoons pumpkin pie spice ¼ cup butter, softened 1 cup sugar 2 large eggs 1½ cups applesauce ½ cup water 1 teaspoon vanilla extract 1 cup raisins (optional) ¾ cup chopped nuts (optional) 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.