MAKES 2- 8" X 3” CAKES
For the cake:
4 ½ cups almond flour
½ cup arrowroot
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
2 teaspoon ground cardamom
½ teaspoon ground cloves
2 teaspoon vanilla
½ teaspoon coconut oil, melted
1 teaspoon honey
6 large eggs room temperature
2 TBS lemon juice
4 cups apples, small dice or shredded (about 1 pound)
1 cup rough chopped pecans (optional)
For the cinnamon swirl:
2 TBS ground cinnamon
3 TBS coconut oil, melted
4 TBS honey
Preheat the oven to 350℉.
Place a round piece of parchment at the bottom of a round cake pan, then lightly grease the sides with coconut oil.
Peel, core, and small dice or shred the apples, tossing with the lemon juice.
Mix the almond flour, arrowroot, baking soda, cinnamon, cardamom, and salt in a medium sized bowl.
In a smaller bowl, mix the coconut oil, eggs, honey, and vanilla, then add them to the flour mixture. Stir to mix the ingredients together well.
Fold the apples into the cake batter, and then spoon it into the prepared cake pan. Use a spatula to spread the batter evenly, it will be thick.
Mix the cinnamon swirl ingredients together in a small bowl, then drizzle it around the cake. Using a toothpick or a skewer, drag the cinnamon mixture around the batter to create swirl patterns.
Bake for 35-40 minutes, or until a toothpick comes out clean when testing and the top is golden brown.
Cool the cake in the pan, then use a knife to loosen the sides. Invert the cake pan to remove the cake, and peel the parchment paper off the base.
Flip the cake, so it is right-side-up, and continue to cool, either on a wire rack, or by placing in the refrigerator.Print