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paleo apple cake close-up showing a slice on a white plate

Paleo Apple Cake (gluten-free, dairy-free, grain-free)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 1 hour 45 minutes
This paleo apple cake is super moist, full of fall flavor and made with a blend of almond and coconut flours for the best texture. Topped off with an amazing caramel-fudge frosting!

Ingredients

For the cake:

  • 1 3/4 cups + 2 tablespoons (188 grams) finely ground blanched almond flour
  • 3 tablespoons + 2 1/4 teaspoons (30 grams) coconut flour sifted if lumpy
  • 3/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs 50 grams each out of shell, room temperature
  • 7 1/2 tablespoons (105 grams) refined coconut oil melted
  • 1/2 cup (160 grams) maple syrup or honey
  • 3 tablespoons (36 grams) coconut sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup (120 grams) peeled and coarsely grated apples
  • 1 3/4 cups (220 grams) Granny Smith apple chunks about 1/4" in size

For the frosting:

  • 2/3 cup (160 ml) maple syrup
  • 7 tablespoons (112 grams) cashew butter
  • 1/3 cup (75 grams) refined coconut oil
  • 2 1/2 teaspoons vanilla extract
  • 1/8 - 1/4 teaspoon salt if your cashew butter is unsalted

For decoration:

  • 1/2-1 cup chopped and roasted walnuts or pecans

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8"x8" pan with a sheet of parchment paper.
  • In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
    1 3/4 cups + 2 tablespoons (188 grams) finely ground blanched almond flour, 3 tablespoons + 2 1/4 teaspoons (30 grams) coconut flour, 3/4 teaspoon baking soda, 3/8 teaspoon salt, 1 1/2 tablespoons ground cinnamon, 1/4 teaspoon ground nutmeg
  • In a large bowl, mix together the eggs, oil, maple syrup, coconut sugar, and vanilla.
    3 large eggs, 7 1/2 tablespoons (105 grams) refined coconut oil, 1/2 cup (160 grams) maple syrup, 1 tablespoon vanilla extract, 3 tablespoons (36 grams) coconut sugar
  • Add the dry mix to the wet and mix just until combined.
  • Gently fold in the grated apples and then the chopped apples.
    3/4 cup (120 grams) peeled and coarsely grated apples, 1 3/4 cups (220 grams) Granny Smith apple chunks
  • Pour the batter into the pan and bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting, about 1 hour.
  • In a small saucepan, mix together the maple syrup, cashew butter and coconut oil over medium heat. Add salt, if using (starting off with 1/8 teaspoon and adding more, if needed). At first it might not appear to come together well but be patient.
    2/3 cup (160 ml) maple syrup, 7 tablespoons (112 grams) cashew butter, 1/3 cup (75 grams) refined coconut oil, 1/8 - 1/4 teaspoon salt
  • Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If it hasn't, boil for up to another minute. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined.
    2 1/2 teaspoons vanilla extract
  • Let cool about 5-10 minutes and then pour over the cooled cake. Top with chopped nuts, if desired.
  • Store the frosted cake in the refrigerator for up to 3 days.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • The nutrition information does not include any decoration ingredients.
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤