Paleo Apple Cinnamon Cake

Try topping with Coconut Whipped Cream.

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Paleo Apple Cinnamon Cake

Servings 8

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 322

carbohydrate 29g

protein 7g

fat 22g


  • 2 cup(s) almond flour
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) baking soda
  • 1/4 cup(s) arrowroot powder (available online and at some farmer's markets)
  • 1 teaspoon(s) cinnamon
  • 1/4 cup(s) coconut oil melted
  • 1/2 cup(s) honey, raw
  • 1 large egg(s)
  • 1 medium apple(s) peeled, cored and diced
  • 1 tablespoon(s) vanilla (optional)
  • 1 teaspoon(s) nutmeg, fresh grated


  1. Preheat oven to 350 F.
  2. Combine all dry ingredients (except nutmeg) in a bowl and stir well to incorporate.
  3. In a separate bowl, combine coconut oil, honey, egg and vanilla extract (optional), and stir to combine.
  4. Mix this into the dry ingredients and stir until just combined. Add the apples and stir one more time.
  5. Pour batter into a pan greased with coconut oil. Sprinkle with freshly grated nutmeg.
  6. For a cake or loaf pan, bake approximately 30 minutes. For cupcakes, bake approximately 14 minutes.


  1. 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!!!!!

  2. 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.

  3. 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.

  4. 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!

    1. 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!

  5. 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!

  6. 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.

  7. Turned out really well. A little chewier than regular muffins, but very tasty! These will definitely fill my muffin cravings and keep me paleo!

  8. 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?

    1. 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.

    1. Tamara – I’m sure it’s ok, but I’ve never tried it, so I don’t know what it’ll do to the recipe…

  9. I am going to try these soon. I do want to know if anyone has a carb count on these for my diabetic wife. She loves desserts but can hardly eat anything so I was wanting to tey these as a substitute for her as well. Thank you.


  10. Sue, the same thing happened to me. A dry batter that didn’t bake. I was soooo disappointed because it smelled insanely deliciously, good. And these are expensive ingredients to have fail! I’ll try again next week with one less cup of flour.

  11. This cake is the best paleo treat we’ve made. My 10 year old daughter surprised us one night with these muffins and they’ve been our favorite since. Now we double the recipe and bake for 35 minutes in a 9×13 pan. Also decrease the honey to 1/3 (2/3 for doubled). We use 3 apples when we double it. For those having trouble with the consistency of the batter, it helps to melt the honey and butter (we used butter) before incorporating it to the batter. It is still thick- but spreadable, and bakes up so moist and delicious. The arrowroot powder is a must! That’s what makes the cake so light and fluffy.

  12. I substituted 2 cups of almond meal with 1 cup of almond meal and 1 cup of coconut flour. I too thought it was a bit dry so added one extra apple which I grated and 1 extra egg and cooked for 5 minutes extra and it was perfect and everyone loved it served with coconut cream.

  13. Sarina- the reason it was dry, is you can not substitute coconut flour cup for cup with almond flour. It absorbs more liquid, so you would need to use maybe 1/2 the amount called for.

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