I had two goals for this dessert. I wanted to make a dessert that was heavier than a cake, yet lighter than a brownie; with 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 dair-free, but not egg-free.
Gluten Free Apple Bread Pudding Cake
A cross between a bread pudding and a cake, sweetened with agave and stevia, this gluten free apple bread pudding makes a gratifying dessert!
Ingredients:
- 1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour (or your fave Gluten Free All Purpose Flour
- 2/3 cup white rice flour
- 1/3 cup tapioca flour
- 1/2 cup Bob’s Red Mill Finely Ground Almond Meal/Flour
- 3/4 teaspoon xanthan gum (or guar gum, if corn intolerant)
- 1 teaspoon gluten-free baking powder (see link for corn-free)
- 4 teaspoons stevia powder (Stevita brand)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup Agave Sweetened 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.
Tips
For a lighter cake, use less applesauce.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.