I am feeling positively rejuvenated this morning after a full night’s sleep! I’ve had a cold that has kept me up the last few nights. I’m a dedicated nose breather at night, whether I like it or not, and was being woken with the persistent need to clear my airways. I’m grateful for my children’s abilities and willingness to entertain themselves while I caught a nap each day to make up for the lack of sleep.
I have made this delicious, gluten free apple cake so many times since bringing home 50 lbs of organic Okanagan apples at the start of the new year. We’re all about apples at the moment. We’ve been eating Apple Pancake and Apple Strudel Cereal, apple in many of our smoothies, and pretty much throwing apples into any recipe I can. I’m sure I’ll be canning apple sauce and apple butter before too long. Yum.
This recipe originally called for apple butter but all I had in my pantry was my home made apple sauce. It works without complaint but I’m curious to try apple butter when I get the chance. I make this cake using two 9 inch cake pans and then stack the two cakes one on top of the other on a platter. I’ve served this cake as two separate one layer cakes, spread apple sauce between the two layers and also served it with a dollop of apple plum sauce on top. Basically, it’s great a number of ways!
- 1/2 cup Butter, melted (or Coconut Oil)
- 8 Eggs
- 1 1/4 cups Apple Butter (I use Apple Sauce)
- 1/2 cup Honey
- 1 tsp Vanilla
- 2/3 cups Coconut Flour
- 3 tbsp Cinnamon
- 1 tsp Baking Soda
- Apples, chopped (I use at 4- 5 small/medium)
- Preheat oven to 350’F. Grease and line the bottom of two 9 inch round cake pans with parchment and set aside.
- In a small sauce pan, melt butter, remove from heat.
- Whisk together eggs and apple butter in a large bowl.
- Add the honey and vanilla. Add the melted butter slowly, while constantly whisking.
- Add the coconut flour, cinnamon and baking soda and use a spatula to mix well and combine.
- Fold in the apples.
- Pour into the prepared pan and then smooth the surface with the spatula.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow to cool. Run a knife around the edge of the pans before flipping the cakes over on a platter.