One of the first desserts I made my boyfriend-now-husband was the Chunky Apple Walnut Cake from The Silver Palate Cookbook. Do you remember that book? Even though it’s from 1982, I still have it on the shelf in my kitchen with more current titles. It was probably the second cookbook I ever bought and still one of my all-time favorites. That Chicken Marbella is legendary!
But I might have won my husband’s heart with that apple walnut cake. It was dense, sweet and chock full of apples and walnut pieces. I actually healthified it many years ago with whole wheat flour, coconut oil and sucanat, with delicious, but still decadent results. But lately I’ve been trying to limit the gluten and indulge in it when it counts (e.g. crusty bread, pizza). After the wildly successful grain-free chocolate zucchini cake (if you haven’t made that, you must!), I decided to do a twist on that and make a cinnamon apple version.
This apple cake is very different from the Silver Palate one, but my husband has also come around to a lighter, more healthful way of eating, especially since we hit 40. When he and the kids went crazy for this grain-free cake, I knew I had to teach it in my classes. It was a big hit there, too.
When September rolls around, it’s not only back to school, but apple season and the Jewish new year, too. This was the perfect week to post this recipe since this Sunday is the first night of Rosh Hashana. Even if you don’t celebrate the Jewish holidays this cake is a delicious treat in a lunch box or after dinner with a dusting of powdered sugar to make it look a little fancier. My husband loves pieces of walnuts or pecans in here, but my son preferred a version I tested with raisins. Either way, this is a more wholesome, clean cake than most out there and who can resist tender chunks of apple enveloped in a sweet and cinnamon-y cake? And you won’t know this is flour-free or grain-free. It tastes as good as “normal” cake no matter how you slice it.
It freezes beautifully and I found out that it even tastes great frozen after I tried to tuck some away so that I wouldn’t be tempted to eat it. Can someone please explain “self control” to me? Who eats frozen cake??? I am planning on making at least one of these for my Rosh Hashana luncheon next Monday and I know I won’t have to worry about leftovers.
Grain-Free Cinnamon Apple Cake Recipe
Ingredients
- unrefined coconut oil or unsalted butter, for greasing pan
- 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted (or use unsweetened sunflower butter for a nut-free cake)
- 1/3 cup pure Grade A maple syrup or raw honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine ground sea salt
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 large apple, peeled, cored, and cut into ¼” cubes (about 1 ½ cups)*
- 1 cup chopped pecans or walnuts, or you could use raisins
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan or an 8- or 9-inch round pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well. You do not have to grease the parchment paper.
- In a large bowl combine the almond butter, maple syrup, cinnamon, nutmeg, salt, egg, vanilla, and baking soda until smooth.
- Stir in apple pieces and nuts or raisins.
- Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.
Notes
Like this recipe? Rate & comment below!
Made this for new years eve–So so so good & easy to make! Kids loved it too.
I mean, good and easy – what could be better?! Thanks for the feedback, Laken!
What if I add an extra egg or xanthan gum? Thinking the egg could make it puffier, the xanthan gum could help it hold together. Also wondering if I could add cranberries for a holiday touch. So much possibility here!
Hi! Not sure why you would want to add anything to this batter. It holds together really well and it puffs like a regular cake!
This cake was perfect for an afternoon bridal shower two days after Thanksgiving. Sweet but not too sweet. Perfectly accompanied by coffee and a little coconut whipped cream. Will make again! Thanks for another crowd pleaser Pamela!
Mmmmmm with coconut whipped cream — so perfect for a fall bridal shower!
Can I use a flax egg instead? Looks yummy!
I think it’s worth a try! It should work.
Super delicious! I used cashew butter instead. My kids loved it.
Great to know cashew butter works!
This tasted great but did not slice well at all, it was very crumbly. I followed the recipe exactly- what could have gone wrong?
Hmmm…..My guess is that your almond butter was really dry (was it well mixed? Had you drained off any oil?) Or maybe the egg was omitted unintentionally? Also, with grain-free cakes, it’s a good idea to allow them to cool before slicing. It’s hard to say since I wasn’t there, but this was a recipe I taught in my cooking classes, which means I tested it a bunch of times and then taught it in a minimum of 16 classes, usually 2 cakes per class, so I know the recipe works.
I so enjoyed this, as well as the zucchini chocolate cake. They’re both great cakes for doing with kids as well, as they’re one-bowl and you don’t have to feel bad about anything you’re feeding the little ones! Thanks so much for sharing.
I’m so glad. Both are so popular with my kids and they’re friends, and quite easy. Happy holidays!
Does this have a texture more like a pudding than a cake? Do you think it would still be good after two days in the fridge? Have you had success freezing it?
No! The texture is like cake! Maybe the cake seems a little lighter and less dense than normal cake. But it is spongy and airy like cake, nothing at all like pudding. It can last for up to a week in the fridge and it freezes very well. 🙂
How far ahead can I make this and still receive rave reviews?
So glad I stumbled upon your blog.
Thanx!
I would say a day ahead is still good. The apples can make the cake a little soggy after a day, at which point you can refrigerate it.
I just happened to check your site for a dessert recipe and bam I saw this apple cake and had all the ingredients for it. This cake was really good and super easy. Thanks for another great recipe!
Wow! Love that! Thanks for letting me know. 🙂