Anne-Ashley
- Jan 15, 2019
- 3 min read

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.

Ingredients:

Dry

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)

Wet

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

Sauce

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

Directions:

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!