Apple Cake (Grain Free, Paleo, Gluten Free, Gaps)

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Keep in mind – you need to pour the sauce over the cake as soon as it comes out of the oven. This is a very rich and moist cake and best served warm. For a less rich cake, omit the sauce poured on top. Adapted from Paula Deen.



For the batter:

  • 3/4 cup honey (I used clover)
  • 3 large eggs
  • 10 tablespoons coconut oil, melted
  • 1/4 cup coconut milk
  • 3 cups almond flour (I purchase mine from Honeyville)
  • 6 tablespoons coconut flour
  • 1 teaspoon unflavored gelatin (I used Bernard Jensen)
  • 1 teaspoon baking soda
  • 1/4 teaspoon Celtic sea salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 3 cups grated fuji apples, placed on a clean dish cloth and patted dry (I left the skins on)
  • 1 cup shredded unsweetened coconut
  • 1 cup chopped pecans (optional)

For the sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup honey
  • 1/2 cup coconut milk
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
  2. Pour the batter into a buttered bundt pan. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.
  3. Place butter, honey, coconut milk, lemon juice and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake (you might need to do this in 2 stages, as it can take a few minutes for the sauce to soak into the cake). Let the cake stand for 1 hour and then invert it onto a cake stand. Serve warm or at room temperature.
  4. The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.