Fall is a season that makes me think of Home when I bake. I don’t know if it was the same for you, but growing up my mom baked more during the cooler season of fall. When fall finally came, our kitchen was almost always filled with the smell of Apple cake, pumpkin bread, or some other spiced dessert. Me and my siblings would devour an entire apple cake or loaf of pumpkin bread as soon as it came out of the oven, the steam still pouring out. Those memories are sweet to me, a special part of the past. When fall comes around, I feel the need to honor those memories so to the kitchen I go, but this time to make those memories a little healthier. This AIP & Paleo Apple Spice Cake is just as good as the classic and brings back all the good memories. It’s one of my favorite fall apple desserts and is great for breakfast, snack, or dessert!
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This AIP & Paleo Apple Spice Cake blends grain-free flours, natural sweeteners, apples, and spices to bring you one of the ultimate paleo fall apple desserts. Fall always puts me on a pumpkin and apple kick, if you couldn’t tell by all the recipes (apple galette, apple butter, pumpkin apple butter pie… you get the picture). This AIP apple cake is simple to make and is so dang good! It is spiced with cinnamon and ginger, has layers of sweet apples, and is topped with a delicious maple glaze. It is AIP compliant and paleo as well. This AIP & Paleo Apple Spice Cake is perfect for the fall season.
Tips and Tricks for making AIP & Paleo Fall Apple Desserts
Do I need to use apple butter in this AIP & Paleo Apple Spice Cake?
Using apple butter enhances the flavor of the cake. I like to have apple butter on hand during the fall season for recipes and to use on waffles or biscuits. This recipe for apple butter is super simple to make and tastes delicious. If you do not have apple butter on hand, you can substitute applesauce instead.
Can I make this AIP & Paleo Fall desserts into muffins?
You can also make this recipe as muffins instead of as cake. This recipe yields about 8 muffins. Instead of layering the batter on the apples, just add the apples to the batter and scoop into a muffin tin. Bake at 350 F for 18-25 minutes or until the muffins are firm to the touch.
Should I make the maple glaze for this AIP & Paleo Apple Spice Cake?
The maple glaze is so easy to make and it adds so much flavor to the cake. It takes less than 5 minutes to mix together. I highly recommend making the glaze, it adds so much flavor to the cake. But if you’re in a pinch it’s not necessary. Make sure to wait until the cake has cooled before adding the glaze to the cake or it will melt into the cake!
Let's Make AIP & Paleo Apple Spice Cake!
Start by preheating the oven to 350 Fahrenheit.
Next, take your apple and peel it and slice it into small chunks. You will need 1 large apple or 2 smaller apples. Add 1 tablespoon of coconut sugar to the apples and toss in the sugar, set the apples aside.
In a small bowl, mix together the flours, baking powder, baking soda, salt, and spices together. Mix until the ingredients are well incorporated and set aside.
In a larger bowl, mix the wet ingredients except for the coconut milk and apple cider vinegar together one at a time. Mix together the apple butter, coconut oil, maple syrup, coconut sugar, and vanilla.
Alternate adding the half of the dry ingredients and coconut milk into the wet ingredients and stir until a thick batter forms. Finally add in the apple cider vinegar and stir until well incorporated.
Prepping the cake for baking paleo fall apple desserts
In an 8 inch spring form pan or a loaf pan cover the bottom of the pan with half of the apples. Next spread half of the batter over the apples. Add the remaining apples and top with the remaining batter.
Place the cake in the oven and bake for 25-30 minutes or until the cake is firm to the touch and cooked through the center.
While the cake is baking make the maple glaze. In a small bowl mix together the maple syrup, coconut butter, and maple syrup until smooth.
When the cake is finished, let the cake cool for 15-20 minutes before topping with the glaze or it will melt into the cake. This is sure to be one of your favorite AIP and paleo fall apple desserts! Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
Check Out These AIP & Paleo Fall Apple Desserts!
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Apple Spice Cake
Ingredients
Apples
- 2 Cups Apples chopped and peeled
- 1 Tablespoon Coconut sugar
Spice Cake
- ½ Cup Cassava flour
- ⅓ Cup Tapioca flour
- ⅓ Cup Coconut flour
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Ginger
- 2 Tablespoons Apple butter
- 1 ½ Tablespoon Coconut oil
- 2 Tablespoons Coconut sugar
- ¼ Cup Maple Syrup
- ½ Cup Coconut milk
- 1 Teaspoon Vanilla extract
- 1 Tablespoon Apple cider vinegar
Maple Glaze
- 1 Tablespoon Red palm shortening
- 1 Tablespoon Coconut butter
- 1 Tablespoon Maple syrup
Instructions
- Start by preheating the oven to 350 Fahrenheit.
- Next, take your apple and peel it and slice it into small chunks. You will need 1 large apple or 2 smaller apples. Add 1 tablespoon of coconut sugar to the apples and toss in the sugar. Set the apples aside.
- In a small bowl, mix together the flours, baking powder, baking soda, salt, and spices together. Mix until the ingredients are well incorporated and set aside.
- In a larger bowl, mix the wet ingredients together one at a time. Mix the apple butter, coconut oil, maple syrup, coconut sugar, coconut milk and vanilla.
- Add the dry ingredients into the wet ingredients and stir until a thick batter forms. Finally add in the apple cider vinegar and stir until well incorporated.
- In an 8 inch pan or a loaf pan cover the bottom of the pan with half of the apples. Next spread half of the batter over the apples. Add the remaining apples and top with the remaining batter.
- Place the cake in the oven and bake for 25-30 minutes. While the cake is baking make the maple glaze. In a small bowl mix together the maple syrup, coconut butter, and maple syrup until smooth.
- When the cake is finished, let the cake cool for 15-20 minutes before topping with the glaze. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
