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. I’m trying to think of things to use up my expensive bag of coconut flour and this was today’s creation (more ideas for using your coconut flour can be found below). It is so delicious! It it served best with a custard, apple puree or a berry coulis.
Sugar Free Apple Cake
Author: Amy Darcy
Recipe type: Snack or Dessert
Prep time:
Cook time:
Total time:
Beautiful afternoon or morning snack, or perfect for a healthy dessert.
Ingredients
- 5 apples, peeled cored and thinly sliced
- 1 & ⅓ tablespoon of cinnamon
- ½ cup coconut flour
- ¼ teaspoon of baking powder
- 6 eggs
- ½ cup coconut oil
- ½ teaspoon vanilla paste
- ⅛ teaspoon nutmug
- ¼ cup stevia
- optional: 2 tablespoons of honey
- 2 tablespoons coconut oil (one for greasing pan and one for topping)
- ½ teaspoon cinnamon to sprinkle on top
- Serve with custard, berry coulis or apple puree
Instructions
- 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 (if desired, I didn't use but it 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. Check at 30 minutes as ovens can vary.
- Let the cake cool for 10-15 minutes then run a knife around the edge to loosen it.
- Lay greaseproof paper on the cooling rack and tip onto the rack. This will leave the top of the cake facing down so add another piece of greaseproof paper to the base of the cake (which is currently facing up), bring together the edges of both papers and holding the paper firmly carefully flip over.
- Serve with custard, berry coulis or apple puree.
Nutrition Information
Serving size: 6
OTHER EPW COCONUT FLOUR RECIPES TO TRY:
- Coconut Flour Banana Pancakes
- Banana Bread Muffins (high protein, refined sugar and gluten free)
- Vanilla Protein Balls with Dried Fig and Peanut Butter
- Pumpkin Ricotta & Spinach Gluten Free Slice
What do you make with your coconut flour? I need more ideas…I still have half a bag left!! Please help me by commenting below.
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Amy Darcy
Editor & Founder at Eat Pray Workout
Amy is the founder and editor of Eat Pray Workout. She is an Australian lawyer, army wife, health & fitness lover and Mum. Sharing her passion for a holistic and realistic approach to wellbeing and fitness, her mission is to inform, inspire & empower women to live a flourishing healthy lifestyle.
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