This gluten free cake was so good! I'm trying to get some of my favorite things posted on my ol' neglected blog for safe keeping, but it's just not been easy for me--don't get me wrong, I feel good! I just can't seem to get it done. Also had computer issues for a few months. I won't complain. And I'll just be short on words and see if I can get it done.
I've made this fabulous Apple Spice Cake before which I first got to experience from some cooking classes I was taking from my friend, Paige, in Kansas. She has a great post on her blog for the Applesauce Spice Cake here. With my autumn birthday recently (November 15) and it falling on National Bundt Day, I decided this is the cake I wanted to make gluten free for me. Sometimes I'm not sure something will turn out well and I'll have lots of testing to do--but I sure love it when I first change a recipe and it turns out great! So happy!
It was perfect and I have one slice left that is still perfectly moist. My family doesn't really like when I've made something and I tell them it's gluten free. They often won't even try it. Sam ended up eating two or three slices and said it was pretty good! It's not only made gluten free, but I used coconut sugar and raw honey for the sweetener! Love it! I wanted a cream cheese icing on it since it was so good on the original cake so I made some to drizzle on the bundt cake with as little sweetener as I could and used a couple tablespoons of organic powdered sugar and then pure maple syrup. I'll try it again to see if it's fine with just maple syrup another time. But it turned out great and I used a lot less icing than the cake that is usually completely frosted with it. So good though!
We had some apples here that were near "death", so I made homemade applesauce! I peeled, cored and sliced the apples into pretty big chunks. Then I put them in the Instant Pot with a little water and cooked them on the manual setting for ten minutes, then let it naturally release for another 10 minutes. They were pretty well done/soft! But it worked great! I put them in the blender and within seconds they perfectly became applesauce! No sweetener added!
Gluten Free Apple Spice Bundt Cake with Maple
Cream Cheese Frosting, by Katrina Smith, www.bakingandboys.com
2 cups (240 grams) gluten free
flour blend (with xanthan gum)
½ teaspoon xanthan gum (yes,
extra)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
3/4 cup unsalted butter, room
temperature
1 cup coconut sugar
½ cup raw honey
2 large eggs, room temperature
1 1/2 cups unsweetened
applesauce (I used homemade!)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease an 8
cup non-stick Bundt cake pan (or you can also use a 10 inch round cake pan)
with cooking spray. I use a non-aerosol cooking spray. Set aside. Sift the dry ingredients
together and set aside. Using a stand
mixer fitted with the paddle attachment, cream together the butter with the
coconut sugar and honey until light and fluffy, 2 to 3 minutes on medium high
speed, stopping the mixer once or twice to scrape down the sides. Beat in
the eggs one at a time, scraping down the sides after each addition. Beat for
another 2-3 minutes. With a rubber spatula, fold in the dry ingredients
alternately with the applesauce (add the vanilla with the first half of the
applesauce), beginning and ending with the dry ingredients, until they are
fully incorporated. Scrape the batter
into the prepared pan and spread evenly. Bake until a toothpick or knife
inserted in the center comes out clean—about 35 to 40 minutes. Let the
cake cool in the pan for 10 to 15 minutes. Cool cake in pan on wire rack
for 10 minutes. Turn onto cooling rack
and let cool completely. It should come
right out of the pan. Carefully move cake to serving dish or airtight
cake keeper. Prepare icing while cake is cooling.
Cream Cheese Icing:
3 ounces cream cheese, softened
Dash of salt
1/4 teaspoon vanilla extract
2 tablespoons pure maple syrup
2 tablespoons organic powdered sugar
½ tablespoon almond milk
2 tablespoons walnuts, lightly
toasted, chopped (optional)
Whisk together the softened cream
cheese, salt, vanilla, maple syrup, and powdered sugar until well combined with
no lumps. Add almond milk starting with
½ tablespoon and possibly a little more until desired consistency. Drizzle over cooled cake. Sprinkle with walnuts.
