Fall Apple Cake and Sticky Toffee Pudding

These recipes are both adaptations from non-paleo recipes that I enjoyed, and they have similar flavor profiles, perhaps because they are both drizzled in a decadent caramel sauce, which Matt says elevates them from delicious to out of this world! I get most of my inspiration from comfort foods that I have enjoyed over the years, and my goal is to make them evoke the same memories in a healthier way without refined sugar and flour, transfat oils, and also without cream or milk. I used a bundt cake pan for the apple cake, just because that’s always what my mom used. And a large pie dish for the Sticky Toffee Pudding (pictured).

Both of these cakes make me feel nostalgic. The Apple Cake makes me think of my Mom’s amazing baking skills, and how she loved having us in the kitchen with her, doing measurements, and licking spoons. The Sticky Toffee Pudding reminds me of cold, rainy days in Ireland and London, ducking into warm, dark pubs to sit by a fire with a pint and my favorite dessert! These are exactly the kinds of memories I want to relive during the holiday season!

I don’t want to take all the credit, because these recipes are adaptations from other recipes. For the apple cake, I was able to sub out Flours 1:1, sugars 1:1, and replace the cream with coconut milk and use coconut oil. The Sticky Toffee Pudding is based on an SCD recipe, but tweaked with maple syrup and coconut sugar instead of honey since Alba can’t have honey until she is 2. I say this often, but I also really prefer the flavor of maple syrup to honey because honey is often to sweet for me.

All of my friends and family really love how moist and flavorful these cakes are, and I know you will too. Whether you’re a wannabe Brit in need of a Sticky Toffee Pudding fix, or just looking for an alternative to Pumpkin Pie this season (gasp), I’ve got you covered!

Fall Apple Cake

  • 3 cups of chopped apples ( I used gala)
  • 2 cups Coconut sugar
  • 1 cup coconut oil, melted
  • 3 eggs, beaten
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups almond flour
  • 3 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp each: nutmeg, clove, ginger, cardamom
  1. Preheat Oven to 325 degrees
  2. fold together apples, oil, and sugar
  3. Then add eggs, and dry ingredients, mixing thoroughly
  4. Pour into cake pan and bake for One hour

Caramel Icing

  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/4 cup coconut milk
  • 1/2 cup of butter/ghee
  • 1 tsp. Vanilla
  1. Combine all ingredients except vanilla on stove top and bring to a boil
  2. let simmer and thicken for 20 minutes and add vanilla
  3. Pour on top of cooled cake

Sticky Toffee Pudding

  • 1/2 cup + 2 TBSP. Coconut Flour
  • 1/2 tsp baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp cinnamon, ginger, and clove
  • 5 eggs, beaten
  • 1/2 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 3/4 cup date paste****(made by blitzing 2 cups of dates with 1/2 cup of warm water. Let date and water mixture sit for 5-10 minutes before you blend or process )

    1. Preheat Oven to 350 degrees
    2. Blend together all ingredients, and pour into your cake pan.
    3. Bake for 30 minutes, until set, or brown on edges

Toffee Sauce

  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup butter
  • pinch of salt
  1. Bring all ingredients to a boil on stove top
  2. Pour over cooled cake

 

Comments

    • Haha! Well I guess mom is 50% in her ancestry. I hope you like it as much as we do! I am really trying to get back to some all coconut flour recipes since Alba can’t try almond flour for another yea!

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