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Paleo Apple Spice Cake (nut/coconut/grain/sugar/dairy free)

Posted on Sep 27, 2015 | 0 comments

Paleo Apple Spice Cake (nut/coconut/grain/sugar/dairy free)

Paleo Apple Spice Cake


This Paleo Apple Spice Cake is incredibly moist, fruity and delicious, with a lovely aromatic scent. It has the dense texture of a bread pudding and is a very hearty dessert.

 

By reader request, this Paleo Apple Spice Cake is another nut, coconut, sugar, grain, and dairy-free paleo dessert. Many people can’t tolerate almond flour, coconut flour, or any nuts. I kept that in mind while developing this exquisite paleo dessert.

 

The base starch of my Paleo Apple Spice Cake is cashew butter. Cashews are actually a seed, not a nut or legume. Cashews are rich in protein, iron, magnesium, vitamin K, selenium and zinc. Cashews also contain healthy monounsaturated and polyunsaturated fats, which can improve your cholesterol levels and lower your risks of heart disease.

 

To sweeten the Paleo Apple Spice Cake I used yacon syrup and liquid stevia drops. Yacon syrup is made from the tuberous roots of the yacon plant, indigenous to South America. The Incas used these sweet caramel/molasses tasting roots in their native food preparation. I’ve also made this recipe using regular maple syrup as the sweetener, and it tastes delicious with either of the two.

 

Yacon syrup has a near zero glycemic index and is full of beneficial FOS (Fructooligosaccharides), which your body treats like prebiotic, soluble fiber. This type of fiber feeds and maintains the beneficial bacteria in our bodies known as our microbiome. Though more expensive than other paleo sweeteners, there is a place for this wonder syrup in recipes that need a small amount of caramel-molasses like flavor, such as Paleo Apple Spice Cake.

 

Paleo Carmel Sauce

 


 Paleo Apple Spice Cake

  • Prep time:  25 minutes
  • Cook time:  40 minutes
  • Servings:  8
  • 2 eggs
  • 1/2 cup yacon syrup plus 15 drops Sweetleaf liquid stevia, or 1/2 cup maple syrup without any stevia
  • 1 TBS. vanilla extract
  • 1/4 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp. cardamom
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 3 cups apples (granny smith, gala, Fuji) peeled, chopped
  • 4 oz. apple butter or apple sauce (I prefer apple butter for this recipe for the cider taste)
  • 2/3 cup raisins, chopped dried prunes, or chopped dried figs
  • 1 (16 oz.) jar cashew butter (I use Trader Joe’s salted creamy cashew butter)

1) Pre-heat oven to 350°.

2) Beat eggs, sweetener, vanilla, spices, baking soda and powder in a large mixing bowl until frothy.

3) To the egg mix, slowly beat in the remaining ingredients until apples are well coated.

4) Pour into a greased (with oil or butter of your choice, I used coconut oil), 10-cup bundt pan, a large pie plate, an 8″x 8″ baking pan, or any decorative pan of your choice, and bake for 40-45 minutes.

 

Paleo Apple Spice Cake

baked in a pie plate

 

Paleo Apple Spice Cake

baked in a bundt pan

 

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