This wonderful cake has a sweet and spicy, robust flavor with the slightest apple tang finish. It is perfect for breakfast with coffee or as dessert anytime. Provides protein, vitamin A, iron, potassium, riboflavin and minerals like calcium and magnesium in the nuts.
- 2 cups white rice flour
- 1/3 cup tapioca flour or cornstarch
- 1 teaspoon salt
- 2 ½ teaspoons GF baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 1/2 teaspoons ground cinnamon
- ½ cup oil
- 1/4 cup fructose
- ¼ cup honey
- 2 eggs
- 1 teaspoon GF vanilla
- 1 cup applesauce
Springform cake pan or bundt pan. Oven.
Preheat oven to 375 degrees F. Grease then dust with rice flour a 9 inch springform cake pan with straight sides and fluted insert (see picture) for maximum rise. Or use a bundt pan.
In a large bowl, add the flours, salt, baking powder, baking soda, xanthan gum, and cinnamon. Sift with a wire whip to thoroughly combine. Set aside.
In a medium bowl, beat together the fructose, honey, eggs, vanilla, and oil until light and fluffy. Scrape mixture into bowl with dry ingredients. Mix lightly just until smooth. Fold in applesauce. Scrape mixture into prepared pan and bake for 35 to 40 minutes or until toothpick inserted comes out clean.
Cream cheese frosting: beat 2 oz. cream cheese with ¼ cup fructose or honey. Top with chopped walnuts.