This is not your average apple cake because around here I like to take things to a new level. If you know me at all I love to play around in the kitchen to “healthify” old recipes. This summer I have found myself recreating more cake and bread like items which has been fun!
So what makes this cake so great for those summer nights? Well I realized I had been craving apple cake but wanted a new level of flavor! At the time I was down in the beautiful land of College Station, Texas where all I had with me was apples, an orange, my usual “so called paleo” baking flours and then a half-filled pantry. (disclaimer: no I am not a paleo dieter, I count nothing and eat everything that I know will fuel by body to the best of its ability)
I made some swaps in the recipe and then last minute made a BOLD decision to make it more flavorful and BANG in went some orange zest. Which in the long run I think made it super moist (yup I said it)! If your mouth is already watering and you just want to jump to the recipe head to the bottom. For those who want the nutrient breakdown of this bad boy keep reading!
I’m all about making sure my recipes have on point flavors to them and don’t taste “too healthy” as my own father likes to say about most things I bake. He’s typically the final say as to wether or not these recipes even go up on the blog haha. Anyways, let’s give this cake the nutrient breakdown!
Almond Flour
This has become a really popular flour to bake with as of recent which I think is awesome. It doesn’t quite substitute for flour at a 1:1 ratio because you do get a more dense product typically but it sure can make a lot of delicious cake-like copycats. Almond flour most definitely has a nutritional advantage as compared to processed flours. It obviously contains the same nutrient profile as the whole almond since they have only been ground into a fine flour. It is a gluten free flour option for those with celiac disease and has a high protein content. Other top perks about utilizing this flour are the monounsaturated fats that provide sustainable energy. Finally the main micronutrient your body gets is Vitamin E. FUN FACT: 1/4 Cup of almond flour can provide you with 40% of your daily recommended intake of vitamin E.
Apples
Moving on to the apples in this delicious cake! Fruit has been getting a bad rap lately because they have “sugar”. This is true, apples and all fruit contain sugar, specifically fructose but I believe all things in moderation will provide our bodies with the fuel it needs. Cutting food groups out of our daily diet is never the answer unless you are severely allergic. Despite a “high” sugar and carbohydrate content in apples they do have a low glycemic index meaning the effect on the body’s blood sugar levels is quite low. This is typically due to the high fiber content and polyphenols in the fruit.
The main micronutrients you will find in apples include high levels of Vitamin C (ascorbic acid) a common antioxidant for the body and the other being potassium.
Now get ready for the easiest apple cake you have EVER MADE with less than ten ingredients!
Apple Cake with Zest
The best apple cake for those summer evenings with tea!
Ingredients
- 2 Cups Almond Flour (Bobs Red Mill)
- 1 tsp Aluminum-Free Baking Powder
- 1/4 Cup Extra Virgin Olive Oil (can also use coconut oil melted)
- 1/4 Cup Raw Honey (local if possible)
- 1 tsp Vanilla Extract
- 2 Whole Organic Eggs
- 1 Whole Orange for Zest
- 1 Large Red Apple (diced)
- 1/4 Cup Flaked Almonds (for topping)
Instructions
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Preheat the oven to 320F & prepare a round 8 inch baking pan. I chose to just use parchment paper for easier removal.
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Combine Almond Flour, baking powder, olive oil, honey, vanilla, eggs, and orange zest from one whole orange
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Mix together in a medium bowl until well combined
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Fold in the diced apples
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Press down the batter into the pan firmly.
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Sprinkle the top with flaked almonds, you can add additional coconut flakes as well!
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Bake for 60-75 minutes then let the tine rest for about 30 minutes before removing from the pan
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Enjoy with some tea or coffee!
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