Gluten-Free Spice Cake

Name: Gluten-Free Spice Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 servings.
Ingredients: 3/4 cup unsweetened applesauce; 1/2 cup honey; 2 large eggs; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup brown rice flour; 1/2 cup soy flour; 1-1/2 teaspoons ground ginger; 1-1/2 teaspoons ground cinnamon; 1-1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/2 cup finely chopped walnuts; 1/4 cup finely chopped dried apricots; 1 teaspoon grated orange zest; 1 teaspoon confectioners' sugar

A medley of seasonal spices fills this cake with mouthwatering flavor. You'll want to try it even if you don't follow a gluten-free diet! —Laura Fall-Sutton, North Chicago, Illinois

Ingredients

3/4 cup unsweetened applesauce
1/2 cup honey
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup brown rice flour
1/2 cup soy flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1 teaspoon grated orange zest
1 teaspoon confectioners' sugar

Directions

In a large bowl, beat the applesauce, honey, eggs, oil and vanilla until well blended. Combine the rice flour, soy flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the walnuts, apricots and orange zest.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Editor's Note

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutrition Facts

1 piece: 249 calories, 9g fat (1g saturated fat), 47mg cholesterol, 241mg sodium, 41g carbohydrate (20g sugars, 3g fiber), 5g protein.

Originally published as Unconventional Gingerbread in Healthy Cooking December/January 2009

Reviews

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Average Rating:

mhdegrow

Jun 14, 2010

This is one of the best sweet treats I've tried that doesn't have gluten or refined sugar. We can't have soy so I just used brown rice flour and it tastes fine.
cozykitchen1

Jan 8, 2010

When originally published in Healthy Cooking magazine, in the Healthy Cooking Annual cookbook and also online there was an error in the ingredients listed. The version currently available online is correct version. The cake is moist, has a slightly coarse texture and a coarse crumb. It doesn’t have grittiness often associated with gluten-free baked goods.The incorrect version used 1-1/2 cups brown rice flour, no soy flour, 2 teaspoons ground ginger and 1 cup unsweetened applesauce. The correct version uses 1 cup brown rice flour, ½ cup soy flour, 1-1/2 teaspoons ground ginger and ¾ cup unsweetened applesauce.I’m sorry for the inconvenience and disappointing results with the original version.Sincerely,Peggy Woodward, RDFood EditorHealthy Cooking
KJ1

Apr 27, 2009

Ya'll are making all these GF recipes on here without Xanthan gum. If you don't have this tiny ingredient, nothing you ever make with flour will turn out!!!! I had to learn the hard way!
Murf2

Jan 24, 2009

I had a similar experience! The batter was quite thick. The finished product looked o.k., but tasted awful. This may be expected since we are not used to gluten-free products. I made it for a friend. We served it at a brunch and received the same opinion from all! It had a gritty texture, so we nicknamed it "sand cake".
Susan_az

Jan 9, 2009

STOP!!! Don't make this recipe; you willl waste your time, money and ingredients. This was a disaster. I think a liquid ingredient is missing. The batter went into the pan rather thick and didn't look much better after baking. I am recycling it into a bread pudding and hope it can be salvaged. Maybe it needs at least 1/2 cup of water? Don't know but it doesn't work the way it is written right now.