Via Dorie Greenspan's Book: Baking from my Home to Yours - adapted by Isabelle
For the cake:
180 ml (2/3 cup) applesauce
200 ml (1 cup) brown sugar -
10 ml (2 tbsp.) pure vanilla extract
175ml (1 cup) rice flour
100 ml (1/2 cup) tapioca flour
100 ml (1/3 cup) tapioca starch
7,5 ml (1 1/2 tsp.) baking powder
1 ml (1/4 tsp.) baking soda
10 ml (2 tbsp.) cinnamon
2.5 ml (1/2 tsp.) tonka bean - optional
1 Cortland apples into small dice
raisins 125 g (1/2 cup)
120 g (1/2 cup) macadamia nuts into pieces - optional
For the sauce:
60 ml (1/4 cup) soy milk
125 g (1/2 cup) brown sugar
2.5 ml (1/2 tsp.) tapioca starch
15 ml (1tbsp.) corn syrup
5 mL (1 tsp.) vanilla
1 ml (1/4 tsp.) tonka bean - optional
15 ml (1 tsbp.) calvados - optional
For the cake: Preheat oven to 350 ° F (180 ° C).
Lightly spray pan 20 x 45 cm of vegetable oil.
Sift rice flour, tapioca starch, tapioca flour, baking powder, the baking soda, cinnamon, tonka bean and ground salt.
Stir in raisins, chopped apple and macadamia nuts.
Heat slightly the applesauce in the microwave.
Add brown sugar and eggs one at a time, stirring well between each addition.
Pour the vanilla and stir.
Stir in dry ingredients and mix gently.
Pour into your baking pan.
Bake approximately 25 to 30 minutes.
Cool on wire rack.
Then pour the caramel sauce.
Wait 1 hour, then cut into pieces.
For the caramel sauce:
Place all ingredients in a saucepan and bring to boil.
Boil 5 minutes.
Cool completely before pouring over cake.