Clean Diet Moist Apple Cake

Serving Size: 16 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free apple loaf cake would make a great quick breakfast, snack, or dessert!

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time45

Recipe Serving Size16 people

Cooking Tools Required

8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Ingredients

1/2 teaspoon coconut oil for greasing the loaf pan

Beat together:

3 egg large
1/2 cup maple syrup

Blend in:

2 cup almond flour
1 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/4 cup apple juice
1/3 cup coconut oil melted
2 tablespoon applesauce unsweetened

Instructions

Preheat oven to 350° F.
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
In a bowl, using a hand blender or stand mixer, beat maple syrup and eggs on high speed.
Reduce the speed to medium and blend in almond flour, baking powder, shredded coconut, apple juice, coconut oil, and applesauce.
Pour mixture into prepared loaf pan. Bake for 35 minutes. Let cool completely before unmolding.

Reheating Instructions

Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition