Polka-Dot Cake

Lawren MonetaBy Lawren Moneta  , ,   , ,

September 30, 2015

Getting your kids to help mix together this cake ensures it will come together in a snap. Gluten-free and dairy-free, this is the perfect treat for lunchboxes, after school or after dinner. For a bit of extra indulgence on special occasions, try topping slices with a dollop of coconut whipped cream and extra berries.

  • Yields: 9 to 12


⅓ cup (75 ml) coconut sugar

½ cup organic unsweetened applesauce

2 tbsp (30 ml) grapeseed oil

1 tsp (5 ml) pure vanilla extract or ½ tsp (2 ml) vanilla powder

½ tsp (2 ml) finely grated orange zest

2 large free range eggs

1 cup (250 ml) gluten free flour

1 tsp (5 ml) baking powder (aluminum-free)

¼ tsp (1 ml) salt

½ tsp (2 ml) ground Ceylon cinnamon

1 cup (250 ml) fresh or frozen mixed organic berries


1Preheat oven to 350 F (180 C). Line an 8 inch (20 cm) square baking pan with parchment paper and set aside.

2In a bowl whisk together sugar, applesauce, oil, vanilla, orange zest and eggs until thoroughly combined.

3In another bowl, whisk together flour, baking powder, salt and cinnamon.

4Add flour mixture to applesauce mixture and whisk until just combined. Pour batter into prepared baking pan and sprinkle berries overtop.

5Bake cake in preheated oven until a wooden skewer inserted in center comes out clean, about 30 minutes.

6Allow cake to cool in pan to room temperature on a wire rack before cutting and serving.


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