Ingredients
For The Filling:
- 2 1/2 apples
- 2 tablespoons + 1 teaspoon honey
- Pinch of cinnamon
For The Cake:
- 3 cups almond flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 3/4 cup coconut sugar
- 1/3 cup monk fruit (1/4 cup if you like it less sweet)
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.
- In a medium sauce pan over medium-high heat, combine 2 chopped apples, 2 tablespoons + 1 teaspoon of honey, and a pinch of cinnamon to make the filling. Cook until soft, about 3-4 minutes.
- Once the apples are soft, lightly mash them with a fork. You want them mostly mashed, but with some bigger chunks for texture. Remove from heat and set aside.
- In a large bowl, add the almond flour, salt, baking powder, baking soda, cinnamon, and ginger. Stir until well combined.
- In a medium bowl, beat together the eggs, vanilla extract, almond milk, coconut sugar, monk fruit, and honey using an electric hand mixer.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Cut the remaining 1/2 apple into thin slices.
- Lay the apple slices on the bottom of the prepared springform pan. Overlap the bottoms of the apples and fan out the tops to form a pretty spiral shape.
- Pour half of the batter into the pan and spread it carefully, making sure not to move the apple slices around too much.
- Spoon the apple filling over the cake batter and spread evenly.
- Carefully spoon the remaining cake batter over the apple filling and spread evenly.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake completely cool in the pan. Then run a knife along the edges before opening the springs to remove the cake.