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
1 1/4 c. applesauce
1/2 c. chopped almonds (these are optional – soaked is best)
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
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.
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,