Makes 1 cake, or about 12 muffins. Try topping with Coconut Whipped Cream.
Approximate cooking time: 35-50 minutes
Ingredients
- 2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup arrowroot powder (available online and at some farmer's markets)
- 1 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/2 cup raw honey
- 1 egg
- 1 medium apple, peeled, cored and diced
- 1 Tbs vanilla extract (optional)
- dash freshly grated nutmeg
Instructions
- Preheat oven to 350℉.
- Combine all dry ingredients (except nutmeg) in a bowl and stir well to incorporate.
- In a separate bowl, combine coconut oil, honey, egg and vanilla extract (optional), and stir to combine.
- Mix this into the dry ingredients and stir until just combined. Add the apples and stir one more time.
- Pour batter into a pan greased with coconut oil. Sprinkle with freshly grated nutmeg.
- For a cake or loaf pan, bake approximately 30 minutes. For cupcakes, bake approximately 14 minutes.
15 Comments
Court
is arrowroot that important to have in this recipe?
Jessica
Can I sub. in Coconut Flour instead of almond Flour?? Almond allergy :-(
Robin
This is my boyfriend’s favorite! Tastes like good old fashioned Jewish Apple Cake but with none of the guilt. Btw, I LOVE the site redesign. It looks FAB!!!!!
Eric
Made these tonight. They’re really good. I doubled up on the Apples and also added some walnuts. A great dessert and or breakfast treat.
Wendi
We love this dessert! We also add organic semi sweet chocolate chips to batter before cooking! So yummy!!
Sue
Can I ask, are these quantities correct? I’ve just measured everything out and when I mixed in the wet ingredients, there was still dry almond flour in the bottom of the bowl. To take this up, I added a few glugs of coconut milk. I am really beginning to despair with paleo cake recipes as I haven’t found one yet that seems to have the proportions right as when I add the ingredients together, I get a solid, unmixable mass with some dry ingredients left over and the resulting mixture is always far from what anyone would call a ‘batter’.
Before I went paleo a few months back, I baked a lot so I know it’s not my baking technique at fault here!
Any advice for a paleo newbie much appreciated.
Thanks.
Susan
Can I sub coconut flour for the arrowroot if I add another egg? I’m overseas and too excited to wait for arrowroot flour in the mail to try this recipe!
Neely
Susan – Honestly, I don’t think it will be quite the same because arrowroot has a starchy consistency that coconut flour lacks. But if you did it, please let us know how it worked!
Ian Wee
Hi, what’s the quantity of 1 cup in these recipes? Thanks!
Maria
Made 12 muffins with this recipe and they turned out pretty well. However, I had to cook them for about 25 mins (as opposed to the 14 mins mentioned in the recipe). Also, this is probably a matter of personal taste, but next time, I will reduce the quantity of honey by a little bit (use 1/3 cup, as opposed to 1/2 cup mentioned in the recipe). Thanks for the recipe; will be making them again!
KKoons
What size cake pan are you using? 9×13?
Dorothy
I love the flavour of this. I tried it in a loaf pan and would advise against that. I baked it about twice the length of time given and it was still soggy in the middle. Will try cake pan or muffins next time. Also agree it does not need as much honey. I did not have a problem with the batter as reported by Sue.
Kel
Turned out really well. A little chewier than regular muffins, but very tasty! These will definitely fill my muffin cravings and keep me paleo!
Manda
I am severely allergic to coconut and I was curious (new to this whole thing) what could I use as a substitute? Is the coconut oil replacing butter?
Neely Quinn
Manda – Yes, any Paleo oil/fat will do, so maybe macadamia oil, olive oil, if you can tolerate dairy do butter or ghee, lard (leaf lard is great for baked goods), or avocado oil.