Not Your Mama’s Apple Cake

Not Your Mama’s Apple Cake

RatingDifficultyIntermediate

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Yields8 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins
Cake Batter
 0.25 cup plus 2 tablespoons coconut flour
 0.25 cup tapioca flour
 1 cup blanched almond flour
 2 tsp ground cinnamon
 0.50 tsp baking soda
 0.50 tsp baking powder
 0.13 tsp kosher salt
 0.50 cup chopped walnuts
 0.25 cup MonkSweet+
 3 eggs (beaten)
 0.50 cup natural applesauce
 0.33 cup coconut oil (melted)
 1 tsp vanilla extract
Mock Apples
 4 cups zucchini (peeled, seeded and diced)
 1 tbsp apple cider vinegar
 0.33 cup MonkSweet+
 1 tsp ground cinnamon
 0.13 tsp kosher salt
Optional
 Non-whipped dairy topping
Needed tools and supplies
 9 1/2 inch tart pan with removable insert or a 7 1/2" x 11" baking pan
 Cooking spray
1

In a large sauce pan, bring to a boil 1 quart of water and 1 tablespoon of apple cider vinegar.

2

Add the cubed zucchini and simmer for several minutes to soften but still remain firm. Drain and allow to dry.

3

When dry, add 1/3 cup MonkSweet+, 1 teaspoon of cinnamon and 1/8 teaspoon of kosher salt. Allow to set and blend the flavors into the zucchini. Do not drain the liquid that is created.

4

Heat the oven to 350ºF.

5

Spray the tart or baking dish with cooking spray and set aside.

6

In a large mixing bowl, combine the first 8 ingredients of the cake batter until well blended.

7

In another mixing bowl, combine the remaining 5 cake batter ingredients until well blended. Add the dry ingredients to the wet ingredients and mix until smooth.

8

Add in the “mock apples” and blend until all of the apple ingredients are incorporated.

9

Pour the cake batter into the tart pan and bake for 35-40 minutes or until the top is golden brown and firm to the touch. Remove and allow to cool.

10

Before serving remove the cake from the tart and cut into servings or cut into pieces if baked in a baking dish.

11

Optional: serve non-dairy whipped topping with the cake.

Category

Ingredients

Cake Batter
 0.25 cup plus 2 tablespoons coconut flour
 0.25 cup tapioca flour
 1 cup blanched almond flour
 2 tsp ground cinnamon
 0.50 tsp baking soda
 0.50 tsp baking powder
 0.13 tsp kosher salt
 0.50 cup chopped walnuts
 0.25 cup MonkSweet+
 3 eggs (beaten)
 0.50 cup natural applesauce
 0.33 cup coconut oil (melted)
 1 tsp vanilla extract
Mock Apples
 4 cups zucchini (peeled, seeded and diced)
 1 tbsp apple cider vinegar
 0.33 cup MonkSweet+
 1 tsp ground cinnamon
 0.13 tsp kosher salt
Optional
 Non-whipped dairy topping
Needed tools and supplies
 9 1/2 inch tart pan with removable insert or a 7 1/2" x 11" baking pan
 Cooking spray

Directions

1

In a large sauce pan, bring to a boil 1 quart of water and 1 tablespoon of apple cider vinegar.

2

Add the cubed zucchini and simmer for several minutes to soften but still remain firm. Drain and allow to dry.

3

When dry, add 1/3 cup MonkSweet+, 1 teaspoon of cinnamon and 1/8 teaspoon of kosher salt. Allow to set and blend the flavors into the zucchini. Do not drain the liquid that is created.

4

Heat the oven to 350ºF.

5

Spray the tart or baking dish with cooking spray and set aside.

6

In a large mixing bowl, combine the first 8 ingredients of the cake batter until well blended.

7

In another mixing bowl, combine the remaining 5 cake batter ingredients until well blended. Add the dry ingredients to the wet ingredients and mix until smooth.

8

Add in the “mock apples” and blend until all of the apple ingredients are incorporated.

9

Pour the cake batter into the tart pan and bake for 35-40 minutes or until the top is golden brown and firm to the touch. Remove and allow to cool.

10

Before serving remove the cake from the tart and cut into servings or cut into pieces if baked in a baking dish.

11

Optional: serve non-dairy whipped topping with the cake.

Not Your Mama’s Apple Cake


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