Maple Apple Cake
- 1/2 cup nut butter
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 tsp baking powder for paleo option: sub for 1/3 tsp baking soda and 2/3 tsp cream of tartar
- 3/4 cup cassava flour
- 3 small apples
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil
- 1/2 cup maple syrup for glaze
- 1/2 cup chopped pecans for glaze
- 1 small piece candied ginger for glaze
- Preheat oven to 350℉.
- In a large bowl, cream together the nut butter and sugar using a hand mixer until it’s light and fluffy. Scrape down the sides of the bowl.
- Add in the eggs, vanilla, maple syrup and salt. After that is mixed slightly, add in the baking soda and cassava flour (baking powder/cream of tartar for paleo option)
- Cut the apples into slices. Place into a small bowl.
- Add ¼ teaspoon of cinnamon and 1 tablespoon of maple syrup to the apples. Toss to coat the apples and then layer them along the bottom of a greased 9″ cake pan with coconut oil.
- Pour the batter over the apples and spread it out evenly over them. Bake for 20-25 minutes or until toothpick comes out clean.
For Maple Glaze:
- While the cake is cooking, in a small saucepan, place the maple syrup, chopped pecans, and ginger.
- Bring to a boil and then turn the heat to low while the cakes finishes cooking.
- When the cake has cooled, flip it over onto a plate or tray apple side up and then cover with the glorious glaze. Enjoy!