Autumn Apple Spice Cake

Delicious Seasonal Recipes

I am just craving Autumn and all things that come with it. Sadly with the heat waves and droughts here in Los Angeles, I’ve had to imagine brisk Autumn weather and changing golden leaves. Well . . . fake it until you make it right? This morning I actually felt sister wind blowing from the north and it had elements of a crisp Autumn so maybe it is actually begining to happen. One of the things that comes along with a cosy Autumn season is warm teas and spice cakes. My favorite go to healthy, gluten free recipe guru Pamela Salzman has come up with a delicious, healthy, and seasonal apple spice cake that is so easy to make it has become a daily tea accompaniment here at Casa Rosa. The best thing about the treat is that it’s grain free using almond butter as the base, so it can be a paleo protein rich dessert. If you prefer a vegan option Pamela has a great one on her site. I also switch it up from time to time between traditional holiday spices and just plain cardamon which can add a delightful flavor.

For more healthy and seasonal recipes see The Local Rose.

Apple Spice Cake Recipe

Coconut oil or butter for greasing the pan
1 cup Creamy, unsalted, unsweetened almond butter (I use raw) You can substitute with Sunflower butter if there are allergies to nuts
1/3 cup pure Grade A maple syrup or raw honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups shredded , peeled apples (about 2 or 3 medium apples)
1 cup chopped walnuts or pecans (or raisins if you’d like)

1) Preheat oven to 350 dgress. Grease an 8 X 8 or 9 x9 inch pan. Line the pan with unbleached parchment paper.
2) In a large bowl combine almond butter, maple syrup, cinnamon, nutmeg, salt and egg, vanilla, baking soda
until smooth.
3) Stir in apples and nuts.
4) Pour into prepared pan and bake until just set and toothpick comes out clean. Don’t overbake. Should be between 35 to 40 minutes, Allow to cool before serving.