While I was creating my grain-free flour blend, this is one of the recipes I tested over and over.
When I finally landed on the final ratio of flours this cake turned out better than I could have imagined. The crumb is tender, yet stable. The flavor is spot on with the right level of sweetness and just a hint of cinnamon. Yum! Perfect for a snack any time if you ask me.
I was happy to discover I only needed to make minimal changes to the original gluten-containing recipe when making this cake.
I subbed the regular flour 1-to-1 with my blend and didn’t need to add any xanthan gum for structure. This is because buckwheat flour, potato starch, and arrowroot powder all have elastic properties that naturally bind gluten-free baked goods.
I added a little lemon juice to make the crumb even more tender, uped the spices slightly and that’s it! Perfect applesauce snack cake. I’m hoping my grain-free flour blend performs just as well in other recipes I’m trying to recreate.
In this post, I’ve linked back to a few recipes that I know will already work swapping out my flour blend for the dry ingredients.
I plan on using this flour from now on while I recreate gluten-free versions of my favorite baked goods!
- 1 cup (140 grams) Erin’s Grain-Free Flour Blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup unsweetened applesauce, room temperature
- 1 1/2 tablespoons coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/4 cup (52 grams) brown sugar
- 1/4 cup (52 grams) granulated sugar
- 1/3 cup chocolate chips
- Preheat the oven to 350F (325F if you’re using a glass pan). Lightly grease a 8×8 or 9×9-inch baking dish. Line with parchment paper if desired.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. (Be sure the applesauce is at room temperature or the coconut oil will solidify when you mix the wet ingredients together.) Add the wet ingredients to the dry and mix with a spatula or spoon until just combined. Stir in half the chocolate chips.
- Pour the batter into the prepared baking dish. Sprinkle the remaining chocolate chips on top. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!
*Erin’s Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder – More information here
*For High-Altitude: Add an additional tablespoon of Erin’s Grain-Free Flour Blend. Reduce the granulated sugar by 1 tablespoon. Add 1/4 teaspoon xanthan gum for improved structure.
Recipe adapted from Mel’s Kitchen Cafe