Casserole Cake Without Wheat Flour: A Deliciously Gluten-Free Delight

Casserole Cake Without Wheat Flour: A Deliciously Gluten-Free Delight (Page 2 ) | March 14, 2025

Blend wet ingredients: In a separate bowl, beat the eggs. Add the applesauce, vanilla extract, milk, and melted coconut oil. Stir well to combine.

Combine wet and dry: Gradually add the wet ingredients to the dry ingredients. Stir until fully incorporated and a smooth batter forms.

Optional add-ins: If you’re adding chopped nuts, berries, or any other add-ins, gently fold them into the batter.

Pour into the casserole dish: Transfer the batter into the prepared dish, spreading it evenly.

Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool: Once baked, remove the casserole cake from the oven and let it cool for a few minutes before serving.

Serving and Storage Tips:
Serving: This casserole cake can be served warm, straight from the oven, or at room temperature. You can even serve it with a dollop of whipped cream, yogurt, or a drizzle of honey for extra indulgence.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to a month.