- 2–3 Apples
- 1 tbs Cinnamon
- 1/4 cup Coconut Sugar
- 3 tbs Coconut Flour
- 2.5 cups Almond Flour
- 1/2 tsp Salt
- 1.5 tsp Baking Soda
- 3 Eggs
- 1/2 cup Honey
- 2 tsp Vanilla Extract
- 2/3 cup Coconut Oil, melted
- 1/3 cup Coconut Cream (the solid part from a refrigerated can of coconut milk)
- Preheat the oven to 350° F. Generously grease (with coconut oil) and flour (with almond flour) a fixed-bottom tube pan or a bundt pan.
- Make the cinnamon sugar by mixing the cinnamon and coconut sugar together in a small bowl. Set aside.
- Using the large holes on a box grater, shred the apples onto a piece of parchment paper. (I’m lazy so I don’t peel the apples first but you certainly could)
- Place the shredded apples into a measuring cup and continue until you have 2 cups.
- Transfer the shredded apples to a small bowl and toss with 3 tbs of the cinnamon sugar mixture. Let sit for 15 minutes to let the apples absorb the flavor and to release some of their juices.
- In a medium sized mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Make sure no clumps remain.
- In a large mixing bowl using a hand mixer, or using a stand mixer, mix the eggs and honey together for about 2-3 minutes until the mixture is a pale yellow.
- Add the vanilla extract and then with the mixer running, slowly pour in the coconut oil.
- Add the dry ingredients in 2 equal additions, mixing each until incorporated.
- Add the coconut cream and mix until the white streaks disappear.
- Set a fine-mesh sieve over a bowl and put the apples in it. Gently squeeze the apples a bit to release more of the moisture. You don’t want to wring them dry like a sponge, but enough that anything easily given up comes out.
- Fold the apple mixture into the batter.
- Evenly pour about 2/3 of the batter into the prepared cake pan. Sprinkle half of the remaining cinnamon sugar over the surface of the batter.
- Pour the rest of the batter into the pan, spreading it out to make an even layer. It may not completely cover the sugar layer. Sprinkle the remaining cinnamon sugar on the surface.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let the cake cool on a wire cooling rack for 10 minutes, then run a butter knife around any area that touches the pan to gently dislodge the cake from the sides. Then invert a plate over the cake pan and turn both the pan and the plate over together. Lift the pan off of the cake and let cool completely before serving.
Keywords: Paleo, gluten-free, cake