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This paleo applesauce cake is a grain-free apple cake full of sliced apples, apple sauce and cinnamon. It is a lovely gluten-free snacking cake.

Paleo applesauce cake on a plate.

I love a good apple dessert, especially in the Fall. My apple muffins, apple pie energy bites, and apple gummies are some of my favorites.

This applesauce cake is gluten-free and Paleo because it is made with almond flour and coconut flour. It is naturally sweetened with honey and is a yummy snack or dessert.

Why this recipe works

  • It is great for those with allergies. It is gluten-free, dairy-free, grain-free, soy-free, and peanut-free.
  • It is made with healthier ingredients like honey and almond flour.
  • It is easy to make and full of flavor.
Paleo applesauce cake fresh out of the oven.

Recipe ingredients

  • apple
  • maple syrup
  • almond flour
  • coconut flour
  • baking soda
  • baking powder
  • cinnamon
  • nutmeg
  • eggs
  • honey
  • vanilla
  • coconut oil
  • banana
  • apple sauce

Additions/ Substitutions

  • Instead of maple syrup, you can use honey.
  • Instead of honey, you can use maple syrup.
  • Instead of coconut oil, you can use olive oil.

Step by step instructions

Paleo applesauce cake before baking.
Step 1

Step 1: Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Combine the bowls. Then pour the batter into a pan and put apples into the batter vertically.

Paleo applesauce cake after baking.
Step 2

Step 2: Bake!

Recipe FAQs

What kind of apple can I use in this recipe?

Any of your choice! Granny smith, pinklady, Gala, Fiji.

How do you store this cake?

Cover the cake with aluminum foil and leave on the counter for 3-4 days.

How do you serve this cake?

You can serve it by itself, with fruit, with whipped cream or with almond butter on top.

Paleo applesauce cake cut into pieces.

Other apple recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

4.20 from 5 votes

Paleo Applesauce Cake

Servings: 6
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
A simple cake made with apple sauce and apples and made with grain-free flours.



  • Preheat the oven to 350 degrees.
  • Cover a 9.25 X 5.25 X 2.75 loaf tin in wax paper.
  • Cut 1 apple into long vertical thin slices and then cut those slices in half horizontally (this is to ensure that the slices aren’t so long that they stick out of the batter), then put the slices into a small bowl. Pour 2 tsp maple syrup on top of the apples. Then put 1/2 tsp of cinnamon and 1/8 tsp of nutmeg on top of the sliced apples and mix everything together with a spoon. Set the bowl aside.
  • In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, salt, 1/2 tsp cinnamon, and 1/8 tsp nutmeg together with a fork. Set the bowl aside.
  • In bowl 2, mix the eggs, honey, vanilla, coconut oil, and mashed banana together with an electric mixer until well mixed. Add the apple sauce and mix with the electric mixer until well blended.
  • Put bowl 1 into bowl 2 and mix with an electric mixer.
  • Pour the batter into the waxed loaf tin and pat it down evenly with the back of a metal spoon or a spatula.
  • Then start vertically inserting the slices of apples into the batter in rows. Make sure to insert the apple slices close together but still leaving some batter in between each slice. Also make sure the rows of apples aren’t too far apart. Once all the apple slices are upright in the batter, bake for 60 minutes.
  • Remove from the oven and let cool completely.
  • Remove the wax paper from the cake and enjoy!


Calories: 329kcalCarbohydrates: 47gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 359mgPotassium: 168mgFiber: 7gSugar: 35gVitamin A: 119IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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  1. Our whole family enjoyed the cake! We omitted the honey and used 1/8 cup of monkfruit sweetener (my husband can’t have sweeteners aside from fruit) and it was great. I think we could even use less sweetener next time, but we are pretty sensitive to sweetness. The texture and flavor were both spot-on. Will definitely be making this one again!5 stars

  2. Is there something that could be substituted for the banana? (And don’t say that it’s such a small amount you won’t taste it – yes, I would. I am one of those super-tasters. Minute amounts, I can detect and strong flavors like broccoli are intolerable.) Bananas and cantaloupe were something my Mother had to keep in the laundry room if she bought them, and she and my dad would have them when I wasn’t around. Even the smell of a banana will give me dry heaves.

    1. Hmmm, I have not tried to replace banana here so I’m not totally sure what would work best. I have a hunch that pumpkin puree would work. I recommend trying these Paleo Apple Crumb Muffins on my site. They are fantastic and no banana!

  3. This recipe was really good! I was out of almond flour, so I ground up flax seeds as a replacement, and it worked really well! I’ve done this a couple of times recently — one to one replacement, and it worked great each occasion!4 stars

    1. You’d have to use extra almond flour. Coconut flour is way more absorbent that almond flour, so you’ll need about 3/4-1 cup almond flour to replace the 1/4 cup coconut flour. I’m not sure how it would change the recipe as a whole, but if you try it let me know!

  4. This was soooo good. It’s a great dessert that even people who don’t eat paleo can enjoy. It tastes like real, guilty-pleasure cake. I used maple syrup instead of honey and it enhanced it with maple flavor. I saw that someone said 1/2 a cup of honey made it too sweet, so I added 1/4 a cup of maple syrup and tasted it. I ended up using a little over 1/4 a cup and it was perfect.

    1. I’m thrilled to hear it! I love this cake and it’s great to hear that a little over 1/4 cup of maple syrup works well 🙂

  5. Madame Constance Marshall was an old acquaintance ( friend and neighbor ) of your maternal grandmother…
    She was a young married woman when the Great War started and had to feed and take care of her family while her husband was in the army… ( for the 4 years of that terrible war / WW1 ). She did everything she could to find food and store it, knowing that the winters will be terrible. One of the year she stored so many apples for the times to come that she invented many recipes. This is one of the best one, it was always her signature cake… Thank you Dominique I remember the smile on her face…5 stars