Cardamom Apple Cake
A delicious, paleo cake that is perfect for Thanksgiving, fall, or just because.
Equipment
- A springform pan would be helpful.
- A mandolin slicer would also be helpful.
Ingredients
- 1 cup almond flour
- 1 cup cassava flour
- 1 cup fine flaked coconut
- 1 tsp baking powder
- 1 tsp cardamom
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup maple syrup
- 4 tbsp coconut oil, melted plus extra for greasing pan
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 large tart apples very thinly sliced, about 4 cups
- 1/4 cup sliced almonds optional, for topping
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Use coconut oil to grease a 9-inch springform pan. (If using a regular cake pan, generously grease it, trace a round of Parchment, cut it out, and place it in the bottom.
- Slice apples in half. Dig out core with a paring knife. Using a mandoline (or really precise knife skills), thinly slice the apples.
- Whisk together the dry ingredients (almond flour through salt).
- Mix together the wet ingredients (eggs through apple cider vinegar).
- Mix the dry ingredients into the wet, then stir in the apples. You may need to use your hands to fully incorporate the apples, but don't worry if they don't fit in. It will bake up beautifully.
- Pour/nudge cake batter into the greased springform pan. Sprinkle with sliced almonds. Bake for 45-55 minutes until lightly golden. Let cool, then gently run a butter knife along the edge of the pan and loosen the sides of the pan. Serve slightly warm or at room temperature.
Notes
This cake freezes well (up to three months) when wrapped in plastic and again with aluminum foil. I have one in the freezer now, ready for Thanksgiving.
Tried this recipe?Let us know how it was!