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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!