Cake #43 - Gluten Free Applesauce Snack Cake

One of the great things about the gluten free cakes from the America's Test Kitchen cookbook, is that they mostly don't require a mixer or other appliance.  And even those that do, require a food processor - which somehow seems less daunting than using a mixer.

This cake was simple to whip together and struck me as a "lunchbox" cake.   Having said that, I don't know anyone who whips up a cake in the morning to tuck into their kid's school lunch.  Or who is able to make a cake in the afternoon for their kid's snack.  But if I knew anyone who was doing that, this is the cake to fit that bill.  It's not too sweet, and is filled with wholesome ingredients. 

 

I guess the flip side of that is that it's a pretty simple affair, and with no frosting, it hardly seems fit for guests or a party. 

My cake sunk in the middle, so, taking a cue from the picture in the cookbook, I cut in into 25 little squares and served them on a plate, rather than serving it as a cake to be cut.  My daughter commented that this cake tastes like the pumpkin muffins I make, and it is a similar spice profile.  It might be worth experimenting with replacing the applesauce here with pumpkin puree, as a way to vary up the nutrients.  The kids seemed to enjoy it - pieces kept disappearing!

Gluten Free Applesauce Snack Cake

7½ ounces (1 2/3 cups) ATK Gluten-Free Flour Blend (see end of recipe) OR 7½  ounces (1¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser and slightly pasty)

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon xanthan gum

3 large eggs

3½ ounces (½ cup) plus 1 tablespoon granulated sugar

1¾ ounces (¼ cup packed) light brown sugar

½ teaspoon salt

½ teaspoon plus pinch ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 tablespoons unsalted butter, melted and cooled

¾ cup unsweetened applesauce, room temperature

1 teaspoon vanilla extract

 

1.       Adjust oven rack to middle position and heat oven to 325 degrees.  Grease 8-inch square cake pan, line bottom with parchment paper, and grease parchment.  Whisk flour blend, baking powder, baking soda, and xanthan gum together in a bowl to combine.

2.       In a large bowl, whisk eggs, ½ cup granulated sugar, brown sugar, salt, ½ teaspoon cinnamon, nutmeg, and cloves together until well combined and light colored, about 20 seconds.  Whisk in melted butter until combined.  Whisk in applesauce and vanilla to combine.  Whisk in flour blend mixture until batter is thoroughly combined and smooth.

3.       Pour batter into prepared pan.  Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating pan halfway through baking. 

4.       Mix remaining 1 tablespoon sugar with remaining pinch cinnamon, and sprinkle evenly over warm cake.  Let cake cool completely in pan on wire rack, about 2 hours.  Run thin knife around edge of cake to loosen.  Remove cake from pan, discarding parchment, and transfer to platter.  Serve.  (Cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day.)

Variation: Ginger-Cardamom Applesauce Snack Cake

Substitute ½ teaspoon ground ginger and ¼ teaspoon ground cardamom for cinnamon, nutmeg, and cloves.  Substitute 1 tablespoon finely chopped crystallized ginger for cinnamon in step 4.

America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (about 9 1/3 cups)

24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended)

7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended)

7 ounces (1 1/3 cups potato starch (NOT potato flour)

3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour)

¾ ounce (3 tablespoons) nonfat milk powder

 

Whisk all ingredients together in a large bowl until well combined.  Transfer to an airtight container and refrigerate for up to 3 months.

The How Can it Be Gluten Free Cookbook from America’s Test Kitchen