For many, Mothers Day means 1 day of sweets or some other treat, but for me it means my birthday is days away. This year is slightly different from the rest as I've decided to partake in another round of the 21 Day Sugar Detox. The detox happens during Mothers Day, my birthday and ends just after Memorial Day weekend. UGH! In preparation I started toying around with making some sort of dessert to satisfy my sweet tooth and came up with this Apple Spice Coffee Cake.
For more 21DSD recipes, visit my 21-Day Sugar Detox Recipes page OR my 21DSD Pinterest Board.
SERVES 8
INGREDIENTS:
- 6 eggs
- 3 medium granny smith apples
- 1/2 c + 1 tsp Coconut Flour
- 1/3 c coconut milk
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 2 tsp allspice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp Organic Coconut Oil
, melted
- 1/2 c walnuts, chopped
INSTRUCTIONS:
- Pre heat oven to 400F and lightly grease a cake pan that's approximately 8"
- Core apples and place into a blender or food processor and blend until smooth
- Add eggs, milk and vanilla extract to apple mixture and blend until thoroughly combined
- In a large bowl, combine coconut flour, cinnamon, allspice, baking powder, baking soda and salt
- Pour apple mixture into flour mixture and using an electric mixture, mix ingredients together until smooth
- Once ingredients are well combined you can add the melted coconut oil and mix again
- Pour batter into cake pan and sprinkle with the chopped walnuts
- Place cake into oven and bake for 35 minutes (or until knife comes out clean from the center)
This recipe is linked to Gluten-Free Wednesdays and Allergy Free Wednesdays
can i add honey ? if so how much?
ReplyDeleteSure! But I'd recommend drizzling on top. Baking it in changes the texture of the cake slightly.
ReplyDeleteIf you want to bake it in, start w/ 1/4c.
Personally I find that's enough.
I made this tonight and it is very tasty! I was wondering though, is it supposed to be very moist? Almost so that you would think it wasn't finished cooking? I left it in a few minutes longer and the knife came out clean but it's just so moist.
ReplyDeleteI've had it come out very moist and very dry, but preferably it should be moist. If you don't like that, you could add just a teeny tiny bit (approx 1 tsp.) coconut flour to absorb the moisture. Glad you liked it :)
ReplyDeleteWonderful, moist cake. Served with coconut milk stevia sweetened chai and it really hit the spot on a cool Sunday afternoon!
ReplyDeleteCan you substitute another flour besides coconut flour? Use almond milk?
ReplyDeleteYou can always try using another flour, but I find other nut flours don't work as well. Coconut absorbs lots of the excess moisture.
DeleteDo you use gluten-free like Bobs Red Mill?
Yes, you can use almond milk instead of coconut.
I use some Bob's Red Mill and all purpose GF flour from King Arthur.
DeleteHmmmm I'm not sure what the correct amounts would be. I use extra eggs for the moisture (the coconut flour soaks up) and a added binding agent. Try using a 3/4c. GF flour and maybe cut the eggs down to 4-5.
DeleteNow I'm intrigued and will try tonight :)
I'll let you know.
Let me know if you attempt it too.
I will be anxious to hear your results! Thanks so much!
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