Allergy Freindly Fresh Apple Cake

Last week was Curtis's birthday, and I wanted to make a cake we could all enjoy. I got out my all time favorite church cookbook and started searching for recipes that I thought I could modify. This fresh apple cake was one marked in my Great Grandma Garner's cookbook as one of her favorites, so I figured it had to be good. With some heavy modifications to meet our dietary needs, it was a success. This will likely be Cooper's birthday cake. Sorry, I didn't get a picture.

1 cup light colored oil (I use canola)
2 flax egg replacer
2 cups sugar (go for the organic, not that nasty refined stuff)
1 tsp vanilla (make sure it is gluten free if you are sensitive)
1/2 cup unsweetened natural applesauce
3 cups featherlight gf baking mix (or your other favorite gluten free mix)
1 tsp baking soda
1 tsp salt
1 tsp EnerG egg replacer (not prepared, just the powder)
1 1/2 tsp xanthum gum
1 tsp cinnamon
3 cups chopped fresh apples

Beat together the flax egg, sugar, oil, vanilla, and applesauce. Sift together dry ingredients, making sure everything is evenly distributed, then slowly mix into the wet ingredients. Then fold in the chopped apples.

Now, you have some options. The original recipe was cooked in a greased and floured bundt pan for 325 degrees for 65-70 minutes. For time and convenience sake, I made mine into cupcakes and used the muffin liners. I believe they cooked about 30-35 min on 325. Just until golden brown and a toothpick comes out clean. It also has a glaze, but I didn't think it needed it for the cupcakes. They were kind of like a muffin with out it. I think if I would have made it in a bundt, I would have used the glaze. Here's that recipe:
1 1/2 cup powdered sugar
3 tbsp water
2 tsp vanilla
Mix together and pour over cake.
Enjoy!