Gluten-free Baked Applesauce Pudding Cake
I had two goals for this dessert. I wanted to make a dessert that was heavier than a cake, yet lighter than a brownie; without less sugar than the average applesauce cake. I used agave syrup, blended stevia powder, and some homemade applesauce. It came out between a good brownie and a bread pudding; moist, but not wet. This recipe is milk free, but not egg free.
Ingredients
- 1 cup Bob’s Red Mill All Purpose Gluten-free Baking Flour
- 2/3 cup white rice flour
- 1/3 cup tapioca flour
- 1/2 cup Bob’s Red Mill Finely Ground Almond Meal/Flour
- 1 teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 4 teaspoons blended stevia powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup applesauce
- 2 large eggs
- 1/2 cup water
- 1 teaspoon organic vanilla
- 1/2 cup agave syrup
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Oil a 9 x 9” baking metal pan.
- Combine dry ingredients in a large mixing bowl.
- Add wet ingredients and mix until well blended.
- Fold in nuts with a rubber scraping spatula.
- Pour into baking pan.
- Bake for approximately 35 minutes or until a toothpick or steak knife comes out clean.
Hint
If you do not like the bitter taste of stevia you can always use 1 full cup of agave syrup and the texture should still be fine.
