It’s a sweltering 91 degrees and 60% humidity, so why remake Mom’s Applesauce Cake today? Because I’m looking for that crisp breeze and all those wonderful homey flavors that the Autumn brings. I may not be able to change the weather, but I can try to remake some of that Autumn goodness, even if the air conditioner is trying so very desperately to keep up.
This is my second attempt to make Mom’s Applesauce Cake gluten free and I’m pleased to say, it was a success. It raised well and smelled so good while cooking that I couldn’t wait to cut into it. Yep, I waited a whole agonizing 10 minutes before making that first cut. The wait was like being back in high school watching the clock and praying for algebra class to end. Normally, I would cool the cake, all the way, and then dress it up with come icing. The cake was very moist. It tasted almost like Mom’s. The only thing missing was that very special Mom ingredient: love.
Hope you enjoy it!
- 2 1/2 cups gluten free all purpose flour
- 1 teaspoon of xanthan gum
- 1 cup sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 cup canola oil
- 1/2 cup water
- 2 cups unsweetened applesauce
- 2 eggs
- Optional: raisins, add in of your choice, icing
- Bake in a 350 degree preheated oven for 35-40 minutes. The cake will bounce back to the touch when done and your tester will come out clean.
- Mix all ingredients together until well blended and pour into a lightly greased 9 x 13 pan- it’s that simple.
- If using raisins or any other add in, please fold these ingredients in last and then pour into the lightly greased 9 x 13 pan.
Please make sure that all of your ingredients are gluten free. Just because ingredients are listed does not insinuate that they are gluten free. Please make sure you choose the appropriate ingredients for your audience of tasters. Kroger has a wonderful list on their website (71 pages) of all the gluten free items in their stores.