This cake was so good that it was gone before I thought about taking a picture the first time. This time I remembered. It has the look of a carrot cake or a spice cake with cream cheese frosting, minus the carrots… Plus, it’s a great way to use up that applesauce that is just sitting around in your fridge. This recipe is one that I used before I was gluten free and I was really hoping it would convert well because I remembered it being so moist and delicious. I was not disappointed!
Ingredients:
1 1/2 c. Bob’s Red Mill 1-to-1 flour mix
1/2 c. gluten free oat flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp cloves
dash salt, optional
1 c. raisins
1 c. chopped walnuts
1/2 c. non-dairy butter (I used 1 stick of Earthbalance)
1 flax egg (1 T. ground golden flaxseed mixed with 3 T. water)
1 c. granulated sugar
2 tsp vanilla
2 c. applesauce
Directions:
Combine flours, baking soda and baking powder, cinnamon, cloves, and salt in a medium bowl. Cream butter and sugar in a large bowl. Add the flax egg. Beginning and ending with the dry ingredients, alternate between adding the dry ingredients and the applesauce, stirring after each addition. Add in vanilla. Add nuts and raisins and stir. Pour into a greased and floured 9×13 pan (I used white rice flour.) Preheat oven and bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool in pan. Frost with my Whipped Cream Cheese Frosting.
Old Favorites Made Gluten Free 