Gluten Free Apple Bread 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; 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


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


  1. Preheat oven to 350 degrees.
  2. Oil a 9 x 9” baking metal pan.
  3. Combine dry ingredients in a large mixing bowl.
  4. Add wet ingredients and mix until well blended.
  5. Fold in nuts with a rubber scraping spatula.
  6. Pour into baking pan.
  7. 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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