I’ve been obsessed with perfecting this apple cake recipe this month in order to satisfy my 80-year old mother’s insatiable sweet tooth. I always suggest to my clients to do some baking while they are following any type of dietary restrictions because having baked goods can go a long way toward not feeling deprived.
While there are other gluten-free cake recipes may call for almond flour, my mother is sensitive to almonds so I turned to coconut flour instead. I recommend using all organic ingredients to maximize the healthiness factor, and I’m finally satisfied with this recipe and ready to share this easy-to-make, scrumptious, gluten-free cake.
Members of The Inflammation Academy community have access to tons of simple recipes that make living with food sensitivities or intolerances easier and more fun! Do you know what you’re missing?!
Apple Cake – Coconut Flour
1/2 cup applesauce
1/2 cup avocado oil
2/3 cup brown sugar
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp salt
1 1/2 tsp baking soda
3 apples, peeled, cored, diced
- Preheat oven to 350℉. Lightly grease a 9” round cake pan with avocado oil.
- In a large bowl or food processor, mix together everything besides apples. Let batter sit for 5 minutes, then fold in apples.
- Pour batter into cake pan and bake for 40-50 minutes or until the top is gently browned and a toothpick comes out clean when inserted. Cool in the pan on a rack, then slice and serve.