Desserts

Applesauce Gingerbread with Caramel Apple

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Avg. rating 4 from 6 votes.

Recipe Information

# of Servings: 12

Recipe Created By: katy

Ingredients

1/2 cup garbanzo flour

3/4 cup white rice flour

3/4 cup potato starch

1/2 cup tapioca starch

2 tsp xanthan gum

1/4 tsp salt

1 1/2 tsp baking soda

1 Tbsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp grated nutmeg

6 Tbsp margarine

1/2 cup granulated sugar

1/2 cup unsulfured molasses

1 2/3 cup unsweetened applesauce

Caramel Apple Topping:

3 Pink Lady or other variety apples

4 Tbsp margarine (dairy and/or soy-free as needed)

1/2 cup packed light brown sugar

1/2 tsp vanilla

1 tsp cinnamon (for topping)

1/4 tsp nutmeg

Directions

Mix the dry ingredients (garbanzo flour through nutmeg) together in a large bowl.

In a small sauce pan, over medium heat, melt the margarine, stir in sugar and dissolve. Add the molasses and applesauce to the margarine and sugar and heat gently while stirring to thoroughly combine.

Make a well in the flour mixture, and pour in warm wet ingredients. Stir until all ingredients are thoroughly combined.

Pour batter into a greased 9″ round cake pan. Bake in the center of the oven at 350 °F for 35 minutes or until cake springs back to the touch.

To prepare the caramel apple topping, peel and dice the 3 apples. Melt the 4 Tbsp margarine in a medium sauce pan over medium heat. Add the apples and cook for about 5 minutes until the apples begin to soften. Add the brown sugar, cinnamon, and nutmeg. Cook over medium-low to medium heat for approximately 25 minutes until the apples are very soft and the liquid has reduced. Yield 1 1/2 cups.

Serve gingerbread warm or at room temperature with 2-3 Tbsp warm topping.

Notes

Iron Chef KFA Battle Apple November 2006 – Gluten and soy free.

Challenger’s Statement:

The challenge of making a decadent, Thanksgiving table worthy gluten, soy, dairy, and egg-free dessert was the inspiration for this recipe. There are a lot of ingredients in this recipe, but is no more difficult to make than any other gingerbread or coffee cake once you have them all on hand. The caramel apple topping could also be used with many other recipes or treats.

Substitutions

Butter can be substituted for the margarine for those who do not have a milk allergy.

1/4 cup maple syrup may be substituted for 1/3 cup applesauce.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.