Apple and cinnamon cake

Friends have given us lots of cooking apples this autumn and I was wondering what to do with them. Searching online, I found a recipe for an apple and cinnamon cake. I really liked the look of it but I didn’t like the idea of using sugar, margarine, or wheat flour.

So, I experimented with different flour variations and below is the version I like the best.

It is sugar and gluten free, it is light and healthy, and it has a hint of coconut in it.

It is the perfect comfort cake for this time of year! 

Wet ingredients: 

1 ¼ cup Xylitol (divided into 1 cup and a 1/4 cup)  

6 tbsp coconut oil (melted) 

1 tsp vanila extract

¾ cup cream cheese (we use full fat) 

2 large eggs

Dry ingredients:

½ cup ground almonds

1 cup mix of equal amounts of coconut flour, tapioca flour and brown rice flour

1 ½ tsps baking powder

¼ tsps salt

——-

2 tsps ground cinnamon 

2 large or 3 small cooking apples 

Directions:

• Preheat oven to 175 degrees Celsius
• In a food processor, beat 1 cup of Xylitol with the rest of the wet ingredients,  except the eggs. Once smooth, add one egg at a time and pulse until you have an even batter. 
• In a large bowl, mix all the dry ingredients
• Add wet to dry ingredients and mix well
• Mix the remaining ¼ cup of Xylitol with the cinnamon in a small jar
• Chop the apples and add most of the Xylitol/cinnamon mixture to it.
•  Mix well,  until apples are covered evenly with the cinnamon mixture.
• Fold the apples into the batter. 
• Grease a round cake tin with coconut oil and pour the batter mixture into it.
• Bake in a preheated oven for about 40min. 
• Cake is ready when it starts coming off the edges and a skewer comes out clean

 Enjoy!