Tuesday, October 1, 2013

Apple Butter Cake ~ gluten free, grain free, dairy free

Don't overlook baking with apples even with all the pumpkin recipes taking center stage right now! 

We found a new apple recipe over at The Clean Dish recently and just had to give it a try!
Sure glad we did......it is DELICIOUS!

Apple Butter Cake Recipe

Ingredients Apple Butter Cake

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

Ingredients Maple Cinnamon Glaze

1/2 cup almonds
5 tablespoons maple syrup
1 teaspoon cinnamon
1 1/2 tablespoons coconut oil, melted
1 tablespoon vanilla extract
pinch of salt
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.

This cake is very moist and full of Fall flavors. On the healthy side too!

 Oh yes, and your house is going to smell so good while the cake is baking... how we love Fall!

And anyone who does not take his cross and follow me is not worthy of me. Whoever finds his life will lose it, and whoever loses his life for my sake will find it.

Matthew 10: 38-39

Linking To:

homeworkWhimsy Wed. BANNERLink party every Wednesday over at the36thavenue.comThe Frugal GirlsBy Stephanie LynnSkip To My Lou

1 comment:

  1. This cake is so beautiful and delicious looking!!
    Shamene @sayitwithcake.org