What says fall more than apples, cinnamon, and pecans? Possibly all of these – baked into a wonderfully moist and delicious apple cake.
This apple cake uses almond meal and coconut flour – instead of wheat. And it’s filled with the sweetness of apple, a hint of cinnamon, and the rich, nutty bite of pecans.
Serve for dessert, after a warm and hearty bowl of Roasted Root Veggie Stew . Or enjoy as a quick breakfast with a cup of tea.
Apple Cake
- 20m
- 1h
- 1h 20m
Ingredients
- 3 c Fuji apples, or Gala apples (skin-on)
- 1 c chopped pecans
- 1 1/2 c coconut oil
- 3/4 c honey
- 3 eggs
- 1/4 c coconut milk
- 3 c almond flour
- 6 tbsp. coconut flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1 tbsp. ground cinnamon
- 1 tbsp. vanilla extract
Instructions
- Preheat the oven to 325F.
- Grate the apples and chop pecans. Melt the coconut oil, if not already liquid.
- Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, baking soda, sea salt, cinnamon and vanilla in a large bowl.
- Fold in apples, and pecans.
- Pour the batter into a greased and floured bundt pan.
- Bake for 1 hour until cake tester comes out clean and cake is a golden brown.
- Let the cake stand for 1 hour and then invert it onto a cake stand.
- Serve warm or at room temperature.
Nutrition
- 361
- 7g
- 24g
- 4g
- 26g
- 19g
- 31mg
- 17g
- 132mg
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