Paleo Apple Honey Bundt Cake
Apple season is right around the corner and that means holidays are on the horizon. I love baking this healthier version of my Paleo Apple Bundt Cake that is sugar-free, grain-free and dairy-free for my family. I make it every year for Rosh Hashanah to celebrate the new year. I use grain-free flours, such as almond and coconut, to keep this dessert low-carb, mitigating large insulin spikes. Go ahead and swap out the apples for zucchini for an even lower carb count.
Serves 10-12
Ingredients
2 c. almond flour
3/4 c. coconut flour
2/3 c. granular Swerve, monk fruit, erythritol
2 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
1/2 t. xanthan gum
8 T. ghee or grass-fed butter (1 stick)
8 oz. dairy-free cream cheese or sour cream
6 large eggs, cold
3/4 c. light coconut milk (can sub with unsweetened dairy-free milk)
2 T. sugar-free flavored honey (Nature’s Hallow) or regular honey
1 T. vanilla
1 T. cinnamon
2 Granny Smith apples, peeled, cored and cut into cubes (could substitute with peeled, seeded and cubed zucchini for even lower carbs)
Glaze Ingredients
1 c. powdered Swerve, monk fruit, erythritol
1/4 t. ground cinnamon
1 t. vanilla
3 T. sugar-free flavored honey (Nature’s Hallow) or honey
3 T. dairy-free unsweetened milk or choice
Directions
Preheat oven to 350.
Grease a bundt pan with 2 T. of very soft ghee or butter.
Melt the ghee or butter and set aside.
Whisk together all of the dry ingredients, breaking up any lumps.
Put the cream cheese or sour cream in a large bowl and beat until smooth with a hand mixer.
Add 1 egg and beat until incorporated.
Add 1 more and beat until incorporated.
Add two at a time beating until incorporated.
Add the coconut milk, vanilla and honey and beat.
Add the melted butter and beat one more time, scraping down the bowl.
Add half of the dry mixture to the wet and mix to combine.
Add the rest of the dry ingredients, apples and combine.
Spoon the thick batter into the prepared pan.
Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles.
Smooth the top with a small spatula to make sure the batter is even.
Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.
The bundt cake should feel springy when pressed with a finger and may even sound a little moist.
Put a clean towel over the top and let it cool for 15 minutes and then turn out onto a cooling rack.
Cool completely.
Glaze Directions:
Pour the glaze slowly over the cake, encouraging the dripping down the sides.