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

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.
1/2 cup (66 grams) coconut flour, 3/4 cup (75 grams) finely ground blanched 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
In a medium bowl, mix together the wet ingredients (eggs through vanilla).
4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (160 grams) maple syrup, 1/2 cup (141 grams) apple butter, 2 teaspoons vanilla
Add the dry mix to the wet mix and stir just until combined.
Stir in the apples.
1 cup (117 grams) 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, stir together the almond butter, maple syrup, cinnamon, melted coconut oil, vanilla and salt.
4 1/2 tablespoons (72 grams) almond butter, 5 tablespoons maple syrup, 1 teaspoon cinnamon, 1 1/2 tablespoons (22 ml) coconut oil, 1 tablespoon vanilla extract, pinch salt
Let the cake 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.

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

Ingredients

For the glaze:

Instructions

Notes

Nutrition