This healthy apple cake is slightly sweet, moist and fluffy with hints of cinnamon. It's the perfect paleo, gluten free and sugar free dessert for holidays or any occasion.
Course Dessert
Cuisine American
Keyword Apple Cake, paleo cake, Sugar Free Dessert
First, preheat the oven to 325°F. In a bowl, combine the almond flour, coconut flour, granulated sweetener, sea salt, baking soda and cinnamon and mix together.
Add the eggs, vanilla extract, almond milk, applesauce and apple cider vinegar to the bowl and mix with a stick blender, hand mixer or food processor until smooth. Then add 1 tbsp melted coconut oil while mixing until it's fully incorporated. Let the mixture sit for a couple minutes to allow the coconut flour to settle and firm up a bit while you cut up the apples.
Cut 2 apples into uniform slices. Grease an 8 inch cake pan with 1 tbsp coconut oil. Pour cake batter into the cake pan.
Arrange the apple slices on top of the cake batter. Sprinkle with cinnamon.
Bake at 325°F for 45-55 minutes or until a toothpick inserted in the cake comes out clean.
Let cool before removing from the pan. Sprinkle liberally with swerve confectioners sweetener.
Notes
Subtract 11g carbs per serving from sugar alcohols to achieve net carbs. This recipe makes a total of 8 slices. Net carbs for one slice is 5.6g.
The combination of almond flour and coconut flour is what helps make the texture of this cake so great. What one flour lacks, the other one makes up for. It's best not to substitute these flours as it will drastically change the texture. Be sure to use blanched almond flour, not almond meal.
The apple sauce adds moisture as well as a little extra apple flavor and sweetness. Without the apple sauce you may end up with a more dry or brittle cake.
I used granulated monk fruit sweetener for this recipe to make it sugar free. You can substitute that for any other granulated sweetener such as coconut sugar, swerve or organic cane sugar.
The addition of apple cider vinegar helps to make the cake a little more fluffy by reacting with the baking soda.
The eggs are critical to making this recipe work since they are needed as a binder with the coconut flour. They also make the cake fluffy. It's best not to substitute them.
I cannot attest to any other substitutions apart from the ones mentioned above. Any other changes to the original recipe may change the flavor and/or texture and might result in an inedible cake. However, if you do experiment and find substitutions that work well, please comment below to help others who may want to make similar changes.