HEALTHY (PALEO) WET-BOTTOM APPLE CAKE
My girlfriend Amy does not follow a Paleo path, but she decided to make my Paleo Wet-Bottom Apple Cake. Amy is athletic and eats well, but doesn’t suffer from any wheat or grain-related ailments. She still wanted to try the recipe because while it’s grain-free, it’s also all-natural, non-GMO, and healthy to eat.
“I want to make something with apples,” she said this morning on the phone.
So, I decided to make this Paleo Wet-Bottom Apple Cake with an almond flour-based recipe. You can put the crumble on the bottom of the cake instead of the top, turning it into a “Wet-Bottom Apple Cake with Butter Cream Icing. Raw honey is Paleo compliant and so you can include the vanilla cream.
WHAT IS THE NUTRITIONAL VALUE OF THIS APPLE CAKE?
Let’s look at the nutritional value of this Wet-Bottom Apple Cake. While there is no scientific evidence to support the notion that eating an apple a day keeps the doctor away, the fruit is still nutritious. Apples are a low glycemic fruit, low in calories, and high in fiber and vitamin C. A low-glycemic diet can support you in controlling your weight by minimizing spikes in your blood sugar and insulin levels. A low glycemic diet is important for those who live with type 2 diabetes. Shawn and I do not have diabetes, but we choose to eat low glycemic fruits and vegetables more regularly.
WHAT IS THE TASTE PROFILE OF PALEO WET-BOTTOM APPLE CAKE?
The predominant taste sensation of this Paleo Wet-Bottom Apple Cake is sweetness due to the date paste, apples, and buttercream. The cake has a dense, spongy texture with crunchy bits from the toasted almonds.
WHAT BEVERAGE HARMONIZES WITH PALEO WET-BOTTOM APPLE CAKE?
To create harmony on the palate you would need a non alcoholic wine sweeter than the dessert. That’s far too much sugar to consume at one time. Monitoring sugar intake is important because it helps prevent blood sugar spikes and crashes, reduces the risk of health issues like obesity and diabetes, and maintains overall well-being. Choose hot tea. You can always pair the flavours of the apple cake with those in the tea.
Here are five hot teas that would complement wet bottom apple cake:
- Cinnamon Spice Tea: The warm and aromatic spices in cinnamon spice tea, such as cinnamon, cloves, and nutmeg, pair beautifully with the flavors of apple cake, enhancing its autumnal essence.
- Apple Spice Tea: This tea blends the fruity sweetness of apples with comforting spices like cinnamon and cloves, making it an ideal match for apple cake, accentuating its apple flavor.
- Vanilla Chai Tea: The creamy vanilla notes and robust spices in chai tea, combined with a hint of black tea, create a cozy and flavorful pairing with apple cake, adding depth to its taste.
- Honeybush Apple Tea: The naturally sweet and fruity flavor of honeybush tea, infused with apple pieces, complements the apple cake’s sweetness, while its smooth profile offers a soothing accompaniment.
- Ginger Lemon Tea: The zesty freshness of lemon and the subtle heat of ginger in this tea provide a refreshing contrast to the rich and sweet flavors of apple cake, cleansing the palate between bites.
WHAT OTHER SWEET HEALTHY (PALEO) RECIPES CAN I ENJOY?
PALEO MOM’S CARROT CAKE
WHAT EQUIPMENT DO YOU NEED TO PREPARE THIS RECIPE?
Equipment Needed:
- Electric mixer or stand mixer
- Mixing bowls
- Cake pan (8-inch or 9-inch)
- Non-stick cooking spray
- Spatula
- Toothpick or cake tester
- Cooling rack
- Measuring cups and spoons
HOW DO YOU PREPARE PALEO WET-BOTTOM APPLE CAKE?
To prepare this Paleo Wet-Bottom Apple Cake, place all ingredients, except for the almonds in a bowl and mix together to make the crumble. Fold in almonds. Refrigerate until needed. For Paleo’s directions, pour crumble into a cake pan sprayed with avocado nonstick cooking spray. Use wet fingers to smooth the edges. Place all cake ingredients, except for apples, in a mixer. Mix until a smooth batter forms. Fold in apples. Pour batter over crumble in cake pan. Bake at 350 F for about 40 minutes until done. Let cool. Add buttercream if going Paleo. Let cake cool.
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PALEO WET-BOTTOM APPLE CAKE
- Total Time: 70 MINUTES
- Yield: 8 1x
- Diet: Gluten Free
Description
This Paleo Wet-Bottom Apple Cake is downright delicious and uses an almond-based flour dough with dates, almonds, apples and more.
Ingredients
Butter Cream (optional):
1 cup refined coconut oil, softened but solid
1/3 cup plus 1 tablespoon cup tapioca flour
1/4 cup raw honey
1 teaspoon apple cider vinegar
1 ½ teaspoon vanilla extract
Pinch salt
Cake:
First Ingredients:
1.5 cups almond flour (170 g)
1.5 cups tapioca flour (228 grams)
1 teaspoon sea salt (6 grams)
1 teaspoon Guar Gum (2 grams)
2 eggs
1 tablespoon gluten-free baking powder
Almond Crumble (or Wet-Bottom):
½ cup of cake dough (crumbled in fingers)
½ cup plant-based butter or Ghee, melted
½ cup date paste*
1/4 teaspoon cinnamon
1 cup toasted chopped almonds**
Cake: Second Cake Ingredients:
¼ cup plant-based butter or ghee
1 cup date paste
2 eggs
1 tsp vanilla extract
2 large apples, skin on, diced
Orange zest from one orange (optional for garnish)
Instructions
- *Healthy (Paleo) Date Paste
- **toast almonds in the oven in a dry fry pan until slightly golden.
- To make the buttercream, in a bowl combine coconut oil and beat until fluffy. Add honey and vinegar. Beat slowly while adding tapioca, vanilla, and salt. Beat until creamy. Set in refrigerator until needed.
- Preheat the oven to 350°F. Spray a cake pan with avocado non-stick cooking spray.
- To make crumble, in a mixer add the first cake ingredients of almond flour, tapioca flour, salt, guar gum, eggs, baking powder. Mix well. Take out a ½ cup of this first cake mixture and pour it into a large mixing bowl for the crumble.
- To the ½ cup of first cake ingredients in the mixing bowl add the butter, date paste, cinnamon, and almonds. Fold everything together well. Pour the crumble mixture from the mixing bowl into the pan. Using wet fingers press the crumble to cover the whole pan bottom. Set aside.
- To finish the cake mix, in the mixer bowl add the second cake ingredient of butter, date paste, eggs, vanilla extract. Mix in electric mixer. Remove bowl from mixer. Fold in diced apple. Pour batter into the cake pan over the crumble.
- Bake cake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let cake cool in the pan for 10 minutes, then turn out onto the rack to cool completely.
- When cooled, cover in buttercream. Sprinkle with zest and refrigerate until ready to eat.
Notes
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 30
- Cook Time: 40
- Category: HEALTHY
- Method: BAKING
- Cuisine: DESSERT
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 18
- Sodium: 150
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 8
- Cholesterol: 80
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