Apple Cake with Maple Cream Cheese Frosting {Paleo}

This post is sponsored by Chelan Fresh and all opinions are my own, as always.  

This warmly spiced apple cake is perfect no matter the season!  You’re going to love the moist tender cake layers filled and topped with a dairy free cream cheese frosting.  It’s absolutely addicting topped with crushed candied pecans!  This showstopper cake is a family favorite, gluten and grain free, dairy free and paleo friendly. 

Once fall rolls around I become apple obsessed, especially in the baking department!  

There are obviously a ton of apple goodies you can choose to bake from breads and muffins to pies and tarts and crisps.  

I decided it was time to make a show-stopping apple cake complete with thick layers of maple cashew “cream cheese” frosting.  

It’s a little different from any of my previous cashew based frostings and I know you’re going to absolutely love it!  

In addition to the dreamy frosting, the cake itself is perfectly sweet with warm spices and, of course, just the right amount of apple flavor.  I used these incredible apples that are wonderful for baking which made the cake even more of a treat. 

About Chelan Fresh Lucy Apples 

Lucy™ Apples are grown in the heart of Central Washington by a small group of pioneering growers who are passionate about developing new varieties. Through years of research and development, they discovered they could grow a great tasting, pink-red interior apple.

Lucy™Apples are part Honeycrisp, which give them their sweet, tangy flavor and crunchy texture we all love. But that is where the resemblance ends, these apples are also part Arlie Red which gives them a naturally red flesh inside that will surprise and delight. 

Lucy™Rose has a red skin and sweet berry notes in the flavor profile. Lucy™Glo has a gorgeous yellow skin that allows the red interior glow from within and is tangy with a hint of sweet.

The incredible Lucy™ apples are perfect for creating show stopping desserts like this Apple Cake with Maple Frosting.  They are available at numerous locations across the United States. Click here for more information and the store locator to find a retailer near you!  Lucy.fruitlocator.com.

What You Need to Paleo Make Apple Cake with Maple Cream Cheese Frosting

I separated the ingredient list into what you’ll need for the frosting and the cake batter.  Here’s everything you’ll need to prepare this apple cake:

Frosting:

• raw cashews, soaked in hot water for at least 2 hours
• refined coconut oil
• coconut cream or full fat coconut milk
• maple sugar
• 2 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract 
• 1/8 tsp fine sea salt

Cake:

• coconut oil spray
• blanched almond flour
• arrowroot flour, or tapioca
• baking soda 
• tsp fine sea salt
• apple pie spice
• arge eggs, at room temperature 
• unsweetened almond milk, at room temperature
• melted refined coconut oil, cooled
• coconut sugar or maple sugar
• maple syrup or raw honey
• pure vanilla extract
• peeled and grated apples (about 2) squeezed well between paper towels to remove excess water
• Chopped pecans or candied pecans, for garnish

How to Make Paleo Apple Cake with Maple Cream Cheese Frosting

Prepare the frosting first so it can chill while you make the cake.  In a high speed blender, such as a Vitamix, or a food processor, blend all the frosting ingredients well until smooth and creamy.  Chill the frosting in the refrigerator for an hour before using it, or up to overnight.

Preheat your oven to 350° F and line the bottom of two 8” cake pans with a circle of parchment paper.  Spray the bottom and sides lightly with coconut oil spray.  

In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and spices.  In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, syrup or honey, and vanilla until very smooth.  Stir the dry ingredients into the wet until well combined.  After squeezing as much water out of the grated apples as possible, fold them into the batter.  

Divide the batter between the two prepared cake pans and bake for 25-28 minutes or until golden brown and a toothpick inserted near the center of the cake layers comes out clean.  Remove from the oven to cool on wire racks for at least 10 minutes before carefully removing from the cake pans.  Continue to cool the cake layers on the wire rack until they reach room temperature.  

You can chill the cake layers before frosting to make it easier if you desire.  Frost the cake with the chilled frosting between the layers and over the top.  Sprinkle with chopped candied pecans to serve. 

How to Store Leftover Cake 

It’s best to store the leftover cake covered in the refrigerator for up to one week.  

You can also make the cake ahead of time, complete with frosting!  Bake and frost the cake up to two days ahead of time, cover, and refrigerate.  Just allow the cake to sit at room temperature for at least 30 minutes before serving.

I hope you’re ready for a delicious apple cake that also happens to be good for you!  It’s amazing for the holiday season but you’ll want to bake it year round.  Grab your apples and preheat your oven because it’s time to bake – let’s go!

Apple Cake with Maple Cream Cheese Frosting {Paleo}

Apple Cake with Maple Cream Cheese Frosting

This warmly spiced apple cake is perfect no matter the season! You’re going to love the moist tender cake layers filled and topped with a dairy free cream cheese frosting. It’s absolutely addicting topped with crushed candied pecans! This showstopper cake is a family favorite, gluten and grain free, dairy free and paleo friendly.

Author: Michele Rosen

Prep Time: 25 minutes

Cook Time: 25 minutes

Cooling Time: 1 hr

Course: baking, Dessert

Cuisine: dessert, Gluten-free, Paleo

Keyword: apple, cake, cashews, gluten free, paleo

Servings: 12 servings

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4.65 from 14 votes

Ingredients

Frosting:

• 2 1/4 cups cashews soaked in hot water for at least 2 hours
• 1/3 cup refined coconut oil
• 2 Tbsp coconut cream or full fat milk
• 3/4 cup maple sugar
• 2 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Cake:

• Coconut oil spray
• 3 cups blanched almond flour
• 1/2 cup arrowroot flour or tapioca
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 Tbsp apple pie spice*
• 4 large eggs at room temperature
• 1/3 cup unsweetened almond milk at room temperature
• 1/2 cup melted refined coconut oil cooled
• 1/2 cup coconut sugar or maple sugar
• 1/2 cup maple syrup or raw honey
• 2 tsp pure vanilla extract
• 1 cup peeled and grated apples** about 2 squeezed well between paper towels to remove excess water
• Chopped pecans or candied pecans for garnish

Instructions

1. Prepare the frosting first so it can chill while you make the cake. In a high speed blender, such as a Vitamix, or a food processor, blend all the frosting ingredients well until smooth and creamy. Chill the frosting in the refrigerator for an hour before using it, or up to overnight.
2. Preheat your oven to 350° F and line the bottom of two 8” cake pans with a circle of parchment paper. Spray the bottom and sides lightly with coconut oil spray.
3. In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and spices. In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, syrup or honey, and vanilla until very smooth. Stir the dry ingredients into the wet until well combined. After squeezing as much water out of the grated apples as possible, fold them into the batter.
4. Divide the batter between the two prepared cake pans and bake for 25-28 minutes or until golden brown and a toothpick inserted near the center of the cake layers comes out clean. Remove from the oven to cool on wire racks for at least 10 minutes before carefully removing from the cake pans. Continue to cool the cake layers on the wire rack until they reach room temperature.
5. You can chill the cake layers before frosting to make it easier if you desire. Frost the cake with the chilled frosting between the layers and over the top. Sprinkle with chopped candied pecans to serve. Store leftover cake covered in the refrigerator for up to one week. You can also make the cake up to two days ahead of time, cover, and refrigerate. Just allow the cake to sit at room temperature for at least 30 minutes before serving. Enjoy!

Recipe Notes

*sub in 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves if you don’t have apple pie
**I used Chelan Fresh Lucy apples for this which are similar to pink lady and honeycrisp. Any crisp, sweet-tart apples will work well.

Nutrition

Calories: 593kcal

Carbohydrates: 49g

Protein: 12g

Fat: 42g

Saturated Fat: 17g

Cholesterol: 55mg

Sodium: 275mg

Potassium: 273mg

Fiber: 4g

Sugar: 29g

Vitamin A: 85IU

Vitamin C: 2mg

Calcium: 118mg

Iron: 3mg

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Want More Paleo Apple Recipes?  Try One of These!

Classic Apple Pie

Vegan Apple Pie Bars

Caramel Apple Tart 

Apple Crumble Pie

Glazed Apple Bundt Cake

Caramel Cinnamon Baked Apples

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