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Gluten Free Apple Pecan Cake

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 10
Author: Amy Stafford

Ingredients


Cake

  • 1 stick salted butter melted and cooled, plus more for dish
  • 1/2 cup almond flour
  • 1/3 cup tapioca flour
  • 3 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3/4 pure maple syrup
  • 1 large egg
  • ½ cup chopped pecans plus ¼ cup whole pecans
  • 2 large firm-sweet apples about 1 pound peeled and cut into ½-inch cubes, about 2¾ cups


Paleo Caramel Sauce:

  • 2 tablespoons water
  • ¼ cup raw coconut palm sugar
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

Paleo Caramel Sauce:

  • bring the water and coconut palm sugar to a boil stirring the mixture constantly
  • add the coconut milk vanilla extract and salt and cook for about 10 minutes over medium heat, stirring constantly so that it doesn't burn. The mixture will start to thicken and turn darker in color.

Cake:

  • Preheat oven to 350 degrees. Grease a 9” cake pan with butter.
  • In a medium bowl whisk together flours, cinnamon, baking powder, salt, and baking soda. In an electric mixer beat together butter, maple syrup and egg until light and creamy, about 2 minutes. Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined.
  • Spread batter in pan. Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40 minutes.
  • Cool on a wire rack for 30 minutes. If you like an extra caramel flavor for topping, drizzle additional melted caramel sauce over the top of the cooled cake and allow to set before cutting.
  • Store cake in refrigerator if not eating right away.