Gluten-Free Spiced Applesauce Cake

Made with oat flour, this moist gluten-free Spiced Applesauce Cake is flavoured with warm spices! It's topped with apple slices and has optional additions of dried cranberries and pecans. Serve this as a coffee cake for brunch or top with whipped cream or whipped coconut milk and enjoy for dessert.

This gluten-free Spiced Applesauce Cake is bound to improve your mood and lift your spirits, even if you're perfectly happy! Who doesn't love the smell of warm apples and cinnamon wafting through the house?

Whether you serve it as an applesauce coffee cake or as an apple dessert cake, you'll love the flavour and texture of this healthy cake. Serve it plain or top slices with whipped cream or whipped coconut milk for a spectacular dessert!

This gluten-free Spiced Applesauce Cake recipe is a favourite of ours year-round. It's easy to make and we love the texture.

🛒 Ingredients

This Spiced Applesauce Cake is made with

• butter (or melted and cooled coconut oil)
• unsweetened applesauce (homemade or store-bought)
• eggs
• oat flour (certified gluten-free, if necessary)
• warm spices like cinnamon, nutmeg and allspice
• sweetener: coconut sugar, brown sugar or keep it sugar-free by using Golden Monkfruit sweetener with erythritol.

🥄 Instructions

Here's an overview of what you'll do to make this gluten-free apple cake. You'll find complete instructions in the recipe card below.

• Combine the wet ingredients in one bowl and whisk the dry ingredients in another.
• Combine the two, then add the cranberries and chopped pecans.
• Spread the batter in a lined springform pan, then arrange thin slices of apple in a concentric pattern on top.
• Bake, cool, then enjoy plain or with whipped cream or whipped coconut milk.

🔁 Possible variations

🥶 Storage and freezing instructions

Store leftovers in a covered container on the counter or in the fridge. For longer storage, I like to wrap individual slices in plastic wrap, place in a covered container and freeze for up to 3 months. For more information, see The Best Way to Store Any Cake.

Gluten-free Spiced Applesauce Cake

Made with oat flour, this gluten-free Spiced Applesauce Cake is tender and moist with warm fall spices. It's topped with apple slices and has optional additions of dried cranberries and pecans. Serve this cake for brunch or top with whipped cream or whipped coconut milk and enjoy for dessert.

Print Pin Rate

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12

Calories: 270kcal

Author: Flavour & Savour

Equipment

springform pan

Ingredients

Wet Ingredients

• 1/2 cup butter, melted or coconut oil, melted and cooled
• 3/4 cup Golden Monkfruit sweetener or coconut sugar or brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla
• 2 cups unsweetened applesauce

Dry Ingredients

• 2 cups oat flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg

Optional Additions

• 1/2 cup pecans, finely chopped
• 2/3 cup dried cranberries
• 1 medium apple, peeled, cored and thinly sliced for decorating the top of the cake
• 1 - 2 tsp lemon juice
• whipped cream or whipped coconut milk

Instructions

• Preheat oven to 350° F.
• Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan. Oil the sides of the pan.
• Peel and core an apple. Slice into very thin slices, about 1/8th inch thick. Toss with a teaspoon or two of lemon juice to prevent browning. Set aside.
• Beat butter and sugar together, then add eggs, vanilla and applesauce.
• In a separate bowl, whisk dry ingredients.
• Combine the wet ingredients and the dry ingredients. Stir in chopped pecans and cranberries until no spots of flour remain.
• Transfer to the prepared springform pan, smoothing the batter to the edges.
• Drain the lemon juice from the apple slices. Arrange them in a concentric pattern on top of the batter.
• Bake at 350°F. for 40 - 50 minutes or until toothpick inserted in the center comes out clean.
• Let stand for 15 minutes, then carefully release the spring from the pan. Remove and transfer cake to a wire rack to continue cooling.
• When completely cool, garnish with a sprinkle of confectioner's sugar and serve with whipped cream or whipped coconut milk.

Notes

To freeze this cake, wrap individual portions in plastic wrap, place in a covered container and freeze for up to 3 months.

Nutrition

Calories: 270kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 411mg | Potassium: 170mg | Fiber: 3g | Sugar: 17g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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