Ingredients
Cake Batter:
- 2 large apples - I used honey crisp - peeled cored, and shredded or grated, water squeezed out completely.* You should have about 1 cup grated apples after squeezing
- 1 medium apple - peeled, cored, and diced into 1/4” pieces
- Squeeze of lemon juice - optional to avoid the apples browning
- 2 1/2 cups blanched almond flour
- 1/2 cup + 1 Tbsp tapioca flour divided
- 1 tsp baking powder ***see note to make corn free baking powder if desired
- 1/2 tsp baking soda
- 1 Tbsp + 1/2 tsp ground cinnamon divided
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp fine grain sea salt
- 5 large eggs room temperature
- 1/3 cup almond milk or other non-dairy milk
- 3/4 cup pure maple sugar or coconut sugar (I prefer maple)
- 1/4 cup coconut oil refined, melted and cooled to almost room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract optional
Maple Cinnamon Glaze:
- 1 Tbsp coconut oil melted but cooled to almost room temperature
- 1/2 cup powdered maple sugar coconut sugar is fine too if that's what you have on hand - **see note for instructions on making the powdered sugar
- 1 tsp ground cinnamon
- 2-3 tsp almond milk or other non-dairy milk
- 1/2 tsp pure vanilla extract
- Chopped nuts for garnish, optional
Instructions
Cake Batter:
-
Preheat your oven to 350° F and spray a 9 or 10” bundt cake pan with avocado oil spray to ensure your cake doesn’t stick.
-
Have your apples prepared as per the ingredients section. Toss the diced apples with the 1 Tbsp of tapioca and 1/2 tsp cinnamon and set aside.
-
In a large bowl, combine the almond flour, 1/2 cup tapioca, baking powder, baking soda, spices, and salt, set aside. In a separate large bowl, whisk together the eggs, milk, sugar, oil, and extracts until very smooth. Add the dry ingredients to the wet and stir until well combined. Fold in the shredded apples, but don’t add the diced apples yet.
-
Pour a little less than half the batter into the prepared cake pan. Sprinkle the diced apple mixture over the batter, leaving any juice in the bowl. Pour the remaining batter over the apples, scraping to get it all, and spread the top evenly.
-
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center of the cake comes out clean. I baked mine for exactly 40 minutes.
-
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Carefully turn the pan upside down over a cooling rack to release, and allow it to finish cooling on the rack while you prepare the glaze.
Glaze:
-
Stir together the maple sugar, coconut oil, vanilla and cinnamon, then add the milk slowly - 2 tsp first until you get a drizzly glaze, and only add the 3rd if it’s still too thick to drizzle on the cake.
-
Generously drizzle the glaze all over the partially cooled or cooled cake. Sprinkle with chopped nuts if desired and serve at room temperature - slightly warm is fine too. The glaze will harden as it cools. Enjoy!
Recipe Notes
Notes:
*It’s important to squeeze all the water out of the grated apples so the cake isn’t overly moist. Squeeze a little lemon juice over the apples if you want to avoid them browning (optional step - they’ll be fine without the lemon.)
**To make your own paleo powdered sugar blend 1 cup maple sugar (or coconut sugar) in a food processor or high speed blender and blend until it reaches a powdery consistency. Use just 1/2 cup for this recipe.
***To make your own paleo friendly baking powder, simply mix 1 tsp of baking soda with 2 tsp cream of tartar. Use just 1 tsp of the mixture for this recipe.
Nutrition
Calories: 247kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 68mg
Sodium: 187mg
Potassium: 129mg
Fiber: 4g
Sugar: 8g
Vitamin A: 124IU
Vitamin C: 2mg
Calcium: 107mg
Iron: 2mg