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.

Nutritional Information

Serves: 16

Serving Size: 1 slice (1/16 of cake)

  • Calories: 299
  • Fiber: 4g
  • Total Fat: 20g
  • Protein: 10g
  • Total Carbohydrate: 17g


  • 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

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. Pour the wet ingredients into the dry, mixing until combined. Stir in the grated apple.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the oven and let rest on a cooling rack for 10 minutes, then invert onto a cooling rack.
  9. Combine powdered sugar, milk or cream, and ½ teaspoon vanilla to make the glaze and drizzle it over the top of the cake.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.