As apples come to a close for the season, and we begin to embrace the new fruits that will grace our springtime farmer’s markets, I wanted one last go at my favorite fruit. While this recipe isn’t top of our lists for healthy, it’s still pretty gosh darn healthy for a cake! It has a GREATLY reduced amount of fat and sugar (nothing refined), as compared to an ordinary cake recipe. To create this cake I took inspiration from an old Bon Appetit recipe I used to make. This one has been morphed considerably. Sadly, I have no plated pictures of this cake, it was literately devoured in seconds at 2 different parties I have made it for (no one had a clue it was gluten free and no one missed a thing!).
The ooey gooiness of the apples and cinnamon will make this melt in your mouth and make anyone who walks into your house scream, “What is that delicious smell?!”. You could try omitting the yogurt and subbing coconut milk to make this dairy free and making 2 flax “eggs” if you’d like to omit the eggs to make it completely vegan. Let me know how it goes. I might try it myself soon!
Serves 15
Ingredients:
Apples:
- 2 1/2 pounds of apples, sliced and peeled
- 1 tbsp of honey
- 2 tsp of cinnamon
- 1 tbsp coconut oil
Cake:
- 140 grams of almond meal
- 30 grams of oat flour (could use all almond meal)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp all spice
- 3 tbsp coconut oil
- 3 tbsp unsweetened apple sauce
- 1/2 cup raw sugar/honey (plus added 1 for drizzling on top)
- 2 eggs
- 1/2 c + 2 tbsp fat free yogurt
- 1 1/2 tsp vanilla
Instructions:
- Line a 9″ spring-form pan with tin foil inside and wrap outside of pan as well. Spray with cooking spray.
- Melt 1 tbsp coconut oil and saute apples, sprinkle with cinnamon and honey, sauteing until slightly browned. Transfer to plate and set aside
- Drizzle 1 tbsp honey on bottom of pan
- Layer apples on top of sauce in a concentric patter
- Mix cake ingredients: mix dry ingredients in a separate bowl. Mix honey and coconut oil, adding in remaining wet ingredients. Gradually add in dry ingredients.
- Pour cake batter on top of apples
- Bake at 350 for about 60-70 minutes, until set (knife inserted comes out mostly clean and top is set and slightly cracked)
- Let cool, and invert using a plate. Remove springform pan.
- Drizzle with 1 tbsp of honey and share with those you love!
- 2½ pounds of apples, sliced and peeled
- 1 tbsp of honey
- 2 tsp of cinnamon
- 1 tbsp coconut oil
- 140 grams of almond meal
- 30 grams of oat flour(could use all almond meal)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp all spice
- 3 tbsp coconut oil
- 3 tbsp unsweetened apple sauce
- ½ cup raw sugar/honey (plus added 1 for drizzling on top)
- 2 eggs
- ½ c + 2 tbsp fat free yogurt
- 1½ tsp vanilla
- Line a 9" spring-form pan with tin foil inside and wrap outside of pan as well. Spray with cooking spray.
- Melt 1 tbsp coconut oil and saute apples, sprinkle with cinnamon and honey, sauteing until slightly browned. Transfer to plate and set aside
- Drizzle 1 tbsp honey on bottom of pan
- Layer apples on top of sauce in a concentric patter
- Mix cake ingredients: mix dry ingredients in a separate bowl. Cream sugar and coconut oil, adding in remaining wet ingredients. Gradually add in dry ingredients.
- Pour cake batter on top of apples
- Bake at 350 for about 60-70 minutes, until set (knife inserted comes out mostly clean and top is set and slightly cracked)
- Let cool, and invert using a plate. Remove springform pan.
- Drizzle with 1 tbsp of honey and share with those you love!
