IMG_0799 (1)

This is a great gluten free “base cake” meaning, you can mix around the flavors to make whatever kind of gluten free cake you like.  Switch the apple sauce for persimmon pulp or pumpkin puree, switch walnuts for pecans or add some chocolate chips.  Have fun with it!


IMG_0801 (1)


Made in a 8 1/2-4/12 loaf pan

2 cups gluten free flour (Bob’s Red Mill is my favorite)

1 teaspoon xantham gum

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 1/2 tablespoons arrowroot powder

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup coconut oil

1 cup packed light brown sugar

1 teaspoon vanilla extract

1 1/2 cups apple sauce (organic, unsweetened)

1/2 cup toasted walnuts, chopped (plus more for garnish)


1 cup powdered sugar

2 tablespoons coconut oil

1 tablespoons almond milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt


Preheat oven to 350°F with rack in middle. Grease a 8 1/2-4/12 loaf pan with coconut oil.

For the cake, whisk together flour, xantham gum, baking powder, baking soda, arrowroot, salt, and spices.

Beat coconut oil, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Beat in the apple sauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into the center comes out clean,  45-50 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a cooling rack and cool completely.

For the glaze, combine all of the ingredients in a small pan over low heat.  It will harden, so use immediately or reheat before using.