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You are here: Home / Gluten-Free Recipes / Desserts / Recipe: Gluten-Free Fall Applesauce Cake

Recipe: Gluten-Free Fall Applesauce Cake

Last Updated on March 11, 2023 by the Celiac-Disease.com Staff Leave a Comment

If the weather hasn’t changed yet where you are, count your blessings. I woke up yesterday and the temperature outside was 49 degrees!  No complaints from me, though, I am done with the heat. Not only that, but fall is my favorite season!  I love the the brilliant colors, the crisp days, the pumpkin treats and apples. I have 2 words: Honey Crisp.  I have had my eyes open each time I weave through the produce department of my local grocery stores and I haven’t spotted any yet. I am sure that it won’t be long now!

Speaking of apples, I love to make homemade applesauce.  When I make it, I always have a bunch and while we all love it, I also love to bake with it!  I love applesauce cookies, but I also love applesauce cake. My grandmother (Grandma Marbles as Jon named her when he was a toddler) used to make applesauce cake when I was a child.  I have finally come to terms with the fact that I am no longer a child, but I will not go without my applesauce cake!

Applesauce Cake

  • 2 1/2 cups gluten-free all-purpose flour (I like to use Jules gluten-free Flour)
  • 1 ½ cups applesauce (unsweetened, but I am used sweetened)
  • 1 ¼ cups sugar
  • ½ cup stick butter, softened
  • ½ cup water
  • 1 ½ tsp baking soda
  • 1 ½ tsp pumpkin pie spice (if you don’t have this, use this as a substitute)
  • 1 tsp salt
  • ¾ tsp baking powder
  • 2 large eggs
  • 1 cup raisins (I leave these out b/c my kids won’t touch the cake with them in it; may add chocolate chips instead)
  • 2/3 cup chopped nuts

Maple-Nut buttercream frosting or cream cheese frosting if you want instead.

  1. Heat oven to 350. Grease bottoms & sides of 13 x 9 x 2 pan or 2 round pans, with shortening; lightly flour.
  2. Beat all ingredients except raisins, nuts and frosting in a large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins & nuts. Pour into pan(s).
  3. Bake rectangle for 45 – 50 minutes, rounds 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Cool rectangle pan on wire rack. Cool rounds 10 minutes; remove from pans to wire racks. Cool completely.
  4. Frost rectangle or fill and frost layers with maple nut frosting.

Maple Nut Frosting

  • 3 cups powdered sugar
  • 1/3 cup stick butter, softened
  • ½ cup maple flavored syrup (if you choose to use real maple syrup, cut back a little or the frosting will be too sweet.  You may need to add a little water or milk to make up for the lost liquid)
  • ¼ cup finely chopped nuts
  1. Mix sugar and butter in medium bowl. Stir in syrup.
  2. Beat until smooth & spreadable. Stir in nuts.
  3. Frosts one rectangle cake or fills and frosts one 8 or 9 inch layer cake.

Now, try not to consume this all in a period of a day or 2 without sharing.

Related Content:

  • Review: Barbara's Bakery Pumpkin Puffins
    Review: Barbara's Bakery Pumpkin Puffins
  • Recipe: Gluten-Free Apple Crisp
    Recipe: Gluten-Free Apple Crisp
  • Recipe: Vegan Pumpkin Smoothie
    Recipe: Vegan Pumpkin Smoothie
  • Recipe: Gluten-Free Applesauce Cookies
    Recipe: Gluten-Free Applesauce Cookies

Reader Interactions

Comments

  1. Kathleen Connors says

    September 17, 2011 at 8:31 am

    YUM! Can’t wait to try this.

    Reply
    • Kimberly Turner Bouldin says

      September 18, 2011 at 7:25 am

      You will love it! I think I need to make it weekly!

      Reply

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