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Serves 12
Cake:
1 cup brown rice flour
1 cup sorghum flour
½ cup tapioca starch
½ cup cornstarch or potato starch
1 ½ teaspoons xanthan gum
1 ¾ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted or non-dairy butter, room temp
1 ¼ cups sugar (evaporated canned juice or coconut palm sugar may be subsituted)
¾ cup (packed) light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/3 cups unsweetened applesauce
2 medium Fuji or Gala apples, peeled, cut into 1/3-inch cubes (about 2 cups)

Spiced Cream Cheese Frosting:
1, 8-ounce package reduced fat or non-dairy cream cheese, room temperature
½ stick unsalted or non-dairy butter, room temperature
2 teaspoons vanilla extract
Pinch of salt
3 cups powdered sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup coarsely ground walnuts (optional)

Directions:
Position rack in center of oven and preheat to 350°F. Lightly oil two 9-inch-round cake pans with 2-inch-high sides. Whisk first 12 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until smooth.  Add eggs one at a time, beating well after each addition. Beat in vanilla, then brandy, if desired (mixture may look curdled).  Add flour mixture to egg mixture in thirds alternating with the applesauce. Beat until blended after each addition.  Fold in apples.  Divide batter between cake pans; smooth tops.

Bake cakes on the center rack until tester inserted into center of each comes out clean, about 45 to 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks.   Cool completely.

Note: Cake can be made a day ahead. Wrap each cake in plastic and store at room temperature.

Frosting:
Using electric mixer,  beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.   Add the cinnamon and nutmeg and beat briefly to incorporate.

Transfer one cake to serving platter, flat side down. Drop half of frosting (about 1 1/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, flat  side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with walnuts.

Let cake stand at room temperature 1 hour to allow frosting to set slightly. Or cover loosely and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

Adapted from GlutenFreeMakeovers.com