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Moist Chai Applesauce Cake

5 from 5 reviews

Incredibly moist and sticky applesauce cake spiced with cinnamon, ginger and cardamom. Topped with salted caramel glaze and pecans. Warming, rich and so delicious!

Ingredients

Scale

Cake

  • 1 packet chai tea
  • 1 cup water
  • 1 and 1/2 cup white rice flour
  • 1 and 1/2 cup almond flour
  • 1/4 cup arrowroot
  • 1/3 cup coconut sugar
  • 1 and 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 and 1/2 tsp ground ginger
  • 1 and 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 3/4 cup unsweetened applesauce
  • 1 apple, peeled and cut into very small chunks (golden delicious or russet)

Caramel Glaze

  • 1/2 cup coconut sugar (or other sugar)
  • 1/3 cup coconut cream
  • 1 tbsp brown rice syrup
  • 1 tsp vanilla
  • 1/8 tsp sea salt
  • 1/8 tsp cinnamon (optional, only for cinnamon lovers)

Instructions

  1. Preheat the oven to 350°F, grease and line with parchment paper a 9-inch square pan.
  2. Start by making the tea: heat one cup water over medium heat with 1 packet chai tea. Before it starts to boil, remove from heat and let sit for about 10 minutes. Discard the tea packet and set aside the tea.
  3. In a large bowl, mix together the white rice flour, almond flour, arrowroot, coconut sugar, baking soda, baking powder and spices.
  4. Pour in the melted coconut oil, maple syrup, applesauce and 1 cup chai tea.
  5. Whisk until everything is well incorporated, some clumps may remain, it’s okay. Stir in the apple chunks and mix again. The batter will be fairly thick.
  6. Spread the batter into the prepared pan.
  7. Bake for about 35 minutes. Remove from the oven and let cool completely for at least 1 hour.

Caramel Glaze

  1. In a medium saucepan, combine the coconut sugar, coconut cream and brown rice syrup.
  2. Bring to a boil and let simmer for about 10 minutes, stirring from time to time to make sure it doesn’t burn. The mixture will become darker and thicker. Remove from heat once it can coat the back of a spoon.
  3. Stir in the vanilla extract and sea salt and pour on top of the cake. Top with pecan nuts or chocolate chips.
  4. Since the cake is very moist and sticky, I recommend making big slices, they will hold together better, avoid 1-inch slices please! Keep the cake covered at room temperature, or in the refrigerator for a firmer texture.

Notes

If you are in a hurry and don’t have time or patience to make the caramel glaze, you can replace it with a simple expresso sugar glaze: in a bowl, mix together 1 and 1/2 cup powdered sugar, 3 tablespoons almond milk, 1/2 tsp vanilla extract and 1/2 tsp expresso powder.

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