Apple Bundt Cake
Ingredients
-
1½
pounds
apples, peeled and cored
-
2
teaspoons
apple cider vinegar or lemon juice
-
2
cups
finely ground almond flour
-
1½
cups
cassava flour
-
2
teaspoons
ground cinnamon
-
1
teaspoon
baking soda
-
1
teaspoon
Diamond Crystal kosher salt
-
1
cup
ghee, softened (or coconut oil or palm shortening)
-
1⅓
cups
maple sugar or coconut sugar
-
4
large
eggs, at room temperature
-
⅔
cup
full-fat canned coconut milk, at room temperature
-
2
teaspoons
vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- Shred half of the apples and chop the other half into small rectangles.
- Toss the chopped apples with apple cider vinegar and set aside.
- In a separate bowl, whisk together the flours, cinnamon, baking soda, and salt.
- Cream the softened ghee and sugar in a mixer until fluffy.
- Add the eggs, coconut milk, and vanilla to the mixture and beat until combined.
- Gradually add the flour mixture to the wet ingredients and mix until incorporated.
- Fold the apples into the batter gently.
- Transfer the batter to the prepared bundt pan and smooth the top.
- Bake for 55 to 70 minutes until golden brown and a skewer comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
16
Calories
345
Total fat
21g
Total carbohydrates
37g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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