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.) [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2ldoq3′]

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


    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


  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!

Join the Conversation

  1. What could I use in place of coconut butter and Palm shortening in the glaze?

    1. I haven’t made the glaze any other way, but I’m sure you could sub grass fed butter for the shortening, and taste to see if you need the coconut butter.

  2. Hi, I made this recipe this morning, but I made it into 12 muffins instead of a bundt cake (I don`t have a bundt cake pan!) I baked them at 350 for 25 mins. They are AWESOME!!!! No glaze needed! Thank you so much for the recipe :)

    1. Great idea Shelley…I’ll have to try these as muffins myself this fall. Thanks so much for trying the recipe and your comment :)

  3. Hi it sound delish but i dont have palm shortening for the glaze. I have do have ghee or coconut oil though. Palm shortening is difficult to buy in Australia

    1. Michelle, you could make a glaze with either of those. Add a little tapioca flour if you have it if you need to thicken it a bit.

  4. Had to also comment on this one–it was one of the first dessert Paleo recipes I attempted. I used a standard Bundt pan, and it came out fine (just a little short!). It is a bit of effort but OMG is it ever worth it! So incredibly moist!

  5. Great recipe Trina, thank you! For a variation I added cranberry sauce, yum, yum, yum!!!

    1. Claudia, you’re genius! That sounds awesome! Thanks for the idea and for stopping by to comment! :)

  6. What size bundt pan do you use? A normal 10-cup pan would seem too big for only one cup of flour(s).

    1. Jana, my pan may be a little smaller. I would suggest doubling the recipe if you have a larger pan? It’s a good one! :)

  7. I love your cute cake stand too! : )

  8. Thank you so much Bon! XO

  9. I am so proud of you Trina! xoxo

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