Have you ever been invited to a Thanksgiving dinner and didn’t know what to bring? Try this super-easy to make GLUTEN-FREE apple snack cake which has everyone’s favorite autumn flavors without being overly sweet or heavy. Complete Thanksgiving Recipe Collection
Honey replaces refined sugar and the oats, and a gluten-free flour baking mixture combined with almond flour provides a pleasing texture and “crumb.” Also, the addition of unsweetened applesauce allows the butter to be cut in half without sacrificing taste.
This scrumptious snack cake would also be the perfect choice for fall picnics, potlucks and tailgating parties.
Honey-Kissed Apple Snack Cake
Yield: 12 to 18 pieces (depending on desired size)
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Dry Ingredients
In a medium bowl, sift together all ingredients. Set aside.
Wet Ingredients
In bowl of electric mixer, cream butter. On medium-high speed, beat in honey, applesauce and vanilla. Beat in eggs. Scrape down sides of bowl as needed .
On low speed, blend in dry ingredients until just combined.
By hand, stir in oats, apples and chopped pecans.
Transfer batter to prepared pan; sprinkle with topping.
Bake for about 30 minutes or until a toothpick inserted into center comes out clean and top springs back when pressed with your finger. Allow to cool on a rack for 15 minutes before cutting.
Delicious paring! Enjoy cake warm with a scoop of vanilla frozen yogurt or ice cream!
Honey-Kissed Apple Snack Cake
Yield: 12 to 18 pieces (depending on desired size)
Ingredients
- Olive oil spray
Dry Ingredients
- 1 1/4 cups gluten-free flour mix like Trader Joe's or Bob's Red Mill
- 1/4 teaspoon xanthan gum see MPM Mini-Bites
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon dried ginger
Wet Ingredients
- 4 tablespoons butter softened
- 1/2 cup honey
- 1/4 cup unsweetened natural applesauce like Musselman’s
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1/3 cup rolled oats
- 4 cups chopped apples about 3 large
- 1/3 cup chopped pecans optional
Topping
- 1 tablespoon coconut palm sugar or brown sugar mixed with 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 11-inch baking dish with olive oil spray.
- In a medium bowl, sift together all dry ingredients. Set aside.
- In bowl of electric mixer, cream butter. On medium-high speed, beat in honey, applesauce and vanilla. Beat in eggs. Scrape down sides of bowl as needed.
- On low speed, blend in dry ingredients until just combined.
- By hand, stir in oats, apples and chopped pecans. (if using)
- Transfer batter to prepared pan; sprinkle with topping.
- Bake for about 30 minutes or until a toothpick inserted into center comes out clean and top springs back when pressed with your finger.
- Allow to cool on a rack for 15 minutes before cutting. Serve warm or room temperature.
Notes
Notes
Gluten-free baking flour mixtures and almond flour are smart choices for baking as they yield finished products that are tender and have a delicious taste. I commonly use Bob’s Red Mill available in natural food stores such as Whole Foods as well as in some supermarkets. Both are also available at Trader Joe’s. Note: when using gluten-free flour mixtures in cakes, the addition of xanthan gum is needed for a pleasing “crumb.” I use Bob’s Red Mill.
Favorite Thanksgiving sweet endings:
Coming to the Blog: Holiday Pumpkin Cheesecake
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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