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?…
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!
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
- 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
- Core and chop apples into about 1-inch pieces
- Pit and chop dates
- Preheat oven to 375-degrees F
- Grease a bundt pan – I used olive oil spray
- In a saute pan over medium high heat, add 2 tbs organic butter (or coconut oil if you prefer dairy-free)
- Add chopped apples and cook 7-10 mins. Don't turn too often. Cook apple chunks until slightly browned
- Once browned, add 1 tbs of honey to glaze the apples
- Stir until liquid is absorbed
- Remove apples from heat and let stand until they reach room temperature
- 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
- Combine all the dry cake ingredients in a medium bowl
- Combine all wet cake ingredients, plus the vanilla, in another bowl
- Now mix the wet ingredients into the dry ingredients
- Next gently fold into the apples and dates into the cake batter
- Pour into greased bundt pan and smooth the top
- Bake at 375-degrees for 20-25 mins., or until a toothpick comes out clean
- Remove cake from oven and allow to cool completely in the pan
- While the cake is cooling, make the glaze...
- Combine all glaze ingredients in a food processor or use a magic bullet
- 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)
- Using a spoon, drizzle glaze on to the cake
- 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
- 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!
- Enjoy Newbies! This recipe is a keeper!