I know the holidays are all about indulging, but sometimes you can make a recipe that’s not only delicious, but good for you too. Gluten-free baked goods are not always the healthiest because they tend to be loaded with starches and white rice flour that don’t include any fiber or nutrients. However, Paleo desserts made with almond flour and sweetened with dates and maple syrup are a better choice, especially when they taste as good as a traditional recipe.
Making a paleo cake with apple and pecans follows tradition at the holidays and certainly has fall-like flavors. I love the simplicity of the recipe and the fact that it’s super moist with a tender crumb, even without using all-purpose flour. The entire cake is whirled up in a food processor and baked in one pan for a single layer cake that can be served for dessert, or in the afternoon with a warm cup of tea or coffee. The ingredients are also things you probably have in your pantry or refrigerator, so there’s no need for an extra trip to the grocery store. I think your family won’t be able to tell this cake is actually Paleo, it’s just simply delicious.
6 dates, pitted
1/3 cup maple syrup
1 3/4 cups almond flour
2 tablespoons tapioca starch or flour
1/4 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 grated apple
1 cup pecans, chopped
(Make 9-inch Cake)
- Preheat oven to 350 degrees. Oil an 9-inch cake pan, set aside.
- In a food processor, add dates and maple syrup, puree until smooth.
- Add almond flour, tapioca starch, oil, eggs, cinnamon, baking soda and salt. Puree until smooth. Stir grated apple in by hand.
- Spoon batter into prepared pan. Sprinkle pecan on top and bake in oven for 25-28 minutes, or until golden brown. Remove cake from oven and let cool in pan for 20 minutes.
- Loosen cake around edges with knife, and invert onto a plate, then invert again onto cake plate. Slice and serve. Enjoy!