Prep 10 mins
Cook 40 mins
This is a bit of a work in progress. I made this cake up because I had apples to use up and was craving something chocolate-y. It's quickly made with ingredients which I usually have on hand, and it tastes pretty good, but it's not five-star-terrific yet. So if you choose to try it and come up with suggestions to improve it, I'd be very grateful! I used erythritol in place of sugar, but of course you can use sugar or xylitol. I think half brown sugar or evaporated cane juice would be very good, too. With 2/3 cup sugar it's probably not very sweet, so if you're sweet toothed, use 3/4 cup of sugar or other sweetener. Don't overbake it or it will get dry. I found that the toothpick should not come out completely clean. The cake is ready when it feels soft and springy pressing the top slightly, 35 minutes in my oven.
- 1 cup brown rice flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca starch
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon xanthan gum
- 2⁄3 cup erythritol or 2⁄3 cup sugar
- 1⁄4 cup unsweetened applesauce
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 teaspoon vanilla
- 1 large apple
- 1 cup water
- Grease 9'' round spring form.
- Preheat oven to 350 degrees F or 180 degrees Celsius.
- In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
- In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
- Peel and core apple, chop into small pieces and add to water / applesauce mixture.
- Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
- Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.
A nice moist snacking cake. The only changes were to decrease the sugar to 1/2 cup and use Recipe #145505 for the spices. The apples were finely cut but I think next time I would prefer to grate the apple. Made for Culinary Quest 2014.