I stumbled across this recipe, by Bethenny Frankel, when I first discovered I was gluten intolerant. Since the recipe wasn’t gluten free I did a little tweaking and voila, gluten free and delicious. With a rich flavor, moist texture, a pinch of spicy sweet cinnamon and dark chocolate glaze, this little treat, is simply decadent!
For a little twist of nostalgia you can make this recipe into cupcakes that look like Hostess cupcakes. To fill the center of the cupcake – beat one egg white and add a teaspoon of vanilla and 1 tablespoon of agave, beat until stiff. Using a pastry syringe filler, put the egg white mixture into the syringe and insert into the bottom or top center of the cupcake. Frost the top with the chocolate glaze and add a little white chocolate drizzle on top. There you have it…a healthy and delicious version of the Hostess cupcake!
Cocoa Applesauce Loaf
Makes one 9×5″ loaf or 4 small loaves
- 1 cup almond flour
- 2/3 cup brown rice flour
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup sucanat or turbinado raw sugar
- 1/3 cup unsweetened cocoa
- 1 & 1/2 cup unsweetened applesauce
- 2 eggs
- 2 teaspoons of vanilla
- 1/2 cup dark chocolate chips or chocolate chunks
Preheat oven to 350° degrees. Line a 9×5″ loaf pan or 4 small loaf pans with unbleached parchment paper and set aside.
In large bowl, blend flour, baking powder, baking soda and cinnamon, add sugar and cocoa and whisk together; set aside.
In medium bowl, whisk 2 eggs until frothy, then add applesauce and vanilla and blend well.
Add wet ingredients to the dry ingredients in the large bowl and blend everything together. Stir in chocolate chips or chunks.
Pour batter into prepared loaf pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. If using small loaf pans bake for 20 to 25 minutes. Cool in pan 5 to 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
Melt 1 bar, about 1/2 cup dark chocolate – I use Chocolove Chocolate Bars – 1/2 orange and 1/2 70% dark chocolate – in microwave.
Drizzle and spread over cake.