One of my favorite parts of fall is Apples. (I bet you thought I was going to say pumpkin. ;))
And more importantly applesauce.
But what if you put applesauce in a cake?
In a grain-free, refined sugar-free cake that is?
I had to find out what would happen…And you’re gonna love the results (the empty cake pan means my husband & I loved them too!).
Ingredients:
- 2 cups Bob’s Red Mill Paleo flour
- 3/4 organic coconut sugar
- 1 1/4 t baking powder
- 1 t sea salt
- 1 T organic cinnamon
- 1/4 t baking soda
- 1 T xantham gum
- 3 organic or farm fresh eggs, beaten
- 1 t organic vanilla extract
- 1/2 c butter or vegan butter or coconut butter, melted
- 2 cups applesauce from local apples
- Coconut oil – to soak baking dish
Step one: Slice organic/local apples (need roughly 11 apples for 2 cups – I did 20 apples and made extra applesauce). Place in a dutch oven pot on the stovetop. Add alkaline water, just enough to cover the apples. Then cover pot with a lid and bring water to a boil. Turn down heat to medium and cook for 11 minutes, stir intermittently, turn to low and leave on stovetop until it’s applesauce style – up to 30 minutes (or more depending on your stovetop).
Step two: Preheat oven to 350. Combine first 7 ingredients in a large bowl (all dry ingredients). Create a well in the middle of the dry ingredients mix.
Step three: Add next 3, “wet” ingredients in the well in the center of the dry ingredients.
Step four: Mix wet and dry ingredients all together until well blended.
Step five: Add in 2 cups of your applesauce from above.
Step six: Mix all ingredients together until well blended.
Step seven: Pour cake batter into an 8×8 glass dish with coconut oil coating for no-stick-ness. Bake for 55 minutes or until a butter knife or toothpick come out clean from the center of the cake. You can top with sugar-free non-dairy ice cream (my fave is SoDelicious coconut milk, no sugar vanilla).
Step eight: Bless this beautiful cake and share with those you love!
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