Paleo Apple Bundt 1

 

Paleo Apple Bundt

Butter your bundt pan! Those of you who can’t eat gluten are going to want to make this grain-free cake over and over. We made it twice this weekend alone.

The best part about it, in my opinion, is the way it leaves you feeling delightfully satisfied but not heavy and listless. It could really be breakfast, it’s so healthy.

Despite it’s rather lengthy list of ingredients, the cake mixed up in only about 15 minutes. My advice? Don’t skip the glaze. It’s delicious!


 

Every year from about August until December (and sometimes again in early spring), we bring in truckloads of freshly picked apples from the North and deliver them to many pick up locations throughout the state of Tennessee and some of the surrounding states. Check our current order form to see what’s available, or sign up here to be notified when it’s time to order your fresh apples!


 

Paleo Apple Bundt With Maple Cinnamon Glaze
The cake recipe is from Carrie Vitt of Deliciously Organic, but I don’t know where I got the glaze recipe. Whoever made it up deserves the culinary genius award!

For the cake:

3/4 cup honey
3 large eggs
10 tablespoons coconut oil, melted (I used expeller pressed.)
1/4 cup coconut milk
3 cups almond flour (*I made my own.)
6 tablespoons coconut flour
1 teaspoon unflavored gelatin
1 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups grated apples, placed in a colander and pressed gently to drain (I left the skins on.)
1 cup shredded unsweetened coconut
1 cup chopped pecans, walnuts, or almonds (optional)

For the glaze:

1 cup almonds
10 tablespoons maple syrup
2 teaspoons cinnamon
3 tablespoons coconut oil, melted
2 tablespoon vanilla extract
pinch of salt
Directions

Preheat the oven to 325 degrees and generously butter a standard bundt pan..

Mix together the honey, eggs, melted coconut oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, salt, cinnamon, and vanilla.

Fold in the grated apples, shredded coconut, and chopped nuts (if using).

Pour the batter into your prepared bundt pan and bake for 1.5 – 2 hours, or until cake tester comes out clean and cake is a deep golden color.

Allow the cake to cool for at least 10 minutes before glazing. If it’s too hot, the glaze will melt and slide right down the sides.

While the cake is baking, prepare the glaze.

Measure 1 cup raw almonds into a baking dish and place them in the oven for 10 – 15 minutes, or until they taste toasty all the way through the nut.

Remove from the oven and allow to cool for 10 minutes, but no longer.

Grind the almonds in a VitaMix or other powerful blender until almond butter forms. Then add the maple syrup, cinnamon, coconut oil, vanilla, and salt.

Allow the glaze to cool to room temperature before drizzling over the cake.

*I wondered if this cake would turn out with homemade almond flour, so I made it with some that I had ground myself, and it actually turned out better than the same cake made with Honeyville almond flour. Honestly, I think the two would have been equal, except that I slightly over-baked the cake made with Honeyville’s almond flour, so that could explain why it turned out a little dry. Making your own almond flour is easy, and less expensive than purchased nut flours. Here’s how to do it.

Paleo Apple Bundt 2

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