Fall is here and so are the apples! Winter is approaching quick, but my brain is still hooked on all the fall flavors you see this time of year. With Thanksgiving just around the corner, everyone is thinking about pies, but why not add something a little different to your table this year? This cake is so beautiful, it would make a great center piece at the table as you pass around the turkey and stuffing. A good apple cake has never hurt anyone. It’s perfectly sweet and the texture of the shredded apples and soft cake works just wonderfully together. The cinnamon and ginger complement each other and really make this cake pop. If you’re not a fan of apples or fruit in your cake, you could easily leave the apples out and add a tsp of allspice to make this a standard spice cake. But it’s the perfect fall dessert with all the delicious spices balancing out the tartness of the apples. So break out that bundt pan you never use and give this recipe a go for your next holiday party or Thanksgiving table!
2 1/2 cups almond flour
1/2 cup arrowroot
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup olive oil
1/2 cup almond milk
1/2 cup honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
2 medium apples, peeled and shredded, preferably granny smith
1/3 cup slivered almonds
For the Glaze:
2-3 tbs almond milk
1/4 cup coconut sugar
1 tbs coconut oil
1 tsp vanilla
1. Preheat the oven to 350. First, mix all of you dry ingredients together in a stand mixer, making sure there are no clumps in the flour.
2. Next, add in your wet ingredients. The eggs, honey, oil, and milk. Mix until well combined in a stand mixer. About 1-2 min. You may have to pause the mixer and scrape down the sides.
3. Now, peel your apples before using a cheese grater to shred the apples. If your food processor has a grater attachment you can also do it in one of those. Grating the apples keeps the fruit light enough that it won’t sink to the bottom of your cake. The heavier the fruit, the more the fruit will congregate in one place. And no one wants that in a fruit cake!
4. Pour the mixture into a bundt pan greased with a little coconut oil or cooking spray, making sure the top is even.
5. Bake for 50 min-1 hr and let cool before flipping cake onto a pan. Check the cake at the 50 min mark, if the knife comes out clean take it out and let it cool on the counter. If it doesn’t come out clean, cook for 10 more min and then remove. Every oven is different, so just keep a close eye on it.
For the Glaze:
- Add all of your ingredients to a heated sauce pot and stir until the sugar has melted and thickened. This will take anywhere from 8-10 min. The consistency of the glaze should be if can stick to a spatula, but will run off slowly, it’s good. So not too thick and not too runny. Drizzle on top of your cake and top with more sliced almonds!
Chef’s Note: Allow the cake to cool before drizzling the glaze on. If your cake is still hot, the glaze will liquidize too much and run off!