• Anne-Ashley

Delicious Apple Cake GF

My Great-Grandmother Sugar used to always have an apple cake made at her house for when company came over. They would grab a slice of apple cake and sip on coffee or tea. I think I was born in the wrong era really. I snacked on my families apple cake this Christmas and knew I needed to find a similar recipe that I could tweak to fit my acid reflux lifestyle. It is not everyday that this girl finds a cake she can actually have and also one that she enjoys eating. I LOVE this recipe. I ate an entire cake by myself. I gave one piece to Brent and one piece to my mom and the rest to my stomach. Brent came over and said "what happened to the cake?" I said "well I got a little rumbly in my tumbly when I was reading and ya know it just disappeared." It was that good y'all. Toffee has always been my favorite flavor and candy. Put a heath bar in front of me or a piece of english toffee bark and I am done for. In this recipe the glaze that goes over the top of the cake tastes just like toffee and it 100% is not. My mouth is watering as I am typing up this recipe because I want this cake SO BAD right now. Looks like I will be making one soon :) Please share this recipe with your friends and family! It is gluten-free and you wouldn't even know it and refined sugar free, plus it doesn't give you acid reflux. I call that a WIN.



  • 3 cups of almond flour

  • 6 TBS of coconut flour

  • 1 tsp of unflavored gelatin

  • 1 tsp of baking soda

  • 1/4 tsp of salt

  • 1 TBS of cinnamon

  • 1 cup of chopped pecans (optional)

  • 1 cup of unsweetened shredded coconut (optional)


  • 3/4 cup of pure maple syrup

  • 1 Tablespoon of vanilla extract

  • 3 large eggs

  • 1/4 cup of coconut milk

  • 10 Tablespoons of melted coconut oil

  • 2 large golden delicious or red gala apples peeled and finely chopped to = 3 cups


  • 4 TBS of unsalted butter

  • 1/4 cup of pure maple syrup or honey

  • 1/2 cup of coconut milk

  • 1/2 tsp of baking soda


  • Preheat the oven to 325 degrees and grease a bundt pan

  • Stir together the maple syrup, eggs, coconut oil, vanilla and coconut milk

  • Add in the almond flour, coconut flour, gelatin, baking soda, salt and cinnamon.

  • Fold in the apples, pecans and coconut.

  • Pour mixture into a well greased bundt pan.

  • Place in the oven on the middle rack for 60 minutes or until a toothpick comes out clean and the cake is a rich golden brown.

  • *** with 5-7 minutes left on the cake MAKE THE SAUCE.

  • Sauce: combine the butter, coconut milk, maple syrup and baking soda into a sauce pan. Bring to a boil and cook for 1 minute.

  • As soon as the cake comes out of the oven POUR THE MIXTURE over the hot cake while it is still in the bundt pan.

  • Let the cake rest for 1 hour**- this is important as the liquid needs to absorb so the cake does not fall apart.

  • After one hour place a plate over the bundt pan and hold them both together and flip the bundt pan over and the cake should easily flop out (hopefully all intact.)

This is a very moist and rich cake. If you want to have it firmer you can keep it in the fridge. I like mine room temp and even heated up for a few seconds in the microwave.This cake does freeze well!

recipe adapted from deliciously organic!

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