Gluten-free Almond Flour Apple Cake (Paleo)
A very Fall inspired, cinnamon-filled fluffy cake that is brimming with apples.
Servings: 8 slices
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon (ceylon is best)
- ¼ cup maple syrup
- ¼ cup honey
- 3 eggs
- 1/4 cup olive oil
- 1/2 cup apple sauce
- 1 1/2 cups diced apples this was 1 apple for me
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch round pan and cover in parchment paper.
- Mix the almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon together in a large bowl.
- In another large bowl, add the maple syrup, honey, eggs, olive oil, and apple sauce. Whisk.
- Pour the dry ingredients into the wet ingredients and mix.
- Fold the diced apples into the batter
- Pour the batter into the round baking pan. Top with a few slices of apples to decorate the top.
- Bake for 35-40 minutes, until the cake is set and golden.
Notes
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of maple syrup, you can use honey.
- Instead of honey, you can use maple syrup.
- Instead of olive oil, you can use avocado oil.
- Instead of apple sauce, you can use pear sauce.
- Instead of apples, you can use pears.
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 316mg | Potassium: 92mg | Fiber: 4g | Sugar: 19g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg