So this past weekend I was in charge of a dessert for my dear friends birthday. She is also grain and refined sugar free, so I needed to create a dessert using her favorite flavors. She requested pumpkin or apple. Now last fall I made quite a few pumpkin dishes, so I wanted to venture into an apple flavor. I created a green apple bundt cake. Bundt cakes don’t scream birthday cake, but it was fun and easy to make. I also created a carmel frosting. Well, I guess you can’t actually call it carmel, but it’s a burnt butter frosting with coconut butter and coconut milk. So it tasted very carmel-like. I had some extra frosting I brought in a mason jar and everyone wanted to add even more frosting to their cake, so the extra didn’t last long.
This recipe contains honey, so if you aren’t doing honey (or any non- refined sugars), just substitute the amount of honey listed for xylitol. It will work similarly and add sweetness without any added blood sugar effect. I also used green apples in this recipe because green apples have a lower glycemic impact than red apples. But you can really substitute any apples into the recipe.
As you can tell by my picture, it was taken while in the travel container I brought to the party. It’s not the prettiest presentation, but you get the right idea.
Ingredients
4 cups granny smith apples, grated with a cheese grater, moisture removed
1 stick organic butter, room temperature
1/2 cup coconut oil, in a liquid state
1/3 cup xylitol
1/4 cup raw honey
1 1/2 teaspoon stevia
4 organic free-range eggs
2 teaspoon lemon zest
1 teaspoon vanilla
4 cups almond flour
2 Tablespoons Arrowroot powder
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Directions
- Preheat the oven to 350 degrees and butter a bundt pan
- In a large bowl add the butter and coconut oil and mix with a hand mixer. Add the xylitol, honey and stevia and cream together
- Add the eggs, one at a time, to the butter mix. I think it is important to do one at a time to keep the coconut oil as liquid as possible
- Then add in the lemon zest and the vanilla and add the grated apples and mix it together by hand
- In a medium bowl, add the almond flour, arrowroot powder, all of the spices, baking soda, baking powder and salt. Using a spoon or fork, lightly stir to mix together
- Using the hand mixer, slowly add the dry ingredients until combined
- Pour the batter into the bundt pan and cook for 45 minutes until a toothpick comes out clean
- Let cook slightly and take out of the pan onto a serving platter
- Top with Carmel frosting
- To store: cover with saran wrap in the fridge (with frosting, because the coconut milk needs to stay refrigerated)
Carmel Frosting
1/3 cup coconut butter
4 Tablespoons butter
1/4 cup raw honey
pinch salt
1/2 cup canned coconut milk
- In a small saucepan, add the coconut butter and butter
- Turn the heat on medium and whisk the butters together and create a burnt butter sauce. Keep whisking and the butter will start to bubble and foam up. Keep whisking until the bubbles start to slow down and there will be a slightly darker burnt color forming on the bottom. You want to whisk for about another 20-30 seconds after that. Don’t let it get a very dark or you will have a charred butter frosting that won’t taste very good
- Once the butter is burnt, take off the heat. Whisk in the honey and salt and let sit in the pan for about 5 minutes. Then whisk the coconut milk into the frosting until it is totally combined. Refrigerate for 15-20 minutes before drizzling on the cake
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Lauren says
I had the pleasure of tasting this cake when Meghann made it for my sister’s birhtday. Wow. I was so surprised at how moist and full of flavor it was. I usually am partial to chocolate. but after trying this cake, I would choose this cake anyday! :)
diane says
Thank you Meghan for another dessert option for the holidays – can’t wait to give it a try!!