It’s time for a new recipe. This one definitely pushed me out of my comfort zone. When I was in high school, I use to bake all the time. But since going paleo, I stopped. My thought was just because my cake is made with almond flour, it doesn’t really make it healthy. So why bother?
But like I said in Friday’s post, when I came across a recipe for a 21 day sugar detox approved cake, I decided to give it a try. I made a few changes to the original. And the result was pretty awesome. First off, you would never guess that it was made with apples. Or that it doesn’t have any sweetener. Even Jake, who isn’t doing the detox, said it was great.
21 Day Sugar Detox Apple Spice Sponge Cake
Gluten, Dairy, Soy and Sweetener Free
Original recipe Nummy for my Tummy Apple Spice Coffee Cake
- 3 granny smith apples
- 6 whole eggs
- 1/3 cup coconut milk
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 1/2 cup walnuts, chopped
First I cored and sliced my three green apples. I cut them into small pieces that I knew my food processor could handle. As you can see, I did not peel them.
I added the apples to my food processor. Took a few minutes of processing. This was as tiny as I could get them.
I moved the chopped apples into a mixing bowl. Added all 6 eggs and mixed it with a fork to break up the yolks. Then I added the coconut milk and vanilla extract.
In a separate, larger mixing bowl, I combined the coconut flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. I just used a fork to mix.
Using a hand mixer, I added the wet apple mixture to the dry flour ingredients. I blended as best I could until I thought they were mixed well.
I decided to use my immersion blender. As you can see, I was able to really get the mixture into more of a smoother consistency. If you have a good food processor, you might not need this step. But for me it worked out nicely.
At this point, add your melted coconut oil and mix well. Note: Make sure your coconut oil isn’t too hot. Otherwise it will accidentally cook your ingredients.
Now pre-heat your oven to 400 degrees (F). And grease your pan. I used a square brownie pan and some butter.
Add the mixture to your pan. It should spread fairly easily. But I found giving the pan a few light taps on my counter top helped even it out.
Then I took my walnuts and chopped them into smaller pieces. And added them in one layer in the middle of my cake. Note: If you’re allergic to nuts (but can still have coconuts) just leave this step out.
Put your cake into your 400 degree (F) oven. I cooked mine for 35 minutes and thought it came out perfectly. But depending on your oven, your time might vary.
As I said, I was really surprised that you can’t tell at all this was made basically from apples. And without any sweetener. It wasn’t sweet per say, but there was a sweetness to it. Had a warm spiced feel.
As far the consistency, it wasn’t what I expected as first. The top is very muffin like, but the inside of the cake is incredibly moist. Which unfortunately means it does fall apart more than your typical cake. But Jake and I didn’t mind at all. We just scooped out the crumbles and added it to our plate.
This was great for dessert after dinner, but it was also great for breakfast the next day. Plus for once, I might actually say this cake is somewhat healthy. Apples + spices + eggs + coconut? Compared to most cakes, I would say that’s pretty good!