INFO
| Servings | 8 |
| Prep time | 40 minutes |
INGREDIENTS
| All Purpose Gluten-Free Flour | 160 grams |
| Baking Powder | 1 tsp |
| Cinnamon | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Ground Allspice | 1/8 tsp |
| Unsweetened Applesauce 80 grams Maple Syrup | 185 grams |
| Coconut Oil (melted) | 60 milliliters |
| Walnuts (chopped) | 30 grams |
| Raisins 1 tsp Arrowroot Powder (optional) | 40 grams |
Step 1
Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice. Then add the applesauce, maple syrup, and coconut oil.
Step 3
Fold in the walnuts and raisins. Transfer the batter to the cake pan and bake for 30 to 40 minutes or until a toothpick comes out clean. Dust with arrowroot powder (optional) and enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
SERVING SIZE
A 9-inch cake pan was used to make 8 servings.
NUT-FREE
Omit the walnuts.
MORE FLAVOR
Add a pinch of salt and ground cloves.
ADDITIONAL TOPPINGS
Top with whipped coconut cream, cream cheese, or coconut ice cream.
ALL PURPOSE GLUTEN-FREE FLOUR
This recipe was developed and tested using Bob's Red Mill All Purpose Gluten-Free Flour. If using another type of flour, note that results may vary.
NUTRITION PER SERVING
| Calories | 208 |
| Carbs | 31g |
| Fat | 9g |
| Protein | 2g |
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