This Paleo Wet-Bottom Apple Cake is downright delicious and uses an almond-based flour dough with dates, almonds, apples and more.

Units Scale

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 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

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)

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*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.

(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.

PALEO WET-BOTTOM APPLE CAKE

EAT BREAD; LOSE WEIGHT