A super moist apple butter bundt cake full of fall flavor and with maple cinnamon almond butter glaze!
A few weeks ago, I made Homemade Apple Butter and since then, I’ve been baking up a storm with it. My apple butter didn’t have any added sweetener at all in it, so if you use store bought apple butter, this cake will definitely be quite a bit sweeter than intended. It’s not that sweet to begin with so it probably won’t be overly sweet!
The maple cinnamon glaze is based off of this yummy Maple Cinnamon Almond Butter. You roast the almonds and then process them in a food processor with maple syrup, cinnamon, vanilla and a little coconut oil. Hands down the best powdered sugar free glaze I’ve ever had. It even hardens a little like a regular glaze!
My only regret is that I didn’t make about 50% more and just smother the cake in it. I’m thinking that would have been a good move.
I’ve been making a lot of goodies with my homemade apple butter. Here’s my first grain-free creation!
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.
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!
This recipe is enough to fill a bundt pan. I’m sure you could double the recipe for a regular 12-cup bundt pan, but I’m unsure of the baking time. I’m guessing it’d be around 50 – 60 minutes. Or you could make these as cupcakes! Bake for 14 – 16 minutes. It’ll yield 16 cupcakes.
Be sure to grease your bundt pan very, very well. My cake didn’t want to come out without putting up a fight first. I had to coax it out by running a knife around the edge of the pan.
Enjoy! :)
Paleo Apple Butter Cake
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 slices
Ingredients
- 1/2 cup (66 grams) coconut flour
- 3/4 cup (75 grams) almond flour
- 1 1/4 teaspoons baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 4 eggs
- 7 tablespoons (98 grams) coconut oil*, melted
- 1/2 cup maple syrup
- 1/2 cup apple butter
- 2 teaspoons vanilla
- 1 cup (117 grams) cored and peeled apples, chopped into 1/4″ chunks
- 1/2 cup almonds
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 1/2 tablespoons coconut oil 1, melted
- 1 tablespoon vanilla extract
- pinch of salt
For the glaze:
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Prepare a 6-cup bundt pan by greasing it with coconut oil or butter very well.
- In a large bowl, mix together the dry ingredients (coconut flour through salt). If your coconut flour is lumpy, sift it into the dry ingredients.
- In a medium bowl, mix together the wet ingredients (eggs through vanilla).
- Add the dry mix to the wet mix and stir just until combined.
- Stir in the apples.
- Pour the batter into the pan and bake the cake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Let the pan cool for 10 minutes in the pan, and then turn out onto a wire rack to cool.
- To make the glaze, roast the almonds (still at 350) for 10 minutes or until they smell toasty.
- Let the almonds cool for 5 minutes (and no longer!) and then process in a food processor until almond butter forms.
- Add the maple syrup, cinnamon, melted coconut oil, vanilla and salt
- Process until it’s well combined.
- Let it cool completely at room temperature before glazing the cake. If it’s very runny, stick the glaze in the refrigerator for a few minutes so that it firms up a little. If it’s too runny, the glaze will just fall off the cake.
- Once the cake is completely cool, arrange the cooking rack over a large plate or another clean surface (some glaze will drip off the cake).
- Pour the glaze on top of the cake.
- Remove the cake to a serving plate.
- Cover the cake and store it in the refrigerator for up to 5 days.
Notes
- I used refined coconut oil. If you use unrefined, this might have a slight coconut flavor but I doubt it. I’m pretty sure all those spices will cover it up!
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
26 comments on “Apple Butter Cake (grain-free, dairy-free)” — Add one!
I cannot view the actual recipe on this page: Apple Butter Cake
Please reload the page. :)
Do you have this recipe posted anywhere else? The link no longer works.
Sorry about that! She’s deleted and redone her website. You should be able to view the recipe here (and I’ll get the recipe posted over here tomorrow).
Thanks so much! I look forward to making this. It looks delicious.
You’re welcome! Hope you’ll enjoy it. :)
Where can i find the recipes for this cake? The link is sending to another website..
Thanks for letting me know! Looks like she’s deleted and redone her website. You should be able to view the recipe here.
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
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. :)
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!
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. :)
Oh this cake is just dreamy!!! I need a slice with my coffee to make all things right in the world ;)
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 :-)
Such a great looking cake!
Love the glaze that you came up with! Can’t wait to try it!
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!
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. :)
Gorgeous cake and I love that maple syrup infused glaze!
Thanks, Laura! :)
Those apple chunks are calling my name!
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!
Wish I had a slice for my coffee right now!! Gorgeous!!
I’d love to be able to share! :)
Erin, this cake sounds scrumptious. I love the healthy glaze.
Thanks, Jennie! :)