It’s officially Fall Y’all!! That means APPLE CAKE in the Pelly household and at my parents since I always make one for them as well. I know. I’m a good daughter, what can I say. 😉
Growing up in Seattle, my mom used to make apple cake for us every fall when school started. The second September 1st hit – you’d literally feel a crisp chill in the air, a perceptible difference in the color of the leaves as we walked to school and shorter days. I LOVED opening my Holly Hobby lunchpail (yeah, I really had one) & seeing a big piece of my mom’s apple cake in Saran Wrap with a “you are special!” note from mom. Ahhh…..good times.
An Updated, “Healthier” Version of my Mom’s Apple Cake
Mom’s apple cake was a recipe that I believe was passed down from my grandma or one of her friends and was of course made with white flour, sugar and Wesson oil. She used walnuts – I swapped them for pecans. Use whatever you like, obvi.
I’ve updated the recipe & made healthier swaps! Gluten-free flour, No-sugar Maple syrup, Coconut oil and Chopped pecans for the ultimate Fall treat.
You will NOT believe this is Gluten & Sugar-Free! Tastes JUST like you bought it at a bakery sans the Sugar-Crash & gross schlumpy feeling you get after eating regular baked goods.
I love Choc-Zero Sugar-Free Maple Syrup. It works perfectly in this recipe!
Warm, homey and comforting with fresh apples, cinnamon and pecans.
Healthy vs Healthier Option
So, most food bloggers would label this dish as “Healthy.” To me, a truly healthy dish is one that is nutritionally beneficial, like my Bulgar Wheat Breakfast Bowl, Mediterranean Quinoa Salad or Skinny Veggie Spaghetti.
This Apple Cake is a health-ier option to one made with white flour, real sugar and canola oil. A healthy diet isn’t about totally sacrificing things you love – it’s about eating nutritious foods most of the time – and “indulging” on occasion. But even when indulging – choosing a better option!
Why You’ll Love It:
- Delicious, Tender & SO Flavorful with Apples, Cinnamon & Pecans.
- Super Fast & Easy to Make
- Perfect for Brunch, Dessert or Snack
- Gluten-Free and has No-Added Sugar.
- Sweetness from Apples and Sugar-Free Maple Syrup. Translation – it will not spike your blood sugar or have the same negative effects on your body as regular sugar.
I layer in half the batter then sprinkle cinnamon & pecans. Layer the remaining batter & top with rest of cinnamon & pecans for flavor at every level!
Ummm – be sure to use Parchment Paper. I didn’t and…….yeah. It was a mess. But it tasted good, and that’s what matters 😉
Enjoy the recipe – and be sure to tell me what you think of it below in the Comments!
Fall APPLE CAKE with Cinnamon & Pecans | Gluten-Free, NO Added-Sugar
Ingredients
- 1½ cups gluten-free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 peeled & chopped
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup sugar free maple syrup (ChocZero)
- ½ cup plain greek yogurt
- ½ cup coconut oil, melted
- ¾ cup pecans, chopped
- 1 tbsp ground cinnamon
Instructions
- Pre-heat oven 350.
- Line 8x8 baking dish w Parchment Paper, allowing paper to drape over sides. These will serve as "handles" to easily lift the cake from the dish!
- In a large bowl, mix flour, baking powder, soda and salt. Set aside.
- In a small bowl, whisk together eggs, vanilla, maple syrup, greek yogurt and coconut oil until incorporated.
- Add wet mixture to dry, and stir just enough to combine. Stir in chopped apples.
- Add half the batter to the baking dish. Sprinkle half of the cinnamon & half of the pecans over the top.
- Top with remaining batter, and other half of the cinnamon & pecans.
- Bake 35-45 minutes OR until a knife inserted in the middle comes up clean! Baking time will depend on your oven so be sure to check!
- Remove cake from dish immediately, placing on a wire rack to cool.
- Slice & enjoy!
