Gluten-Free Apple Spice Cake with Maple Glaze

We were thrilled to get an invite from Christi Silbaugh to submit a guest post for her hugely popular blog: Mom, What’s For Dinner?

Don’t miss my guest post (a first for me!) along with the awesome recipe for my new Paleo-friendly and gluten-free apple spice bundt cake on Christi’s wonderful site!

Here’s the link to my newbie ramblings and recipe: Apple Spice Cake with Maple Glaze. (A printable version of the recipe is also included below.)

While you’re there, check out some of the bazillion gluten-free recipes on Mom, What’s for Dinner? (we obviously have some catching up to do here at Paleo Newbie in the recipe department!)

Be sure and try this spice cake…it’s one of my best Paleo-friendly desserts so far. No refined sugars, gluten-free, moist and delicious with a maple glaze that I think is just amazing! Enjoy!

Apple Spice Cake Recipe

Apple Spice Cake Recipe

Ingredients

    Cake Ingredients:
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1 tsp of pure vanilla
  • 4 eggs
  • 1/2 cup maple syrup
  • 1/4 cup coconut milk
  • 1/3 cup melted coconut oil
  • 2 tbs organic butter or coconut oil
  • 2 Granny Smith apples cored and chopped
  • 3/4 cup pitted and chopped Medjool dates, or substitute with raisins
  • Glaze Ingredients:
  • 2 tbs maple syrup
  • 4 tbs coconut butter
  • 4 tbs coconut milk
  • 2-3 tsp palm shortening
  • 1 tsp pure vanilla
  • 2 tsp honey
  • 1/2 tsp allspice

Instructions

  1. Core and chop apples into about 1-inch pieces
  2. Pit and chop dates
  3. Preheat oven to 375-degrees F
  4. Grease a bundt pan – I used olive oil spray
  5. In a saute pan over medium high heat, add 2 tbs organic butter (or coconut oil if you prefer dairy-free)
  6. Add chopped apples and cook 7-10 mins. Don't turn too often. Cook apple chunks until slightly browned
  7. Once browned, add 1 tbs of honey to glaze the apples
  8. Stir until liquid is absorbed
  9. Remove apples from heat and let stand until they reach room temperature
  10. Use about 1 or 2 teaspoons of coconut flour to dust the dates to keep them from sticking together in the batter. If you're using raisins instead, you can skip this step
  11. Combine all the dry cake ingredients in a medium bowl
  12. Combine all wet cake ingredients, plus the vanilla, in another bowl
  13. Now mix the wet ingredients into the dry ingredients
  14. Next gently fold into the apples and dates into the cake batter
  15. Pour into greased bundt pan and smooth the top
  16. Bake at 375-degrees for 20-25 mins., or until a toothpick comes out clean
  17. Remove cake from oven and allow to cool completely in the pan
  18. While the cake is cooling, make the glaze...
  19. Combine all glaze ingredients in a food processor or use a magic bullet
  20. Add an extra teaspoon of shortening if you want a thicker glaze. (Just be aware if you place the glazed cake in the fridge, the glaze will harden into a stiffer frosting)
  21. Using a spoon, drizzle glaze on to the cake
  22. If you're making for an event, you can prepare the cake and glaze separately beforehand. Store your glaze in the fridge, but remember to remove it about an hour before serving to let it 'melt' a little and then you can easily pour the glaze on to the cake
  23. Note: You might want to make a little extra glaze. I found everyone likes a little extra dollop on their plate next to their cake!
  24. Enjoy Newbies! This recipe is a keeper!
http://www.paleonewbie.com/apple-spice-cake/

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