Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8 inch baking pan with gluten-free flour. You can also line the bottom with parchment paper for easier removal.
- In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves (if using), and salt. Ensure these dry ingredients are well combined to distribute the leavening agents and spices evenly throughout the cake.1 ½ cups gluten-free all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
- In a separate large bowl, whisk together the unsweetened applesauce, packed light brown sugar, and granulated sugar until smooth and well incorporated. This step helps to dissolve the sugars and create a moist base.1 cup unsweetened applesauce, ½ cup packed light brown sugar, ¼ cup granulated sugar
- Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually pour in the melted and slightly cooled unsalted butter while continuously whisking. Continue whisking until the mixture is smooth and emulsified.½ cup unsalted butter
- Add about half of the dry ingredient mixture to the wet ingredients and stir until just combined. Then, pour in the milk and stir until incorporated. Finally, add the remaining dry ingredients and mix until no dry streaks remain. Be careful not to overmix, as this can result in a tough cake, especially with gluten-free flours.1 ½ cups gluten-free all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, ½ cup milk
- Pour the cake batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
Stores beautifully, staying fresh for up to 3-4 days at room temperature in an airtight container. Can be refrigerated for up to a week. Freeze portions for up to 2-3 months.
