This paleo Apple Cinnamon Breakfast cake was pretty good for a paleo cake (normally they don’t have much taste — perhaps that’s a cook problem?).
Because the recipe calls for 9 eggs (yes, you read that right), we refrigerated it after we ate some. The next day for breakfast, it still tasted good.
Because my husband doesn’t like coconut flour too much, he was not overly fond of this cake — so, personal preference on whether one will like it or not (of course, that’s how it is with all recipes, eh?)
It was quite simple to make.
Saute the apples, water, vanilla and cinnamon in a skillet until the apples are the consistency of apple pie filling – approximately 10 minutes. Once the apples are finished cooking, add 2 tablespoons of coconut oil or butter to the mixture and stir until the oil or butter is melted. Allow the apple mixture to cool for a few minutes before adding it to the egg mixture.
This is what it will look like …
Next, you’ll be combining the eggs, coconut milk, coconut flour, ½ tsp cinnamon, maple syrup, baking soda and salt until its well whisked up.
After combining the apple mixture with the egg mixture, pour everything into a greased 8×8 glass pan. Here’s what it looks like unbaked.
And, the finished product will look like this …
The apples rose to the top of the cake but in reading the reviews for this recipe, this is normal.
Okay then. Ready to bake? Here’s the recipe …
- 4 cups diced apple (cored and peeled)
- ½ cup water
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla
- 2 Tablespoons butter
- 9 free range eggs
- 2 – 3 Tablespoons pure raw honey
- 3 Tablespoons coconut milk (if paleo) or milk of choice
- 1 ½ Tablespoon organic coconut flour (no substitutions per the original recipe as it will not work correctly)
- 1/2 tsp additional cinnamon
- heaping ¼ tsp baking soda
- pinch of salt
- Preheat oven to 350 degrees fahrenheit.
- In a skillet, saute the apples, water, vanilla and cinnamon until the apples are the consistency of apple pie filling – approximately 10 minutes.
- Add 2 tablespoons of butter to the mixture and stir until the butter is melted.
- Allow the apple mixture to cool for a few minutes before adding it to the egg mixture.
- In a bowl, whisk the eggs, coconut milk, coconut flour, ½ tsp cinnamon, maple syrup, baking soda and salt until its well combined.
- Combine the egg and apple mixture then pour it into an olive oil or butter greased 8×8 pan. Bake for 50 minutes or until the top is nice and golden and the middle is cooked through.
Even though this recipe has almost 1.5 tablespoons of cinnamon, it wouldn’t hurt to add more — if you’re a cinnamon lover like I am.