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:

Equipment:

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:

covered percent of daily need