Big Mama’s Fresh Apple Cake—Gluten-free, Soy-free, Egg-free, Dairy-free, Sugar-free
1 and 2/3 cups sorghum flour
1/2 plus 1/3 cup arrowroot starch
2 teaspoons baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons xanthan gum
1 and ¼ teaspoons cinnamon
1 cup canola oil
48 packets of Truvia® (If you use pure stevia, use the amount equivalent to 2 cups sugar)
4 cups grated apples (Granny Smith) and all liquid from grating – do NOT peel (about 3 large apples)
1/2 cup unsweetened applesauce
1 cup chopped pecans, fairly small (best to break apart with your fingers to retain the oil)
Preheat oven to 350 degrees (conventional) or 325 degrees (convection).
Grease a 9 x 13-inch pan.
Whisk sorghum flour, arrowroot starch, baking soda, baking powder, xanthan gum, and cinnamon until blended. Core apples, but do not peel; grate. Combine all ingredients and mix together with a spatula. Bake at 325 for 40-45 minutes in a conventional oven (convection oven: 325º for 35 minutes), or until toothpick comes out clean. Cool before slicing. Yield: 18-24 servings.
(Note: A convection oven usually is set 25 degrees below the setting on a conventional oven; for this cake, I baked only at 325 degrees, as 300 degrees is too low to get a good result when baking.)