GF Applesauce Almond Cake with Brown Sugar & Honey Frosting

Soaked #GlutenFree cake featuring almonds and applesauce by WholeIntentions.comCake is great.

It’s easy to whip together and versatile enough to serve at church picnics, card parties, play dates, dinner with friends, or a simple but satisfying end to a family meal.

It was for the latter reason I decided to make a cake recently. I wanted something a little sweet after the supper meal and was craving an applesauce cake I’d made a few years ago that I hadn’t tried converting to gluten-free yet.

But this day I had time to play and tweak. I was ecstatic with the results. A delicious and moist cake with enough applesauce to make me feel like I was eating on the healthy side and a beautiful frosting that crusted lightly on the top but was still soft and smooth underneath.

Gluten Free Applesauce Almond Cake (gluten-free)
2 1/4 c. GF Flour Mix
3/4 c. raw honey
1 1/2 t. baking powder
1 1/4 t. baking soda
1 t. celtic sea salt
2/3 c. unsalted butter, softened
1 t. almond extract
2/3 c. milk
a splash of lemon juice
3 eggs
1 1/4 c. applesauce
1/2 c. chopped almonds (these are optional – soaked is best)

Directions:
1. Combine the GF Flour Mix, honey, salt, butter, almond extract, milk, lemon juice, eggs, and applesauce.

2. Refrigerate the batter for 12-24 hours. (The longer the better.)

3. When you are ready to bake, let the batter come to room temp.

4. Preheat your oven to 350 degrees F. Grease and flour a 9×13 or two 9″ cake pans.

5. Add  the baking powder, baking soda, and chopped almonds to the batter.

6. Pour batter into prepared pan(s) and bake for 45-50 min. or until the cake springs back when you touch it. (You may have to increase your baking time a bit as soaked flours take longer to bake.)

7. Cool and frost with Brown Sugar and Honey Frosting (recipe below).

 

Brown Sugar and Honey Frosting (gluten-free)
1/3 c. (5 1/3 T.) unsalted butter, softened
1/3 c. brown sugar or cane sugar
2 T. raw honey
2 T. milk (or milk substitute)
1/2 t. vanilla extract
1 1/2 c. powdered sugar

Directions:
1. Melt butter. Add cane sugar and honey; bring to a boil, stirring constantly.

2. Boil for about 1 min. Remove from the heat.

3. Using a wooden spoon, stir in milk and vanilla. Beat in powdered sugar until smooth; cool 1 min.

4. Spread evenly over cake and let set to form a light crust.

Applesauce Almond Cake with Brown Sugar & Honey Frosting

Allergies Gluten-Free
Meal type Desserts
Website Whole Intentions

Ingredients

  • 2 1/4 cups GF Flour Mix
  • 3/4 cups raw honey
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon celtic sea salt
  • 2/3 cups unsalted butter, softened
  • 1 teaspoon almond extract
  • 2/3 cups milk (or coconut milk with a splash of lemon juice)
  • splash lemon juice
  • 3 eggs
  • 1 1/4 cup applesauce

Optional

  • 1/2 cup chopped almonds (optional)

Directions

1. Combine the GF Flour Mix, honey, salt, butter, almond extract, milk, lemon juice, eggs, and applesauce.
2. Refrigerate the batter for 12-24 hours. (The longer the better.)
3. When you are ready to bake, let the batter come to room temp.
4. Preheat your oven to 350 degrees F. Grease and flour a 9x13 or two 9" cake pans.
5. Add the baking powder, baking soda, and chopped almonds to the batter.
6. Pour batter into prepared pan(s) and bake for 45-50 min. or until the cake springs back when you touch it. (You may have to increase your baking time a bit as soaked flours take longer to bake.)
7. Cool and frost with Brown Sugar and Honey Frosting (recipe below).

Note

Brown Sugar and Honey Frosting (gluten-free)
1/3 c. (5 1/3 T.) unsalted butter, softened
1/3 c. brown sugar or cane sugar
2 T. raw honey
2 T. milk (or milk substitute)
1/2 t. vanilla extract
1 1/2 c. powdered sugar

Directions:
1. Melt butter. Add cane sugar and honey; bring to a boil, stirring constantly.

2. Boil for about 1 min. Remove from the heat.

3. Using a wooden spoon, stir in milk and vanilla. Beat in powdered sugar until smooth; cool 1 min.

4. Spread evenly over cake and let set to form a light crust.

Applesauce almond cake

 

 

Shared at: Make Ahead Meals For Busy Moms, The Girl Creative, The Prairie Homestead, Turning the Clock Back, The Gluten-Free Homemaker, Real Food Forager, Simply Sugar & Gluten Free, Time-Warp Wife, Whole New Mom, Confessions of a Frugal Mind, Vintage Wannabee, Women Living Well, Blue Cricket Designs, Turning the Clock Back, Frugally Sustainable, The Thrifty Home, Raising Homemakers, The Healthy Home Economist, Skip To My Lou, Food Corner, Milk & Cuddles, This Chick Cooks, Chef In Training, Celebrating Family, Far Above Rubies, Growing Home, Rook No. 17, Deep Roots at Home, It’s A Keeper, GNOWFGLINS, The Greenbacks Gal, Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Real Food Freaks, Raising Mighty Arrows, Our Simple Country Life, The Nourishing Gourmet, Flour Me With Love, The Modest Mom Blog, Nourishing Treasures, Young Living Oil Lady, Our Simple Farm, Kelly the Kitchen Kop, Laura’s Gluten Free Pantry, Day2Day Joys,

 

DISCLAIMER: THIS ARTICLE DOES NOT PROVIDE MEDICAL ADVICE The information, including but not limited to, text, graphics, images, attachments, and other material are for informational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and never disregard professional medical advice or delay in seeking it because of something you have read.

 
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I help others with recurring candida and stubborn fat learn how heal their gut and shrink their waist - in a way that's DOABLE. You can follow me on Facebook, Pinterest, and Youtube.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

About The Author

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I help others with recurring candida and stubborn fat learn how heal their gut and shrink their waist - in a way that's DOABLE. You can follow me on Facebook, Pinterest, and Youtube.

33 Comments

  • Laura

    Reply Reply January 9, 2012

    This recipe is calling me out-I can't wait to make it! Love the combination of apples, almonds and honey.

  • Michelle @ The Willing Cook

    Reply Reply January 9, 2012

    This looks fantastic! Besides gluten-free, I also have to cook dairy, egg, soy, and corn-free. I think your recipe would be very easy to adapt. Thanks for sharing it! I pinned it on pinterest.

  • bike sales

    Reply Reply January 11, 2012

    THis looks really delicious 🙂 thanks for sharing

  • withoutadornment

    Reply Reply January 11, 2012

    This cake sounds and looks delicious!

    I've never heard of soaking flours before, but that sounds interesting. I do have a question – do you add your leavening agents before or after you soak it? For if you add them before hand, wouldn't they react right away and then there would be nothing left for when the cake actually bakes?

  • Paula

    Reply Reply January 13, 2012

    without adornment – you are correct, when you soak your flour you only combine flour with any liquid ingredients in the recipe. After it's soaked for about 24 hours you can add the leavening agents and any other ingredients.

    Soaking is hugely beneficial to your 'gut' health. It breaks down components in the flour and makes it much easier for your body to digest it properly. For more info, just take a peek at Soaking & Sprouting.

  • dishesanddishes

    Reply Reply January 17, 2012

    This looks just wonderful. I usually skip making frosting because I am too lazy but for this I would make an exception. 🙂

  • Tracey @ ControltheChaos

    Reply Reply January 17, 2012

    I pinned this recipe! Can't wait to try it.

    http://chaospatrol.blogspot.com

  • Jill@RealFoodForager.com

    Reply Reply January 17, 2012

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

  • Ela

    Reply Reply January 18, 2012

    Thanks so much for sharing this! I'm gf and dairy free and mostly egg free too, but I almost never bake myself anything. But this week, my husband is trying a no-wheat elimination. I halved the recipe and made this for him this evening (without the frosting). Ordinarily, he's very picky about texture and loves gluten texture, not gf goods. Maybe it was the dairy and egg that helped, but he absolutely loved this! I'm so glad to have been able to fix him something he enjoyed.

    cheers,
    Ela

  • Laurel @ Ducks in a Row

    Reply Reply January 18, 2012

    My daughter is gluten free – AND egg fee. I'd have to alter this a bit but I"m sure it would be a hit!

  • Paula

    Reply Reply January 18, 2012

    Ela – so glad he liked it. Half the battle in eliminating a food is finding things you CAN have and like at the same time. 🙂

  • Sue @ Cakeballs, cookies and more

    Reply Reply March 5, 2012

    yum, I don't need to do gluten free, but this sounds great.

  • Sonja @ practical-stewardship.com

    Reply Reply March 15, 2012

    May be a silly questions, but do you just leave the soaking batter on the counter, room temp.?

    Thanks!

  • Paula

    Reply Reply March 15, 2012

    Sonja,

    No question is a silly question. 🙂 I should have made a note of this in the post (it's been corrected now).

    Usually when I soak something I leave it at room temp. But since this recipe soaks with the eggs and buttermilk in it, I refrigerate it.

    I don't think soaking it in milk would harm you any (think Amish Friendship Bread), but the eggs could potentially be a problem. To be on the safe side, you can set the bowl in the refrigerator and then bring it out to warm up to room temp when you're ready to add the other ingredients.

  • Mom Photographer

    Reply Reply March 15, 2012

    Do you think I could use a regular or whole wheat flour for this recipe. I really like it but I do not care much for the gluten free twist… 🙂

  • Paula

    Reply Reply March 16, 2012

    Hi Mom Photographer,

    I don't think that would be a problem at all. If I were to use regular or whole wheat flour for this recipe I would use the same amount (2 1/4 c.) and see what happens. 🙂 I think it will turn out great!

  • Mom Photographer

    Reply Reply March 16, 2012

    thank your! appreciate your answer!

  • Jenn Erickson

    Reply Reply March 19, 2012

    Thank you so much for sharing your talent and creativity on “A Little Birdie Told Me…” Tuesday this past week! It means a lot to have you be one of our birds of a feather! I hope the party has brought some good things your way.
    Jenn/Rook No. 17

    P.S. I'm featuring your post on my Facebook page today!

  • Paula

    Reply Reply March 20, 2012

    Hi Jenn,

    Thanks so much for sharing! Glad to be part of your link up – it's great.

  • Lisa @ Flour Me With Love

    Reply Reply April 9, 2012

    This looks scrumptious! Thanks so much for sharing at Mix it up Monday 🙂

  • Carrie @ young living oil lady

    Reply Reply April 10, 2012

    I LOVE this recipe! Pinning this to my GF/DF board. Would love for you to link up with us at Kids in the Kitchen and share it with us: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-9/ Thanks so much! Moms would love to see this recipe 🙂

  • Kelli Becton-AdventurezInChildRearing

    Reply Reply April 10, 2012

    this may be my favorite of all! thanks for Linking with KIK! we're thrilled to have you-

  • Paula

    Reply Reply April 11, 2012

    Thanks Kelli – this one is most definitely a favorite around here. Speaking of which, I'm sure no one would complain if I hopped over to the kitchen. . .

  • Lea H @ Nourishing Treasures

    Reply Reply April 15, 2012

    Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • Linda

    Reply Reply June 17, 2012

    Would Love to try this! I Do have a few questions though. I am on a gluten /grain and sugar free diet. and there is quite a bit of sugar/ powered sugar in the frosting any suggestions on substitutes??? What can I use instead of powdered sugar?? also what flour blend would you recommend that rises properly?

  • Cheryl Anne

    Reply Reply August 10, 2012

    Paula, I just wanted to tell you what a wonderful and moist cake (and delicious frosting) your recipe makes. I served it for dessert this evening and we all loved it!

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