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This post is sponsored by Chelan Fresh and all opinions are my own, as always.
This warmly spiced apple cake is perfect no matter the season! You’re going to love the moist tender cake layers filled and topped with a dairy free cream cheese frosting. It’s absolutely addicting topped with crushed candied pecans! This showstopper cake is a family favorite, gluten and grain free, dairy free and paleo friendly.
Once fall rolls around I become apple obsessed, especially in the baking department!
There are obviously a ton of apple goodies you can choose to bake from breads and muffins to pies and tarts and crisps.
I decided it was time to make a show-stopping apple cake complete with thick layers of maple cashew “cream cheese” frosting.
It’s a little different from any of my previous cashew based frostings and I know you’re going to absolutely love it!
In addition to the dreamy frosting, the cake itself is perfectly sweet with warm spices and, of course, just the right amount of apple flavor. I used these incredible apples that are wonderful for baking which made the cake even more of a treat.
About Chelan Fresh Lucy Apples
Lucy™ Apples are grown in the heart of Central Washington by a small group of pioneering growers who are passionate about developing new varieties. Through years of research and development, they discovered they could grow a great tasting, pink-red interior apple.
Lucy™Apples are part Honeycrisp, which give them their sweet, tangy flavor and crunchy texture we all love. But that is where the resemblance ends, these apples are also part Arlie Red which gives them a naturally red flesh inside that will surprise and delight.
Lucy™Rose has a red skin and sweet berry notes in the flavor profile. Lucy™Glo has a gorgeous yellow skin that allows the red interior glow from within and is tangy with a hint of sweet.
The incredible Lucy™ apples are perfect for creating show stopping desserts like this Apple Cake with Maple Frosting. They are available at numerous locations across the United States. Click here for more information and the store locator to find a retailer near you! Lucy.fruitlocator.com.
What You Need to Paleo Make Apple Cake with Maple Cream Cheese Frosting
I separated the ingredient list into what you’ll need for the frosting and the cake batter. Here’s everything you’ll need to prepare this apple cake:
Frosting:
raw cashews, soaked in hot water for at least 2 hoursrefined coconut oilcoconut cream or full fat coconut milkmaple sugar2 Tbsp fresh lemon juice1 tsp pure vanilla extract 1/8 tsp fine sea salt
Cake:
coconut oil sprayblanched almond flourarrowroot flour, or tapiocabaking soda tsp fine sea saltapple pie spicearge eggs, at room temperature unsweetened almond milk, at room temperaturemelted refined coconut oil, cooledcoconut sugar or maple sugarmaple syrup or raw honeypure vanilla extractpeeled and grated apples (about 2) squeezed well between paper towels to remove excess waterChopped pecans or candied pecans, for garnish
How to Make Paleo Apple Cake with Maple Cream Cheese Frosting
Prepare the frosting first so it can chill while you make the cake. In a high speed blender, such as a Vitamix, or a food processor, blend all the frosting ingredients well until smooth and creamy. Chill the frosting in the refrigerator for an hour before using it, or up to overnight.
Preheat your oven to 350° F and line the bottom of two 8” cake pans with a circle of parchment paper. Spray the bottom and sides lightly with coconut oil spray.
In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and spices. In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, syrup or honey, and vanilla until very smooth. Stir the dry ingredients into the wet until well combined. After squeezing as much water out of the grated apples as possible, fold them into the batter.
Divide the batter between the two prepared cake pans and bake for 25-28 minutes or until golden brown and a toothpick inserted near the center of the cake layers comes out clean. Remove from the oven to cool on wire racks for at least 10 minutes before carefully removing from the cake pans. Continue to cool the cake layers on the wire rack until they reach room temperature.
You can chill the cake layers before frosting to make it easier if you desire. Frost the cake with the chilled frosting between the layers and over the top. Sprinkle with chopped candied pecans to serve.
How to Store Leftover Cake
It’s best to store the leftover cake covered in the refrigerator for up to one week.
You can also make the cake ahead of time, complete with frosting! Bake and frost the cake up to two days ahead of time, cover, and refrigerate. Just allow the cake to sit at room temperature for at least 30 minutes before serving.
I hope you’re ready for a delicious apple cake that also happens to be good for you! It’s amazing for the holiday season but you’ll want to bake it year round. Grab your apples and preheat your oven because it’s time to bake – let’s go!
Apple Cake with Maple Cream Cheese Frosting {Paleo}
Apple Cake with Maple Cream Cheese Frosting
This warmly spiced apple cake is perfect no matter the season! You’re going to love the moist tender cake layers filled and topped with a dairy free cream cheese frosting. It’s absolutely addicting topped with crushed candied pecans! This showstopper cake is a family favorite, gluten and grain free, dairy free and paleo friendly. Prep Time: 25 minutesCook Time: 25 minutesCooling Time: 1 hrCourse:baking, DessertCuisine:dessert, Gluten-free, PaleoKeyword:apple, cake, cashews, gluten free, paleoServings: 12 servings
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Ingredients
Frosting:
2 1/4cupscashewssoaked in hot water for at least 2 hours1/3cuprefined coconut oil2Tbspcoconut cream or full fat milk3/4cupmaple sugar2Tbspfresh lemon juice1tsppure vanilla extract1/8tspfine sea salt
Cake:
Coconut oil spray3cupsblanched almond flour1/2cuparrowroot flouror tapioca1tspbaking soda1/2tspfine sea salt1Tbspapple pie spice*4large eggsat room temperature1/3cupunsweetened almond milkat room temperature1/2cupmelted refined coconut oilcooled1/2cupcoconut sugar or maple sugar1/2cupmaple syrup or raw honey2tsppure vanilla extract1cuppeeled and grated apples**about 2 squeezed well between paper towels to remove excess waterChopped pecans or candied pecansfor garnish
Instructions
Prepare the frosting first so it can chill while you make the cake. In a high speed blender, such as a Vitamix, or a food processor, blend all the frosting ingredients well until smooth and creamy. Chill the frosting in the refrigerator for an hour before using it, or up to overnight.Preheat your oven to 350° F and line the bottom of two 8” cake pans with a circle of parchment paper. Spray the bottom and sides lightly with coconut oil spray.In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and spices. In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, syrup or honey, and vanilla until very smooth. Stir the dry ingredients into the wet until well combined. After squeezing as much water out of the grated apples as possible, fold them into the batter.Divide the batter between the two prepared cake pans and bake for 25-28 minutes or until golden brown and a toothpick inserted near the center of the cake layers comes out clean. Remove from the oven to cool on wire racks for at least 10 minutes before carefully removing from the cake pans. Continue to cool the cake layers on the wire rack until they reach room temperature.You can chill the cake layers before frosting to make it easier if you desire. Frost the cake with the chilled frosting between the layers and over the top. Sprinkle with chopped candied pecans to serve. Store leftover cake covered in the refrigerator for up to one week. You can also make the cake up to two days ahead of time, cover, and refrigerate. Just allow the cake to sit at room temperature for at least 30 minutes before serving. Enjoy!
Recipe Notes
*sub in 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves if you don’t have apple pie
**I used Chelan Fresh Lucy apples for this which are similar to pink lady and honeycrisp. Any crisp, sweet-tart apples will work well.
Nutrition
Calories: 593kcalCarbohydrates: 49gProtein: 12gFat: 42gSaturated Fat: 17gCholesterol: 55mgSodium: 275mgPotassium: 273mgFiber: 4gSugar: 29gVitamin A: 85IUVitamin C: 2mgCalcium: 118mgIron: 3mg
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Want More Paleo Apple Recipes? Try One of These!
Classic Apple Pie
Vegan Apple Pie Bars
Caramel Apple Tart
Apple Crumble Pie
Glazed Apple Bundt Cake
Caramel Cinnamon Baked Apples
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