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Apple-cinnamon raisin cake (GF)

Every year for my birthday, I request the same cake. I’m not sure exactly how far back this goes, but at least since high school, and probably earlier.  That is, if you’re counting, at least 20 years asking for the same exact cake year after year. When I found out I had Celiac’s Disease, I thought this meant the end of my favorite birthday cake.

In the spirit of complete disclosure, I pretty much thought this was the end of enjoying food, too, but that’s another story for another day.  But eventually, with my mother’s help, we figured out how to make this gluten-free.

And I still loved it. It is my favorite dessert and preferred birthday treat.

Apple-cinnamon raisin cake (GF)

Serves: 12 large pieces


  • 1 c buckwheat flour
  • 1 1/2 c pamela’s baking mix (or 1 1/2 c brown rice flour and xantham gum)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/2 c canola oil
  • 2 c sugar
  • 2 eggs
  • 1 1/2 c unsweetened applesauce
  • 1/2 c raisins
  • 1/2 c chopped walnuts
Combine flour, baking powder, cinnamon, nutmeg, salt, cloves, and baking soda. Set aside.  In a separate bowl, add the oil, eggs, sugar and remaining wet ingredients.  Mix in the dry ingredients and stir just until combined.  Pour into a 13x9x2-inch pan (I like to put a little non-stick in the pan). Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean (bake at 375 if you are below 2000 feet, but watch carefully).
I think this cake is good on it’s own, but for added deliciousness, top with this delightful glaze (mix 2 T melted butter, 2 T coffee, 3 c powdered sugar, and 1 teaspoon vanilla).  Add extra coffee if the frosting is too thick to spread and frost the cooled cake.
And then enjoy this cake more anything. Ever.
I was lucky enough to celebrate my birthday with my family for first time in almost a decade. It was amazing, and, yes, this cake was there, and it was just as good as it was 22 years ago.

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