Servings: 8-10
Ingredients
Apples
- 2 ½ cups apples, diced with skins on
- 2 tsp coconut oil, liquefied
- Pinch of sea salt
- 1 tbsp cinnamon
- ¼ cup maple syrup
- 2 tbsp water
Cake
- 1 cup whole wheat pastry flour (you may be able to sub with gluten-free flour)
- ½ cup spelt flour (you may be able to sub with gluten-free flour)
- ½ cup almond flour
- ¼ tsp sea salt
- 2 ½ tsp baking powder (aluminum-free)
- A few pinches stevia (to taste)
- 1 egg, whisked
- 1 tsp pure vanilla extract
- 3/4 cup almond/coconut milk (you can add up to 1/4 cup more if you find it’s too dry)
Instructions
- Heat coconut oil in a skillet over medium-high heat
- Add apples, water, salt, cinnamon to skillet
- Cook for approximately 8 minutes, stirring occasionally, until apples are soft
- Remove skillet from heat and stir in maple syrup
- Pour apple/maple syrup mix into a bowl and let cool
- Meanwhile, preheat oven to 350F
- In a bowl, combine all dry “cake” ingredients
- In a separate bowl, combine all the wet “cake” ingredients
- Pour wet ingredients into dry ingredients bowl and combine gently to make the cake batter
- Line an 8 inch pie pan with parchment paper
- Pour apples in the pan first in a single layer, making sure they coat the bottom of the pan well
- Carefully smooth the cake batter over the apple/maple syrup mixture
- Bake for about 25 minutes or until toothpick comes out clean
- Let cake cool then hold a large plate over the cake pan and flip the cake over; serve with apple side up