Apple Cake with Cream Cheese Frosting is an ideal dessert for the autumn!
This apple cake is dairy free and may be blended collectively in only one bowl. It’s full of contemporary apples, cinnamon and honey to sweeten. It positively pairs nicely with scorching tea or espresso with uncooked cream!
Listed below are the components you’ll must make the apple cake:
Gentle-colored honey – I desire to make use of this one for all of my baking due to its candy and light-weight taste.
Giant natural eggs – to bind the cake collectively.
Coconut oil – you may as well substitute with 8 tablespoons of butter should you desire.
Coconut milk – make certain and use a pure coconut milk and never a coconut “beverage”
Finely floor almond flour – I at all times use finely floor as a result of it provides the cake a young crumb.
Coconut flour – I’ve realized thorughout the years that differnet manufacturers of coconut flour give completely different outcomes, so I at all times check my recipes with Bob’s Crimson Mill.
Unflavored, grass-fed gelatin – that is my favourite all-natural binder for gluten-free truffles!
Baking soda – to provide the cake the elevate it wants.
Coarsely floor Celtic sea salt – Utilizing a rough floor salt in desserts is so good since you get that little hit of salt!
Floor natural cinnamon – for the autumn flavors!
Vanilla extract – I desire to make use of my very own selfmade vanilla, or that is my favourite natural one.
Fuji apples – that is certainly one of my favourite apples for baking.
Pecans – for some crunch!
Should you’d like, you may omit the frosting after which serve the cake as a less-sweet, snaking cake.
I desire baking with glass or ceramic dishes to keep away from any aluminum or different heavy metals leaching into my truffles. This one from pyrex is a good choice for an 11×7 dish. Or this one from Le Creuset is a magnificence!
The cake is nice for about 2 days on the counter, and if you wish to hold it for longer, I counsel maintaining it within the fridge. I hope you get pleasure from this apple cake it as a lot as I do!
Apple Spice Cake with Cream Cheese Frosting (Grain-Free, Gluten-Free)
For the batter:
3/4 cup mild coloured honey
3 giant eggs
10 tablespoons coconut oil, melted
1/4 cup coconut milk
3 cups finely floor almond flour
6 tablespoons coconut flour
1 teaspoon unflavored gelatin
1 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1 tablespoon floor cinnamon
1 tablespoon vanilla extract
3 cups grated fuji apples, positioned on a clear dish fabric and patted dry (I left the skins on)
1 cup chopped pecans (elective)
For the Frosting:
8 ounces cream cheese, room temperature
1/2 cup natural powdered sugar
1 Tbs. vanilla extract
Directions
Preheat the oven to 350°F and alter rack to center place. Stir collectively honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a big bowl. Fold in apples and pecans.
Pour the batter right into a buttered 11×7” baking dish. Bake for half-hour till cake tester comes out clear and cake is a deep golden brown. Cool utterly.
For the frosting:
Place the cream cheese, powdered sugar and vanilla within the bowl of a standing mixer. Utilizing the paddle attachment, beat the frosting on medium till fluffy, about 2 minutes. Unfold evenly over cooled cake.
