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Paleo Spice Cake (gluten-free, grain-free, dairy-free)

Texanerin Baking
  • 180 minutes
  • Serves 9

INGREDIENTS

1 3/4 cups

+ 2 tablespoons (188 grams) Bob's Red Mill blanched almond flour

3 tbsp

Bob's Red Mill coconut flour, sifted if lumpy

3/4 tsp

baking soda

3/8 tsp

salt

1 tbsp

ground cinnamon

1 tbsp

ground ginger

1 1/2 tsp

ground cardamom

3/4 tsp

ground nutmeg

3/4 tsp

ground cloves

3/4 tsp

ground allspice

3

large eggs (50 grams each, out of shell), room temperature

1/2 cup

coconut oil, melted

1/2 cup

honey

3 tbsp

coconut sugar

1 tbsp

vanilla extract

3/4 cup

coarsely grated peeled apples

1 cup

raw unsalted cashews, soaked1

1/4 cup

+ 1/2 teaspoon (62 milliliters) maple syrup (I recommend using the darker Grade B kind like this so that the maple taste is more intense)

2 tsp

water

1 1/2 tsp

vanilla extract

1/8 tsp

salt

1 tsp

lemon juice

1/3

batch (or more) maple candied walnuts made with pecans