Gluten Free Applesauce Cake

Step 1

Preheat the oven to 350°F.

Step 2

Line an 8x8 cake pan with parchment paper and set it aside. Make sure to leave some overhang so the cake can easily be removed from the pan.

Step 3

Sift together gluten-free flour, buckwheat flour, baking powder, baking soda, kosher salt, and spices.

Step 4

In a separate bowl whisk together a large room-temperature egg. egg yolk, oil, applesauce, brown sugar, and vanilla extract until smooth.

Step 5

Add the wet ingredients to your dry ingredients and mix with a spatula until fully combined.

Step 6

Add the batter to your prepared pan and smooth out with an offset knife or a spoon.

Step 7

Bake at 350F for 22-25 minutes. The center of the cake will spring back when touched and a toothpick inserted in the middle should come out clean. If you have a digital thermometer, the internal temperature of the cake should be above 200F. IF you use a different size of the pan, please adjust the baking time accordingly. (The recommended baking time is for an 8" inch square baking pan)

Step 8

Allow the cake to cool for 10 minutes in the pan before removing it from the cake pan. Allow for it to cool completely on a cooling rack before frosting

Step 9

To make the cream cheese frosting, combine the room temperature unsalted butter, cream cheese, light brown sugar salt, kosher, and a generous teaspoon of vanilla extract in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until lighter in color and fluffy.

Step 10

Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.

Step 11

To frost these Gluten Free Applesauce Cake, drop the frosting in the middle of the completely cooled cake and use a spoon or an offset knife to spread it out evenly.

Step 12

Place the frosted cake in the fridge for 15-30 minutes before serving. This gives the cream cheese frosting time to set and it will be easier to slice.