Apple Butter Cake (grain-free, dairy-free)

A super moist apple butter bundt cake full of fall flavor and with maple cinnamon almond butter glaze!

Apple Butter Cake (grain-free, dairy-free)

I’ve been making a lot of goodies with my homemade apple butter. Here’s my first grain-free creation! It’s super moist and bursting with fall flavor. I don’t normally make bundt cakes just because I don’t need so much cake, but for my guest post for Rose at The Clean Dish, I wanted to do something special.

The best part of this cake is the glaze. Although I’ll sometimes use powdered sugar (mostly just in glazes), I really wanted to stay processed sugar free for this cake. So I was really worried about how I’d make my cake a little prettier. I just thought it was impossible to make a glaze without powdered sugar.

Apple Butter Cake (grain-free, dairy-free)

I was whipping up a batch of maple cinnamon almond butter when it hit me – add some coconut oil and bam! Super healthy glaze. So it’s just almonds, maple syrup, cinnamon and a little coconut oil. Yum!

For the apple butter cake recipe, you’ll have to pop on over to The Clean Dish.

Want some other apple goodies? Here are some of my favorites!

100% Whole Grain Apple Fritters - just as delicious as the more traditional kind! | texanerin.com
100% Whole Grain Apple Fritters
Apple Cake Bars – 100% whole grain and quick and easy to make! | texanerin.com
Apple Cake Bars (100% whole grain)
Cinnamon Apple Oatmeal Bread – 100% whole grain, incredibly moist and has the most amazing flavor! | texanerin.com
100% Whole Grain Cinnamon Apple Oatmeal Bread
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18 comments on “Apple Butter Cake (grain-free, dairy-free)” — Add one!

  • Anna Marie Vandecavey
    ♥♥♥♥♥
    says
    October 15, 2013 @ 11:16 pm

    Absolutely delicious….even my husband had extra slices and he won’t usually eat any of my new recipes(no white anything), so that says something in itself.
    It has such great flavor, I’m gonna make it again, with apples being so I abundance right now

    Reply
    • Erin replies to Anna Marie Vandecavey
      October 21, 2013 @ 9:59 pm

      So sorry for the slow reply! I’m so happy that you and your picky husband liked the cake. ;) My husband is the same way with sweets so I totally understand! Thanks a ton for the feedback and the rating. :)

      Reply
  • Salvegging @ salvegging.blogspot.com says
    October 9, 2013 @ 12:05 am

    Hey Erin! This looks so good : ) I’m looking for a nice cake utilizing apple butter and almond flour. Do you think using all almond flour would be a doable swap in your recipe? I don’t stock coconut fl at the moment. Would you just lower the maple syrup? Thanks!

    Reply
    • Erin replies to Salvegging @ salvegging.blogspot.com
      October 9, 2013 @ 12:04 pm

      Hi there! :) I wish I knew how to properly sub almond flour for coconut flour but I haven’t been able to find a real trick. If you reduce the maple syrup, the cake won’t be sweet enough and I have no idea how much you’d have to reduce it by. So sorry I couldn’t be more of a help! I definitely recommend getting some coconut flour. It’s pretty expensive but it lasts for a really long time! Even for someone who bakes with it pretty often. :)

      Reply
  • ashley - baker by nature says
    October 1, 2013 @ 5:06 pm

    Oh this cake is just dreamy!!! I need a slice with my coffee to make all things right in the world ;)

    Reply
  • Eat Good 4 Life says
    September 29, 2013 @ 6:24 pm

    Oh wow, I haven’t been here for a while. I am missing a lot of the great goodies you have been baking lately including this bundt cake. I have only use my bundt cake once or twice before so I think it is time to bake with it. This recipe is a great contender :-)

    Reply
  • Kathryn says
    September 27, 2013 @ 9:51 pm

    Such a great looking cake!

    Reply
  • Jessica @ A Kitchen Addiction says
    September 27, 2013 @ 5:40 pm

    Love the glaze that you came up with! Can’t wait to try it!

    Reply
  • Nikki Grace says
    September 26, 2013 @ 8:20 pm

    I just made this recipe and I wish you all could taste it!!! It’s amazing! I made a couple modifications based on what I have on hand. I don’t have a bundt pan so I made muffins. I do not have any coconut flour so I used all almond flour (1 1/4 cup). I use xylitol almost exclusively as a sweetener in my cooking because of the low glycemic index and easy ratio conversions. In this recipe I used 2 tsp maple flavoring and 3 tbsp xylitol instead of the 1/2 cup maple syrup. I also used two tsp pumpkin pie spice instead of the nutmeg, ginger, clove, allspice because it’s what I had. I can’t keep the family out of them! They LOVE them and I love that they are so energy packed!

    Reply
    • Erin replies to Nikki Grace
      September 26, 2013 @ 10:41 pm

      Wow! You’ve already made it?! That’s awesome. I’m so happy that you liked the cake! And your subs sound great. I was going to say that I was surprised it came out because of of your almond flour / coconut flour change (since coconut flour requires so much more moisture) but then I saw that you didn’t use the maple syrup. Good call! You definitely know what you’re doing. ;) Thank you so very much for the feedback! I really, really appreciate it. :)

      Reply
  • Laura (Tutti Dolci) says
    September 25, 2013 @ 9:31 pm

    Gorgeous cake and I love that maple syrup infused glaze!

    Reply
  • Rachel @ Baked by Rachel says
    September 25, 2013 @ 3:25 pm

    Those apple chunks are calling my name!

    Reply
    • Erin replies to Rachel @ Baked by Rachel
      September 25, 2013 @ 9:44 pm

      Yes. They want out of my refrigerator and into your tummy. I can’t do any more apple cake. 4 apple cakes… it’s too much for me to eat on my own!

      Reply
  • Liz @ The Lemon Bowl says
    September 25, 2013 @ 2:42 pm

    Wish I had a slice for my coffee right now!! Gorgeous!!

    Reply
  • Jennie @themessybakerblog says
    September 25, 2013 @ 2:20 pm

    Erin, this cake sounds scrumptious. I love the healthy glaze.

    Reply

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