Apple Cake (Grain Free, Paleo, Gluten Free, Gaps)

If you have about 45 minutes to spend in the kitchen, Apple Cake (Grain Free, Paleo, Gluten Free, Gaps) might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 16 servings with 109 calories, 1g of protein, and 10g of fat each. For 40 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 2123 foodies and cooks. This recipe from Deliciously Organic requires baking soda, vanillan extract, coconut milk, and unsweetened shredded coconut. Overall, this recipe earns a not so awesome spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Crepe Quiche Lorraine (Grain-Free, Gluten-Free, Paleo, Gaps), Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free, Gaps), and Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free).

Servings: 16

 

Ingredients:

1/2 teaspoon baking soda

6 tablespoons coconut flour

1/2 cup coconut milk

1 teaspoon lemon juice

1 cup chopped pecans (optional)

1/4 teaspoon Celtic sea salt

1 cup shredded unsweetened coconut

1 tablespoon vanilla extract

Equipment:

bowl

oven

kugelhopf pan

frying pan

Cooking instruction summary:

Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).Pour the batter into a buttered bundt pan. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.Place butter, honey, coconut milk, lemon juice and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake (you might need to do this in 2 stages, as it can take a few minutes for the sauce to soak into the cake). Let the cake stand for 1 hour and then invert it onto a cake stand. Serve warm or at room temperature.The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.

 

Step by step:


1. Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).

2. Pour the batter into a buttered bundt pan.

3. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.

4. Place butter, honey, coconut milk, lemon juice and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake (you might need to do this in 2 stages, as it can take a few minutes for the sauce to soak into the cake).

5. Let the cake stand for 1 hour and then invert it onto a cake stand.

6. Serve warm or at room temperature.The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.


Nutrition Information:

Quickview
108k Calories
1g Protein
10g Total Fat
4g Carbs
2% Health Score
Limit These
Calories
108k
5%

Fat
10g
16%

  Saturated Fat
5g
34%

Carbohydrates
4g
1%

  Sugar
0.97g
1%

Cholesterol
0.0mg
0%

Sodium
79mg
3%

Alcohol
0.28g
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.49mg
25%

Fiber
2g
10%

Copper
0.14mg
7%

Magnesium
16mg
4%

Iron
0.65mg
4%

Phosphorus
35mg
4%

Vitamin B1
0.05mg
3%

Zinc
0.44mg
3%

Potassium
74mg
2%

Selenium
1µg
2%

Vitamin B6
0.03mg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need
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