This refined-sugar-free apple cake is made with layers of apple intermixed with a layer of a coconut flour batter and topped with cinnamon. This is a great way to use up coconut flour and it looks so delicious! It it served best with a custard, apple sauce/puree or frozen berries/coulis.
5 apples, thinly sliced
1 Tbs of cinnamon
½ cup coconut flour
¼ teaspoon of baking powder
½ cup coconut oil
½ tsp vanilla paste
⅛ tsp nutmeg
¼ cup stevia
(optional) 2 Tbs honey
2 Tbs coconut oil (one for greasing pan and one for topping)
Cinnamon to sprinkle on top
- Preheat the oven to 160°C (fan forced, or 180°C normal oven)
- Whisk eggs until fluffy then continue to whisk in the following ingredients: cinnamon, coconut flour, oil, vanilla, baking powder, nutmeg, stevia and honey (optional: may help bind it together a bit better)
- Grease a round cake tin with coconut oil.Spread ⅓ of cake batter on the base of the tin and place a layer of overlaid apple slices on top. Repeat the above step 3 times and for the final layer carefully overlay apple slices in circular rows (as shown in the pictures). Brush the top of the apples with coconut oil.
- Bake for 45-50 minutes or until golden brown and cooked through. Let the cake cool for 10-15 minutes then run a knife around the edge to loosen it, then bring together the edges of both papers and holding the paper firmly carefully flip over.
Serve with custard, berries or apple sauce! Enjoy 🙂