2 cups (240 grams) gluten-free all-purpose flour such as Bob's Red Mill 1 to 1 flour
1.5 tsp baking soda
2 tsp baking powder
¼ teaspoon xanthan gum
½ teaspoon salt
2 tsp cinnamon
½ tsp ground ginger
pinch freshly-grated nutmeg
Instructions
Pre-heat oven to 325 degrees. Butter 2 x 6 inch cake pans, line with a round of parchment paper (if desired), dust with flour and tap out the excess.
Beat the sugar, oil, and applesauce in a stand mixer fitted with a paddle attachment on medium speed for about 3 minutes, then reduce the speed and add the eggs one at a time. Beat on medium speed until combined and creamy, about 3 more minutes. Add the vanilla and mix for 30 seconds.
Whisk the dry ingredients together and add slowly, mixing on low speed just until combined, then scrape the bowl and beat on medium speed for 2 minutes.
Distribute the batter evenly in the prepared pans and bake for 20 minutes without opening the oven, then rotate the pans and bake for an additional 10-15 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pans on cooling racks for 15-20 minutes or until the pan is cool enough to handle.
Run a sharp knife around the edges of the pans to loosen the cakes, then turn the cakes out onto the cooling racks, remove the parchment paper, and allow to come to room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/apple-cinnamon-cake-gf/