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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I have been making this cake for years. Just decided to see if it would work well by making gluten free. Turned out great. You may substitute the rice flour for regular flour if you don't need to bake GF. I swap out the oil for applesauce for a much lighter version. What you get is a moist and delicious autumn cake. I like to top with a simple icing made with powder sugar and some maple flavoring. Please note I only have a wheat allergy so if there are ingredients that are not GF please adjust to fit your diet. Hope you enjoy. Ingredients:
3 eggs |
1 1/2 cups applesauce |
1 1/2 cups sugar |
3 cups brown rice flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons cinnamon |
2 teaspoons baking powder |
3 cups apples, raw, peeled and diced |
1 cup walnuts |
1/2 cup raisins |
1/2 cup coconut |
Directions:
1. Mix applesauce and sugar. Add eggs, salt, flour, soda, cinnamon and baking powder.
2. Mix well.
3. Add apples, walnuts, raisins and coconut.
4. Bake in greased 9X13 baking pan.
5. Bake 350 degrees for 1 hour or so till center is done.
6. Cool and add icing if desired.
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