Quinoa Applesauce Cake
VG, GF, DF*

Yield: 1 Cake

I loved this delectable gluten-free cake. As sugar is no longer the staple it used to be in my pantry, I did not realize until I was half way through the recipe that I had only half the amount of unrefined sugar indicated. I replaced the missing half cup sugar with 1/8 teaspoon stevia extract powder. The cake turned out great and my husband and I were able to enjoy a dessert with less sugar in it. The applesauce and currents also work to sweeten this cake.

Ingredients

1 3/4 cups quinoa flour
1 cup currents
1/2 cup chopped pecans
1/2 tsp baking soda
1/2 tsp alum-free baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 cup unsalted, sweet butter -- OR
-- 1/2 cup organic canola oil *
1 cup Sucanat sugar or maple sugar
1 lg organic egg
2 cups unsweetened, organic applesauce

Directions

Preheat oven to 350 degrees F. Sprinkle 1/4 cup of the flour over the currants and nuts and set aside. Blend the baking soda, baking powder, salt and cloves with the remaining quinoa flour. Separately mix together butter or oil, sugar, and egg. Combine all ingredients, adding the fruit and nuts at the end. Spoon into an oiled 8 x 8 - inch cake pan and bake for 40 to 45 minutes or until the cake tester inserted in the center comes out clean.

"One of the tastiest gluten-free cakes I've ever tried. This was my first time using quinoa flour. It smelled like cornbread while baking, though only had a hint of a corn-like flavour. Good texture; spices greatly enhance the flavours of the quinoa, currants and applesauce."

Robin Russell, tester

Recipe from: Eat Right 4 Your Type by Dr. Peter J. D'Adamo

Recipe published: Spring, 2001

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