Last Updated on February 26, 2017
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!
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
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.
For a lighter cake, use less applesauce.
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