Gluten Free Apple Pecan Cake
Indulge in the warm, comforting flavors of this Gluten Free Apple Pecan Cake, a delightful dessert bursting with fall-inspired ingredients. Made with diced fresh apples, crunchy pecans, and a perfectly spiced cinnamon batter, this cake is irresistibly moist and packed with wholesome flavor. The use of unsweetened applesauce and a mix of granulated and brown sugars adds natural sweetness, while gluten-free all-purpose flour ensures a treat that's kind to those with gluten sensitivities. Ready in just over an hour and topped with optional powdered sugar or whipped cream, this crowd-pleasing cake is perfect for any occasion, from cozy family dinners to festive gatherings. Whether you serve it warm from the oven or chilled the next day, every bite is a celebration of rustic charm and sweet indulgence!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Apples, peeled, cored, and diced
- 1 cup Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, beat together the granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until just incorporated. Be careful not to overmix.
Fold in the diced apples and chopped pecans until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream for added sweetness.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 37.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
