Gluten-Free
Applesauce Cake with Cinnamon Crumb Topping

Because trying to wrestle with a gluten-free cake mix for an apple pie just seemed too complicated. Too complicated. Although in fairness, this is not the whole unvarnished truth. The total, unvarnished truth is that yours truly is more of a cake person than a cake person. It's true, cakes have their own charm. I've inhaled a slice or two of apple pie in my time. But here's the thing. And I'll be blunt.

Gluten-free shortbread crust simply isn't as flaky, tender, and melt-in-your-mouth as wheat shortbread crust. There. I said it. Fighting words, for some. And if you are among these true believers, feel free to disagree. And go eat your gluten-free cake. I bless you with a thousand sprinkles of pixie cake dust. With love. And kisses. And pink ponies.

Respectfully.

Gluten, you see, is more than just a pesky protein with a bad reputation. Gluten is what makes shortcrust pastry soft, flaky and tender. Gluten is what inspired bakers to bake all those years ago, firing up their ovens lined with hand-hewn bricks. Gluten was their muse. Their seductive lover. Gluten has taken them beyond three-ingredient pancakes and palm buns. Gluten fueled their imagination. Tarts, baklava, inspired cupcakes. Napoleons. Well yes. Apple pie. Because gluten is a magical ingredient (despite the bad press these days). We have to admit it. She is not an easy lover to replace.

Maybe one day soon I'll be tempted to experiment with gluten-free and wheat-free pastry dough. I will be led to believe that I can recreate such delicate and fragile beauty. But not today. I'll prepare it “no excuses needed” Apple crisp or this amazing vegan one Pumpkin pie with coconut crust and pecans.

For breakfast I will have a cake with applesauce.

Right now, I can live with that.

Karina xo

Goddess Cake with Gluten Free Applesauce.  #glutenfree #cake

Karina's Applesauce Crumb Cake with Cinnamon Recipe

Originally published November 2012 by Karina Allrich.

By the way, we prepare it now without xanthan gum. We also debated whether or not to add chopped walnuts to this cinnamon coffee cake. And even though we were sorely tempted, we decided to keep it simple and skipped the peanuts. But if you like the crunch of hazelnuts in your coffee cake, feel free…

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup cassava flour or potato starch (not potato flour)
1/2 cup almond flour
1 1/3 cups light brown sugar
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons of ground cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the filling:

1/3 cup light brown sugar
3 tablespoons sorghum/brown rice flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350ºF. Line a 9-inch deep cake pan or baking sheet with a piece of parchment paper.

In a large bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add the eggs, oil and vanilla extract. Whisk to combine.

Add the applesauce and beat by hand to combine the batter.

Pour the mixture into the prepared cake pan and level it up to the edges.

Prepare the topping by combining the brown sugar, sorghum flour, coconut oil and cinnamon. Mix with a fork until you obtain a sandy consistency.

Spread the crumbs over the batter. Press down slightly.

Bake in the center of the oven for 40 minutes, then cover the surface with a sheet of cling film to prevent the covering from darkening excessively. Bake for a further 10 to 15 minutes, until the center of the cake is firm and a wooden toothpick inserted into the center emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served hot. Please note: it will be a little fragile when hot.

This delicious cinnamon spice cake can be baked the night before, cooled and packaged for the next morning.

Cut into slices, wrap in foil and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Recipe source: glutenfreegoddessrecipes.com

All images and content are protected by copyright, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Gluten free apple pie.  Presumably.  #cake #glutenfree #gone


Related Articles

Dairy-free Almond Flour Bread with Goji Berries and Chocolate Chips

Contributor

Homemade Cream Soda

Contributor

New! Chocolate Muffins for Winter xo

Contributor

Leave a Comment