Freshly grated apple and cinnamon are the perfect combination for fall baking, filling your kitchen with a beautiful aroma. Made with coconut milk, a full half-dozen eggs, and almond flour in place of grains, this is one moist, protein-rich cake — with a mere 17 carb grams a slice. A light glaze provides just a little hint of sweetness to satisfy the palate.
- 4½ cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons flax meal
- 1 tablespoon + 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 large eggs (at room temperature)
- ½ cup coconut sugar (add another ¼ cup if you prefer it sweeter)
- ½ cup coconut oil (melted, at room temperature)
- 3 tablespoons canned full-fat coconut milk
- 2 tablespoons apple juice
- 1 tablespoon vanilla
- 1 medium apple, peeled and grated
- gluten-free cooking spray
- gluten-free flour (such as brown rice flour, for coating pan)
- ¼ cup powdered sugar, sifted
- 1 teaspoon milk, whipping cream, or coconut milk
- ½ teaspoon vanilla
How To Make It
- Preheat the oven to 350°F.
- In a large bowl, stir together the dry ingredients (almond flour, coconut flour, flax meal, cinnamon, baking powder, baking soda, and salt) and set aside.
- In a stand mixer or with a hand mixer, blend the eggs and the coconut sugar together for a few minutes until the mixture is fluffy. Add the coconut oil, coconut milk, apple juice, and 1 tablespoon vanilla, mixing until well combined.
- Pour the wet ingredients into the dry, mixing until combined. Stir in the grated apple.
- Coat the inside of the bundt pan with gluten-free cooking spray. Shake a few tablespoons of gluten-free flour in the pan. Turn it upside down and tap off the excess.
- Scoop large spoonfuls of batter into the bundt pan evenly. (The batter will be very spongy. That’s normal when cooking with these ingredients — believe in it!). You can gently press the mixture into the pan with the spoon to be sure it’s even, or slightly moisten your fingers and lightly press downward.
- Bake for 45 to 55 minutes until set. If it’s browning too quickly, place a tent of tinfoil over the top for the last 10 minutes of baking time.
- Remove from the oven and let rest on a cooling rack for 10 minutes, then invert onto a cooling rack.
- Combine powdered sugar, milk or cream, and ½ teaspoon vanilla to make the glaze and drizzle it over the top of the cake.