I’ve had a hankering for some apple deliciousness lately. Something about the cold weather outside and racking up piles and piles of leaves this weekend had me dreaming of apples and cinnamon! Last weekend we had some friends over for dinner and I experimented with making a chocolate/vanilla swirl cake which ended up to be pretty damn tasty. My main objective was to get my base ‘cake’ recipe dialed in so I could help you guys out with making some small modifications to have endless recipes when it comes to holiday baking and special occasions (today was just a celebration of apples… an a killer WOD!)
2 apples sliced thinly (I used good old granny smith)
1TBS butter (use grass fed if you can find it or coconut oil with a dash of salt)
2 TBS coconut palm sugar (you could use any Paleo sweetener you like or omit it if you don’t use any)
Basic Cake Recipe:
1 1/2C Almond Flour
3 TBS coconut flour
3TBS coconut palm sugar (if using another sweetener that is ‘wet’ add it to the wet ingredients when following the method)
1TSP baking powder
1/4 TSP all spice*
1/2 C coconut milk
12 dates (with 1 TBS water)
1 TSP vanilla extract
extra water (aproximately 1/2C, read method)
*these spices are specific for this apple cake recipe but you can modify them to change up the basic cake recipe to suite your tastes. I added 3 TBS cocoa powder for the chocolate swirl cake on the weekend (in half the cake batter and swirled the two together in the pan)
Pre-heat oven to 375F and line a square cake tin with parchment paper.
Add sliced apples, butter, sweetener and cinnamon to a pot and cook on med/low heat until the apples are tender, not mush! Allow to cool so they are not boiling hot. (Warm to the touch is good)
Place all the dry ingredients for the cake into a bowl and mix well to combine, set aside.
Add the dates and the TBS water to a 2C measuring jug or glass bowl, cover and nuke in the microwave for 1 min. Mash the dates with a fork so you get a paste, the more pulverized the better. Add your coconut milk and stir to get a delicious caramel (this, by the way is how to make Paleo caramel! If you have a small food processor blending the date paste and coconut milk produces the most delicious and creamy result but not necessary for this recipe; call me lazy!)
To your Caramel extravaganza (make sure it is not hot so it will not cook the eggs) add the eggs, vanilla and water so that you have 2C of liquid. Whisk with the fork until combined. If you do not have a jug for this I would say I used approximately 1/2C extra liquid, enough that my cake batter was not dry but it also did not have a liquid texture. You will be spreading this on top of your apples.
Add the wet to the dry and mix it up!
To assemble, first spread out your apples in the bottom of the parchment lined tin then scoop your cake batter evenly over the apples spreading it out to cover it all. Bake in the oven for 40min or until the cake springs back when pressed in the middle. Allow to cool in the tin for 10 min and then flip onto a rack, carefully pulling the parchment paper away!
You could serve this with some Paleo Caramel using the method suggested above, coconut cream, coconut butter (otherwise known as coconut cream concentrate or coconut manna) OR simply on its own. ENJOY!!!!!