Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.
In a large bowl, combine the shredded apple, unsweetened applesauce, organic canola oil, water, vanilla extract, and vinegar. Stir well.
Add the sugars and stir to combine. Add the gluten free flour, baking powder, baking soda, salt, nutmeg, cinnamon, an ginger. Mix well.
Pour batter in an 8x8 square pan.
Let cake cool completely, then dust with powdered sugar.
* I simply put the apple in the food processor and shredded it that way. You could also use a grater.
Store leftover cake in an airtight container - it should stay fresh for about 3 days.
If you would like to freeze this cake, wrap well in plastic wrap, and then wrap in aluminum foil. It should stay fresh in the freezer for up to 3 months.