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11.13.20

Apple Cake with Maple Cream Cheese Frosting {Paleo}

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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
Print this Recipe
Did you make this recipe?
Leave a review
4.58 from 7 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

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Paleo Carrot Cake with Coconut "Cream Cheese" Frosting
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Reagan says

    November 16, 2020 at 10:35 am

    Can you use coconut sugar instead of maple sugar? Thanks!

    Reply
  2. Pamela says

    November 19, 2020 at 1:01 am

    Can you substitute flax eggs or an egg replacer or will that compromise the structure?

    Reply
  3. Cedo Aowo says

    November 19, 2020 at 1:38 am

    4 stars
    People with social anxiety https://tutuappx.com/ tend to feel lonely a lot of the time.

    Reply
  4. Amy says

    November 30, 2020 at 7:52 am

    5 stars
    This was so good! I was too lazy to make the layers. I just put it in a 9×13. The frosting is lick off the knife amazing. I used coconut sugar and a little cane sugar. I ran out of coconut. Definitely recommend this recipe! Thank you for creating such a yummy treat!

    Reply
  5. Kelsey says

    December 6, 2020 at 5:12 pm

    5 stars
    Delicious! Made this for my partner’s birthday. It was a resounding success!

    Reply
  6. maryloudevine says

    December 30, 2020 at 3:45 pm

    Can I try adding CBD oils to it? https://goldbee.com/cbd-oils/
    So is there any truth to the claims about CBD for weight loss? It’s hard to say and that’s largely due to the way the medicinal market works. The fact is that no research has ever proven the claims being made about CBD as a way to lose weight, but it’s certainly a good idea to know that CBD can be beneficial to your health. If it helps with the above mentioned effects, it’s probably safe enough to try out a little in your diet.

    Reply
  7. boxnovel says

    January 16, 2021 at 3:52 am

    I really love reading your blog. It is very well composed and easy to understand. Thanks very much!

    Reply
  8. Jennifer says

    February 10, 2021 at 2:00 pm

    5 stars
    I made this for our Christmas dinner and it was a hit! I used oat milk (no almond milk on hand) and two 9″ cake pans (misplaced 8″ pans) and it worked perfectly! The sponge was light and it was so tasty! Even my brother who isn’t GF had two pieces!

    Reply
  9. Jimme says

    March 21, 2021 at 5:40 pm

    I love cheese cake!
    regards
    https://technologywell.com/gta-vice-city-apk/

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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