Warm apple cake from the oven isn’t just for fall. Apple season varies from state to state making apples available nationwide throughout the year – and a preferred fruit for baking with no matter what season we are in. I like to take advantage of fresh fruits and vegetables and incorporate them into my baked goods whenever possible.
Usually with apple cakes, the majority of the preparation time is in peeling and cutting the apples. But did you know that you can leave the peel on? Especially if you are chopping or shredding the apple, save yourself some time and leave the peel on. The added fiber is better for you anyways – just make sure to wash the apples well! The peel packs most of the fiber and vitamins and it will soften as it bakes. I promise you won’t even know it’s there! Just make sure to wash the apple well.
This recipe can be whipped up using any type of apple. That’s right – you can pull any apple out of your refrigerator right now and make a delicious grain-free cake. The main reason the apple is the recipe is to add sweetness and nutrients. The cinnamon and nutmeg add spice giving you the combination of flavors you find in most apple pies.
This one-bowl recipe for apple cake is quick to make and packed with healthy fats and protein. It’s naturally grain-free, dairy-free and refined sugar-free. You can make this cake in extra batches and freeze them for future use. You can also divvy out the batter into muffin cups for a quick to-go breakfast. This mild-tasting cake is subtly sweet, ideal with morning coffee. It’s nutritious, filling and delicious for breakfast–a must-try for anyone who loves apple coffee cake. For additional nutrients and texture, add a handful of raisins and chopped nuts (if tolerated).
1 1/2 cups almond flour (or almond meal)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs, room temperature
2 tablespoons coconut oil, melted
1/4 cup raw honey
1 medium apple, cored and shredded (skin on)
1. Preheat oven to 350°F (180°C).
2. Grease a 9-inch round glass pan or line a cupcake pan with 10 paper liners; set aside.
3. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded apple.
4. For cake: Use a spatula and scrape the batter into your prepared glass pan. Bake for 25-27 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.
5. For muffins: Pour batter (about 1/4 cup) into 10 paper liners . Bake for 25-27 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.
Contributor Chrystal Carver is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).Originally posted November 2017