Caramel Apple Paleo Cake
Hey there! So, let me tell you about this Caramel Apple Paleo Cake that I stumbled upon during one of my kitchen experiments. It all started on a crisp autumn day when I had this wild craving for something sweet, but you know, without all the guilt (story of my life). I swear, the combo of apples and caramel reminds me of those carefree days at the county fair—minus the sticky fingers and, thankfully, minus the sugar crash!
Why You’ll Love This Cake
I make this cake whenever I want to wow my family with minimal effort. Honestly, my crew goes bonkers for it because it’s not just a pretty face—it’s paleo! (And who doesn’t love being a bit healthier, right?) Plus, I’ve had my share of kitchen flops, but this one’s foolproof… most of the time. Just watch out for the caramel stage, it’s a bit of a diva.
What You’ll Need
- 3 large apples, peeled and diced (I prefer Granny Smith, but any crisp variety will do)
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup maple syrup (sometimes I sneak in a little honey instead)
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of salt
- For the caramel: 1 cup coconut milk, 1/2 cup coconut sugar
How to Make It
- Preheat your oven to 350°F (or about 175°C, for my metric friends). Grease an 8-inch cake pan with coconut oil.
- In a big ol’ bowl, mix the almond flour, coconut flour, cinnamon, baking soda, and salt. I usually just wing it a bit with the cinnamon—can’t go wrong with a bit extra.
- In another bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla. This is where I begin to feel like a mad scientist!
- Combine the wet and dry ingredients, then fold in the diced apples. It might look a tad too chunky, but trust me, it’s all good.
- Pour the batter into your prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out clean. This is when I usually sneak a taste of the batter (shh!).
- For the caramel, in a saucepan over medium heat, stir together the coconut milk and coconut sugar. Simmer until it thickens, about 15 minutes. Don’t worry if it seems a bit runny at first—it’s all part of the plan.
- Let the cake cool a bit before drizzling the caramel over the top. And voilà! You’ve got yourself a masterpiece.
Notes
Sometimes I find the caramel sets better if I let it cool a little before pouring. It’s one of those things you learn after accidentally making caramel sauce soup (oops!).
Variations
I once tried throwing in some chopped pecans, and it was a hit! (Okay, okay, not with my nut-allergic friend.) But swapping maple syrup for molasses didn’t quite work out as planned—it was more tar than treat.
What You Might Need
Honestly, you can get by without a fancy mixer. A humble whisk and a good arm workout should do the trick in a pinch!
How to Store It
Store this cake in an airtight container for up to three days. But between you and me, it’s usually devoured by the next morning.
Ways to Serve
I love this cake with a dollop of coconut cream on the side. It’s a family tradition of ours, especially during those chilly evenings.
Little Things I’ve Learned
I once tried rushing the apple prep and ended up with uneven chunks—lesson learned, patience is key!
Your Questions Answered
Can I use a different flour? You could try oat flour, but it’ll change the texture a bit (in a good way, I reckon!).
What if I don’t have coconut sugar? Brown sugar works too, though it’s not strictly paleo, if you’re stickin’ to that.
Do I need to peel the apples? I prefer it, but if you’re in a rush, leaving the skins on is totally fine—it adds a bit of rustic charm!
