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Baked Apple Gingerbread Cake


Let's get this straight right now- baking with whole grain, gluten-free flour, while avoiding butter, refined sugar and eggs does not typically make for super moist, easy and delicious baking. Until now mes amis (that's my friends in French dear sweet Americans).

See, a new baby arrived in my family in December and the only person who loves a slice of dry cake with tea more than my mom, is my sister-in-law Carly and she was well in need of some great cake.

I failed her though. I did.

This cake wasn't dry at all. It was super moist, just sweet enough and way too good to have around the house. What was my secret weapon?

Apple gingerbread cake recipe that is gluten and dairy free. Vegan friendly.

Apple sauce. I love using apple sauce in my gluten free baked treats because it works in three magical ways to make for baking success.

1. Apple sauce has a naturally occurring pectin which acts as a binding agent to help with gluten-free baking.

2. Apple sauce has a natural sweetness to it so less additional sweetener is needed.

3. Apple is fibre rich which helps to hold in and retain moisture. This means it can also replace some of the oil in most recipes.

Something about using apple sauce whether it be in muffins, pancakes, brownies or cake, always seems to do the trick.

The inspiration for this recipe came from the gorgeous version created by my dear friend Kristin.

Apple gingerbread cake

Baked Apple Gingerbread Cake


Prep time: 

Cook time: 

Total time: 

Yield: Serves 4-6

Dry Ingredients
  • ¾ cup gluten-free brown rice flour
  • ¾ cup gluten-free buckwheat flour
  • ¼ cup sunflower seed meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg, freshly ground
  • pinch of clove
  • pinch of sea salt
Wet Ingredients
  • 1 tbsp fresh grated ginger
  • ¼ cup succanut or coconut sugar
  • ¼ cup maple syrup
  • ¼ cup black strap molasses
  • ⅓ cup applesauce
  • ⅓ cup water
  • 1 Tbs apple cider vinegar
  • ¼ cup ghee, butter or coconut oil
  • 1 tbsp chia, ground and mixed with ¼ cup warm water

Make It Like So
  1. Preheat oven to 350 F
  2. Line cake pan with parchment or grease with butter/oil and dust with flour.
  3. Mix together all dry ingredients.
  4. In a separate bowl or blender, whisk/gently blend together the grated ginger, sugar, syrup, molasses, apple sauce, water vinegar and butter/oil.
  5. Mix wet into dry and add the chia paste.
  6. Pour into cake pan and smooth out with a spatula
  7. Bake for about 25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

You may wish to use 2 cups of your own favourite gluten-free flour blend.

What are some of your favourite baking substitutions?

27 Responses to “Baked Apple Gingerbread Cake”

  1. Rose said… September 8, 2013
    Made it this morning. DEEE-LICIOUS!! And it was a hit with the kids too. Will definitely be making these a lot this fall and winter.
  2. achircop said… October 10, 2013
    I made this last night and brought it into work this morning. It is already GONE. My kids and hubby loved it too. I will definitely be making more tonight. I used the leftover pulp from your apple cider recipe (also amazing btw), added medjool dates (I didn't use molasses)and the result was unbelievable and super moist! Thank you again for coming to speak at our firm yesterday as well!
  3. […] This cake is rich in spicy holiday flavours, spices that also add a super healthy dose of immune power. This is the perfect weekend afternoon cake to be served with a hot cup of tea. GET THE RECIPE […]
  4. Riley said… June 8, 2015
    LOVE this one! I pull it out at every family gathering and no one can ever believe its gluten and refined sugar free. Great recipe!
  5. Sandy said… September 6, 2015
    Sounds like a great recipe I can't wait to try it. I'm trying to "print" a copy (via the print icon) but keep getting an error telling me that page is missing.
  6. Tanya said… September 25, 2015
    Out of all gf flours I only have coconut and almond flour at the moment. Can I sub with those? Can I just grind up some brown rice and some buckwheat into flour? I have grinding Vx attachment, would that work? I am itching to try this! :)
    • Unfortunately those are too drying and heavy to bake an awesome cake. You'd need loads of eggs which is essentially changing this recipe right up- so can't really offer much guidance beyond that. Grinding whole grains or event nuts into a flour, won't work as it will be too fiber heavy.
  7. Nanna said… November 30, 2016
    Just did it this morning, tastes amazing, fits perfectly for the holidays. Just one question: do you think I can also bake it in muffin tins? Would be the perfect potluck food for the christmas party at the kids' daycare. Thanks
  8. Kerry-Anne Pumphrey said… December 9, 2016
    Hi, what size of cake pan - 8" spring form??? thank you
  9. Lindsay said… December 12, 2016
    "dust with flower"! Hehehe! :-)

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