Apple Cinnamon Bundt Cake - Allergy Friendly

Name: Apple Cinnamon Bundt Cake - Allergy Friendly
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 12-24 slices, 12 serving(s)
Ingredients: 3 cups sugar; 2 1/4 cups coconut flour; 2 cups tapioca flour; 1 teaspoon salt; 3 tablespoons cinnamon; 4 teaspoons baking soda; 1 teaspoon cream of tartar; 1 cup coconut oil, melted; 3 tablespoons vanilla extract; 3 1/3 cups unsweetened applesauce

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Recipe by shancarter

This recipe was inspired by Marlena Curtis' "Fruit of the Day Cake" recipe, way back when I was still learning about what it means to be gluten-free and all the other food issues I didn't know I had. It has been through MANY iterations and adjustments, over the years, as I've had to adapt the recipe for different flours. The credit still goes to Marlena, although this recipe is quite different from her original recipe.

READY IN: 2hrs 45mins

SERVES: 12

YIELD: 12-24 slices

UNITS: US

INGREDIENTS

Nutrition

3

cups sugar
2 ¹⁄₄

cups coconut flour
2

cups tapioca flour
1

teaspoon salt
3

tablespoons cinnamon
4

teaspoons baking soda
1

teaspoon cream of tartar
1

cup coconut oil, melted
3

tablespoons vanilla extract
3 ¹⁄₃

cups unsweetened applesauce

DIRECTIONS

Preheat the oven to 350*F.
Grease a bundt pan (or pan of your choice) with coconut oil.
Mix dry ingredients well in a large mixing bowl.
Add wet ingredients and mix well again.
Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.).
Bake at 350*F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.).
Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.).
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Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.).
PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut.
This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: <a href="http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/">http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/</a>.

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