In case, you didn’t know…

I love baking.

I love baking. I love eating. And I love photographing it. I issued myself a challenge when planning my blog posts for 2016: one new recipe a month to share with you, dear readers. I have also decided to bake my way through Good Morning Baking! but change everything to gluten free, because obviously I want to eat what I bake. (This was supposed to be January’s recipe but I kind of forgot about it in my drafts. Oops).

I may, at times, share a meal or drink recipe but most will be dessert-like items because who doesn’t love a good dessert?

This project will allow me to practice my gluten-free recipe conversions and food photography/styling. Plus, you will get yummy recipes once a month! Win-Win-Win.

I went through the cookbook and selected three recipes. I then sent the names to my boyfriend and asked him to choose. This is how I landed on the Caramel Applesauce Cake as my first science project… ummmm… experiment… ummmm… recipe. I hope you all enjoy!


The recipe below is my modified version. I swapped out items for gluten free and some spices but I did keep the raisins. I do not like raisins in baked good but I am trying to expand my palette.

(disclosure: Cookbook link is an Amazon Associate link. I would earn pennies if you ordered through the link).


  • 2 3/4 cup all-purpose gluten-free flour
  • 1 1/4 tsp Xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 4 eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened applesauce
  • 3/4 cup canola oil
  • 1 cup raisins

Caramel topping:

  • 1 cup firmly packed brown sugar
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup whole milk


  1. Preheat oven to 325 degrees. Spray a 9×13 inch baking pan with non-stick spray.
  2. In a large bowl, mix flour, xanthan gum, baking powder, baking soda, cinnamon, ginger and salt.
  3. In a medium bowl, whisk together the eggs and granulated sugar, then add the applesauce and oil and whisk until combined.
  4. Make a well in the flour mix and pour in the applesauce mixture. Stir until combined. Fold in the raisins. Spread batter in the prepared pan.
  5. Bake until the cake springs back when pressed gently in the center, 38 to 45 minutes. Let cool slightly on a wire rack, in the pan.
  6. While the cake is cooling, make the caramel topping. In a medium saucepan, combine the brown sugar, butter and milk over medium heat. Bring to a boil, stirring until the sugar dissolves. Boil uncovered, stirring constantly until the topping is bubbling and thickened. About 5 minutes.
  7. Poke the surface of the warm cake all over with a fork. Pour the hot caramel topping evenly over the cake. If the caramel pools, swirl it over the cake to be absorbed.
  8. Let cool before serving.


I reheated the cake in the microwave for about 10 seconds before eating. It was delicious. I am still not 100% sold on raisins in baked goods but it wasn’t as bad as I remember. (It has been ages since I had a baked good with raisins). I never got around to it, but this cake would be amazing warm with a scoop of vanilla ice cream on it!

What, besides vanilla ice cream, would you top this cake with?

Categories: Gluten Free


Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.