0 from 12 votes
Easy Gluten-Free Applesauce Cake
This gluten-free applesauce cake recipe is so easy to make. It's also dairy-free, made with applesauce, and deliciously filled with dried apricots and walnuts—a must-make healthy breakfast cake that's perfect for special occasions.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 9 Servings
Calories: 311 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup gluten-free all-purpose baking flour 156 grams
- 1 cup gluten-free oat flour 110 grams
- ½ cup almond flour 55 grams
- 1 ½ teaspoons cinnamon powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs, beaten at room temperature
- 1 cup applesauce 250 grams
- ½ cup maple syrup 153 grams
- ½ cup packed dried apricots, finely chopped 100 grams
- 1 cup chopped walnuts 100 grams
Instructions
- Preheat the oven to 350°F/ 180 °C.
- In a large bowl, combine the different types of flours, cinnamon powder, baking powder and baking soda. Use a whisk to sift through the dry ingredients and break up any clumps.
- Combine the eggs, applesauce, and maple syrup in a separate bowl. Stir until everything is well combined.
- With a large (wooden) spoon, fold the flour mixture into the wet ingredients bit by bit until everything is well combined and you get a beautiful cake batter.
- Then, stir in the dried apricots and walnuts until wholly submerged in the cake batter and set aside.
- Coat the inside of a 9-inch square baking pan with some coconut oil, then shake in a bit of flour (coating all sides) and tap out the excess. You can also line the baking pan with parchment paper.
- Drop the cake batter into the prepared pan and, with a spatula, spread it evenly, so it reaches all sides of the corner.
- Bake in the middle of the oven rack for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool, then take it gently out of the pan and slice it into squares.
- Serve with a dollop of your favorite yogurt and warm beverage. Enjoy!
Cup of Yum
Notes
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 7 days. I like to wrap the squares in parchment paper and then store them in a container so the cake doesn't absorb any other flavors.
- Warm leftovers the next day in the microwave for about 10 to 20 seconds if preferred (optional).
- Note: Every gluten-free flour blend has a different starch-to-grain ratio. If you use a combination I didn’t test; you may need to adjust the moisture levels in your baked goods.
Nutrition Information
Serving
1
Calories
311kcal
(16%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
36mg
(12%)
Sodium
175mg
(7%)
Potassium
266mg
(8%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 311
% Daily Value*
| Serving | 1 | |
| Calories | 311kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 175mg | 7% |
| Potassium | 266mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.