Let's get this straight right now -- baking with whole grain, gluten-free flour, while avoiding butter, refined sugar and eggs does not typically make for super moist, easy and delicious baking. Until now mes amis.
I failed her though. I did.
This cake wasn't dry at all. It was super moist, just sweet enough and way too good to have around the house. What was my secret weapon?
1. Apple sauce has a naturally occurring pectin which acts as a binding agent to help with gluten-free baking.
2. Apple sauce has a natural sweetness to it so less additional sweetener is needed.
3. Apple is fibre rich which helps to hold in and retain moisture. This means it can also replace some of the oil in most recipes.
Apple Gingerbread Cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast dessert snack gluten free dairy-free sugar-free vegan vegetarian apple Ginger cake whole food fall winter
Ingredients (Serves 4-6)Dry Ingredients
Preheat oven to 350 F
Line cake pan with parchment or grease with butter/oil and dust with flower.
Mix together all dry ingredients.
In a separate bowl or blender, whisk/gently blend together the grated ginger, sugar, syrup, molasses, apple sauce, water vinegar and butter/oil.
Mix wet into dry and add the chia paste.
Pour into cake pan and smooth out with a spatula
Bake for about 25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
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