Gluten Free Applesauce Cake

Celebrate apple season with this easy Gluten Free Applesauce Cake with Brown Sugar Cream Cheese Frosting. This delicious fall dessert is made in one bowl, featuring buckwheat flour for a nutty, earthy flavor. The rich, creamy frosting adds a touch of sweetness from brown sugar, making this cake the perfect comforting treat for autumn gatherings or whenever the sweet tooth strikes.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Applesauce Cake with my own gluten-free flour blend, King Arthur Measure for Measure and Bob's Red Mill 1-to-1. While all 3 gluten free flour blends created a tender, moist crumb and provided an outstanding flavor, overall, the cake made with King Arthur Measure for Measure was my personal favorite. Nevertheless, it is worth noting that while I haven't tried other brands of flour in this recipe, it doesn't necessarily mean that they won't work. The flour blend used to create this delicious gluten free cake recipe includes xanthan gum.

Buckwheat Flour: Buckwheat is a gluten-free flour made from the seeds of the Fagopyrum esculentum plant, which is related to rhubarb and sorrel. It is darker in color with an earthy flavor. I use Arrowhead Mills Organic Buckwheat flour in my baking. Make sure to purchase buckwheat flour and not buckwheat groats (unless you have your own flour mill).

Applesauce: Make sure to use unsweetened apple sauce without any added flavorings. You can use homemade apple sauce if you like but storebought works perfectly fine here.

Spices: I use a mix of ground cinnamon, ground ginger, nutmeg, allspice, and ground black pepper to spice my applesauce cake. Ground black pepper may seem like an unusual addition, but it provides a slight heat that helps balance the cake's sweetness. It also intensifies the other spices by adding a subtle warmth, enhancing the overall flavor.

What is Buckwheat?

Buckwheat flour is made from the groats (seeds) of the Fagopyrum esculentum plant, which is related to rhubarb and sorrel. Despite its name, buckwheat isn’t related to wheat; it's often referred to as an ancient grain and is classified as a "pseudocereal," like amaranth and quinoa—seeds from non-grass plants that are used similarly to grains.

Buckwheat flour has a nutty, earthy flavor, with some even describing it as having a hint of umami. If you've never tried buckwheat flour before, this recipe for Gluten-Free Applesauce Cake is a great introduction. However, don’t be tempted to use only buckwheat flour, as it can result in a dry, crumbly texture. Instead, it’s best when blended with other gluten free flours to create a well-balanced and moist baked good.

How to make a Gluten Free Applesauce Cake

This Gluten Free Applesauce Cake takes no time to make. All you really need is a few mixing bowls, a whisk, a flexible spatula and a small offset knife. You will also need an 8 x 8 square baking pan. A 9-inch square pan will also work but the applesauce cake will be thinner, so make sure to adjust your baking times accordingly. No need to use a stand mixer or an electric hand mixer for the cake which makes this recipe a breeze to make.

1. Preheat the oven to 350F and put the wire rack in the middle. Choose either an 8x8 or 9x9 baking pan and give it a light spray of cooking spray. Then, line the pan with parchment paper, making sure to leave some extra paper hanging over the edges.
2. In a small bowl combine the gluten free multi purpose flour, buckwheat flour, baking soda, baking powder, kosher salt, and spices. With a whisk stir the ingredients to combine them evenly. Set aside.

3. To a large mixing bowl add the brown sugar, canola oil or another neutral oil, one large egg and egg yolk, vanilla extract and unsweetened applesauce.
4. Whisk the ingredients together until smooth
5. Mix in the dry ingredients into the wet ingredients. The batter will be thick. Avoid overmixing the batter to prevent a denser gluten free applesauce cake.

6. Transfer the gluten free applesauce cake batter to the prepared cake pan. With the back of a spoon or a small offset knife, smooth out the batter evenly.
7. Place the Gluten Free Applesauce Cake in the preheated oven and bake at 350F for 23-25 minutes. The top of the cake will be golden brown and a toothpick inserted into the center of your cake comes out clean. IF you use a different size of the pan, please adjust the baking time accordingly. (The recommended baking time is for an 8" inch square baking pan)
8. Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack.

Brown Sugar Cream Cheese Frosting (Small Batch)

Please make sure the butter and the cream cheese are at room temperature. I always use full-fat cream cheese that is sold in blocks.

1. To make the cream cheese frosting, combine the room temperature unsalted butter, cream cheese, light brown sugar salt, kosher, and a generous teaspoon of vanilla extract in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until lighter in color and fluffy.
2. Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.
3. To frost these Gluten Free Applesauce Cake, drop the frosting in the middle of the completely cooled cake and use a spoon or an offset knife to spread it out evenly.
4. Place the frosted cake in the fridge for 15-30 minutes before serving. This gives the cream cheese frosting time to set and it will be easier to slice.

Storage & Freezing

Store any leftovers of this delicious applesauce cake in an airtight container in your refrigerator for up to 3 days. Because of the cream cheese frosting, I don't recommend storing it at room temperature. Since the cake is oil based, it should be moist and ready to eat without allowing for it to come to room temperature. (Unless you don't enjoy cold frosting, then please allow for it to come to room temperature before serving)

You can also freeze slices of the frosted cake for up to one month. The cream cheese frosting should maintain its texture. The unfrosted cake freezes a lot easier and can be frozen for up to 2 months.

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