Wet:

• ¾ cup unsweetened applesauce {I used homemade}
• 1½ cups maple syrup
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 1 tsp almond extract
• 1 tbsp lemon juice
• ¼ cup water or non-dairy milk

Dry:

• 2¼ cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ tsp guar gum}
• 1 tbsp cinnamon
• ⅛ tsp of each of the following: nutmeg, cloves, cardamom
• dash of salt
• 1 tsp baking soda

Fold-Ins:

• ½ cup finely chopped rhubarb
• 1 cup frozen raspberries {fresh will work too, but may color cake a little}

Raspberry Frosting:

• ¼ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
• 2 tbsp non-dairy butter of your choice
• ¼ cup maple syrup
• ½ cup cashews {presoaked in hot water for at least 15 mins to soften, and strained}
• 2 tsp pure vanilla extract
• 1 tsp pure almond extract
• dash of salt
• ½ cup raspberries {I used frozen, but fresh would work fine}