Apple Spice Cake (egg-free, GF)

This warm apple spice cake is delicious as a coffee cake, dessert, or just because! For extra decadence, serve with creme fraiche, whipped cream or vanilla ice cream...

Notes

- When baking, I find that using a scale to measure out ingredients provides a more consistent result.

- To prevent browning, peel and chop apples after you have measured out all ingredients.

- Because there are no eggs in the recipe, we rely on baking soda as a leavening agent. For the cake to rise, do not prepare dough in advance, rather bake immediately.

- Let cake cool entirely before dusting with powdered sugar, so that the sugar does not dissolve with the heat.

- I have tried this recipe with oil instead of butter, but the butter adds a richness to both the flavor and texture of the cake that oil does not replicate.

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Ingredients

400 g Gluten-Free, Baking Flour (I prefer Bob's Red Mill, GF, Baking Flour.)

300 g Apples Peeled and Diced into Small Cubes (I use Honey Crisp.)

260 g Unsweetened Apple Sauce

226 g Unsalted Butter (approximately 2 sticks)

225 g Granulated Sugar

150 g Light Brown Sugar

11 g Baking Soda

5.5 g Kosher Salt

5.4 g Corn Starch

4.8 g Baking Powder

4.5 g Ground Cinnamon

2.3 g Ground Nutmeg

.5 C Milk (I use Lactose-free whole milk.)

1 tbsp Apple Cider Vinegar

2 tsp Vanilla

Powdered Sugar (for dusting)

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Instructions

1. Butter and flour bundt pan.

2. Preheat oven to 350 degrees F on a conventional setting.

3. Melt 226 grams of butter and set aside to cool to room temperature.

4. Whisk together flour, baking powder, baking soda, cinnamon, corn starch, kosher salt, and nutmeg until dry ingredients are combined. Set aside.

5. Add apple sauce, light brown sugar, granulated sugar, milk, vanilla, and vinegar to melted butter mixture and beat on medium-high until smooth, scraping down sides of bowl as needed. 

6. Add dry ingredients in two batches, mixing on low just until blended.

7. Using a spatula, fold in the diced apples.

8. ​Pour into bundt pan and spread evenly. Bake for 65-75 minutes, or until a wooden toothpick comes out clean.

9. Let cool in the pan for 20 minutes, more or less, before transferring to another dish

10. Once cake is completely cool, dust with powdered sugar and serve.