I can confidently say, this is one of my favourite cake recipes to date. If I was to create a top five, in no particular order (come on, they're my babies!), this ranks alongside the gingerbread and sticky toffee pudding (both in my cookbook) and the OG banana teacake, here on the blog.
The flavour and texture of this irresistible country-style apple cake are out of this world, I guarantee you’ll have a hard time stopping yourself from reaching for yet another piece.
I always try to make cakes as low sweetener/sweetener free where possible so don’t be tempted to decrease the coconut sugar content further. You'll likely end up with a crumbly, drier cake. The effect of the coconut sugar sprinkled over the top before cooking is one of life’s great joys, so I beg you to stay with that too.
This Rustic Apple Cake is happily one of the easiest cakes to make, since you throw all the ingredients together into your mixing bowl, and whizz just enough to combine before smoothing it into a cake tin. Just bear in mind it looks a little odd as you're spooning it into that tin, and I'm guessing you begin to doubt that you did it properly. That's how I felt when I first made the batter, in fact I thought about giving up. However, not only was the result a happy surprise, but an absolute delight.
Note : This Rustic Apple Cake contains whole eggs, which are an AIP Stage 2 reintroduction. If you haven’t got to reintroductions yet, help is at hand. Check out my Autoimmune Protocol Reintroduction Cookbook which will help set you up for the process, as well as provide yummy recipes to enjoy along the way. Most of the recipes can be made elimination phase compliant too.
How to get the best result from this cake
Firstly, do not over mix. Just enough to fully incorporate should do the trick. This is the same for any cake, not just this one - too much attention can cause a dry, tough cake. As I mentioned above, the batter will look odd, like it's gone lumpy and stiff. Ignore your doubts, I promise you you're about to try something special.
Does this Rustic Apple Cake freeze well?
Yes. I recommend slicing it into wedges and open freezing before transferring to a container or BPA-free bag for storage.
Can I make this Rustic Apple Cake elimination phase compliant?
Yes. Using gelatin "eggs" instead of the real thing is an effective way of binding the cake. Follow the instructions in the recipe below.
More information on using gelatin "eggs" can be found in this recipe post. Leave a comment below if you need extra clarification.
Rustic Apple Cake
Prep time: 15 minutes
Cook time: 50 minutes
Makes 8 inch cake
Print the recipe here!
Preheat the oven to 325F. Line an 8 x 2 inch cake tin with parchment paper
Sift the flours, baking soda and cream of tartar into a large mixing bowl and add the coconut sugar, spices and salt. Add the melted coconut oil, eggs and diced apple. Beat until thoroughly combined.
If you are making the AIP compliant cake, you are going to replace whole eggs with gelatin "eggs". Put the gelatin into a small bowl and whisk in the apple cider vinegar and hot water until the mixture is frothy. Add to the mixing bowl now, while the motor is running. Combine for a couple of seconds.
Spoon the mixture into the prepared tin and smooth the top. Sprinkle with extra coconut sugar.
Bake for 50-55 minutes until firm on the top and just pulling away from the sides of the tin. Remove from the oven and set aside for 45 minutes before turning out onto a wire rack.
Allow to cool before slicing.
What size pan and how deep did you use?
8 x 2 inch
I'd love to print this recipe.....
I don't see a print button.
All the ads cover up the recipe.
I'll copy and paste, but hate having to do that.
I found the "Print the recipe here!" under the title of the recipe after I copied and pasted it.
Perfect cake, love it! I've made AIP version. Thank you for your recipe ❤️
Sooo happy you loved it Jelena ❤️
Caroline Lamont says
I didn’t have green banana flour, so I subbed it with extra tigernut flour and coconut flour. Quantities were 1 cup tigernut flour, 1/4 cup coconut flour and 1/4 arrowroot.
Turned out really well.
Next time I make it, I’ll cut the apples even smaller as they’ll be more distributed in the cake.
Utterly delicious. I didn’t wait till it was cold to cut and it fall apart a bit, but it still held quite well!
Thanks for a fabulous recipe yet again x
Thanks so much for sharing how you made it without green banana flour, I'm sure it'll help other readers. So glad you loved the cake.
Jenni Sprigg says
Hi I cant access tigernut flour or cassava flour here in Perth, Western Australia
can I substitute with coconut and banana flour?
I haven't tried this cake with any other flours, however a blend of coconut and banana flours won't yield the same result. They are very different. If you decide to try it though, I'd love to hear how you get on.