For the batter:
3/4 cup light colored honey
3 large eggs
10 tablespoons coconut oil, melted
1/4 cup coconut milk
3 cups finely ground almond flour
6 tablespoons coconut flour
1 teaspoon unflavored gelatin
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 chopped pecans (optional)
For the Frosting (see dairy-free option below):
8 ounces cream cheese, room temperature
1/2 cup organic powdered sugar
1 Tbs. vanilla extract
Dairy-free frosting (here’s a great alternative recipe that uses cashews as the base):
1 cup palm shortening
1/4 cup raw honey or maple syrup
2 teaspoons vanilla extract
2 tablespoons arrowroot flour
1/2 teaspoon unflavored grass-fed gelatin
Preheat the oven to 350°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 and pecans.
Pour the batter into a buttered 11×7” baking dish. Bake for 30 minutes until cake tester comes out clean and cake is a deep golden brown. Cool completely.
For the frosting (see dairy-free option below):
Place the cream cheese, powdered sugar and vanilla in the bowl of a standing mixer. Using the paddle attachment, beat the frosting on medium until fluffy, about 2 minutes. Spread evenly over cooled cake.
For the dairy-free frosting:
Place the palm shortening, honey, vanilla extract, lemon juice, arrowroot, and gelatin in the bowl of a standing mixture and whisk for 3 minutes until light and fluffy.