Apple Cake (Grain Free, Paleo, Gluten Free, Gaps

• Gluten free
• Paleo

• Produce

  • 3 cups Fuji apples

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1 cup Honey
  • 1 tsp Lemon juice

• Baking & Spices

  • 3 cups Almond flour
  • 1 1/2 tsp Baking soda
  • 1/4 tsp Celtic sea salt
  • 1 tbsp Cinnamon, ground
  • 6 tbsp Coconut flour
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 10 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 1 cup Pecans

• Dairy

  • 4 tbsp Butter, unsalted

• Desserts

  • 1 tsp Gelatin, Unflavored

Found on deliciouslyorganic.net

Description

Ingredients

• 3/4 cup honey (I used clover)
• 3 large eggs
• 10 tablespoons coconut oil, melted
• 1/4 cup coconut milk
• 3 cups almond flour (I purchase mine from Honeyville )
• 6 tablespoons coconut flour
• 1 teaspoon unflavored gelatin (I used Bernard Jensen
• 1 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 3 cups grated fuji apples, placed on a clean dish cloth and patted dry (I left the skins on)
• 1 cup shredded unsweetened coconut
• 1 cup chopped pecans (optional)
• 4 tablespoons unsalted butter
• 1/4 cup honey
• 1/2 cup coconut milk
• 1 teaspoon lemon juice
• 1/2 teaspoon baking soda

Directions

• Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
• Pour the batter into a buttered bundt pan. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.
• Place butter, honey, coconut milk, lemon juice and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake (you might need to do this in 2 stages, as it can take a few minutes for the sauce to soak into the cake). Let the cake stand for 1 hour and then invert it onto a cake stand. Serve warm or at room temperature.
• The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.

Nutrition