Hoping that your weekend was amazing, we have been enjoying the most spectacular fall weather ever here. Like fantasy Seattle days which are in the low to mid-sixties, bright and sunny and filled with movie-set fall leaves gently falling like snow into blankets of red, orange and yellow. I’m serious- it’s that wonderful.
Also, in case you are wondering, I totally have had a fail on my Whole30 attempt. Because Pete didn’t do it with me, I just couldn’t make it my own- so for those of you who have been telling me how hard it is to do it when you are the only one in the family- I sympathize. But I went off in spectacular style! Pete and I had the amazing experience of going to a dinner cooked by Michael Solomonov that was hosted at Canlis in Seattle. If you love documentaries and if you love food (who doesn’t??) then watch this amazing documentary (Netflix) that he did. So we had like a 12 course meal (I could eat almost all of it despite my allergies, which was very exciting) and an equal amount of wine. Very not Whole30.
We also carved pumpkins this weekend which means that I ate my weight in roasted pumpkin seeds, granola and drank a whole bunch of this while we did it.
I capped the weekend off with a massive batch of Greek Chicken and Potatoes so that we would have lunch leftovers for a few days. But I have been switching up the “potatoes” part for fall and adding peeled chopped sweet potatoes and delicata squash to the mix- absolutely delicious and I highly recommend it!
Then came this cake- so easy and really beautiful, and just what you need as the icing on a cozy fall dinner!
- ½ cup brown sugar
- 1 tablespoon coconut oil
- 2 tablespoons unsweetened coconut cream
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 large apple thinly sliced
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups All Purpose Gluten Free Baking Flour (make sure it is xanthum gum free- I prefer Bobs Red Mill )
- ¾ cup sugar (or beet sugar)
- 1 tablespoon baking powder
- 1 teaspoon xanthum gum
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¼ cup coconut oil, melted
- Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
- Melt the coconut oil and coconut cream in a saucepan. Remove from the heat and whisk in the brown sugar, cinnamon and salt as well as the apple slices. Toss everything together.
- Carefully lay the apple slices in concentric circles in the bottom of the prepared pan. Add any extra sugary stuff to the pan.
- In a small bowl, combine the coconut milk and the apple cider vinegar and set aside.
- In a medium mixing-bowl, combine all of the dry ingredients. Add the vanilla and melted coconut oil and mix into the dry ingredients.
- Add the coconut milk mixture and stir until you have a smooth batter.
- Pour the batter into the prepared cake pan on top of the apples and gently smooth out the batter.
- Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
- Let cool and then slice and serve.
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OMG I am drooling over my screen, haha! PINNING!
Oh I always wanted to go to Canlis when I was living in Seattle, but I never made it. Hopefully some day! Sounds like it was worthy of breaking the Whole30!
Yumm give me a fork and I’ll destroy this!!
Yummy, this looks so good! Wine doesn’t count on the whole 30 does it? 🙂
Oh I need to go check out that documentary! and this recipe needs to be made STAT!
This cake is dreamy!
No way could I Whole30 alone! Plus, I’d want a giant slice of this way too much anyway! HAPPY FALL!
YUM!!!!
Beautiful pictures. I think it must be very delicious. I don’t want to use brown sugar to make the recipe, is it possible? Thanks.
I suppose you don’t preheat the cast iron skillet if you’re using one? Like when making cornbread.
#6 says to add almond extract but that is not in the ingredients list. How much does this call for?
akk! Sorry Dottie! It should be vanilla!
I tried making this and had to throw it out! There’s way too much baking soda and xanthan gum. It turned out to be bitter and not edible.
Hi Sammie- I am sorry you had such a terrible experience, I’m afraid though that you misread the instructions. The recipe calls for baking powder, not baking soda of which there is none called for in the recipe and which would totally ruin this.
Heather,
I bought a flour blend that has xanthum gum in it. How can I adjust recipes that call for xanthum gum?
Thanks for all of these great recipes.
Wendy
Hi Wendy- just ommit the xanthum gum from the recipe and use your flour!
It looks delicious, but I’m diabetic. How much can I cut the sugar without ruining the recipe or can I use stevia or monk fruit instead?
Thank you so much for this amazing recipe. I normally do not comment when I try recipes but this was just sooo good. The texture was amazing and the flavor is just great. I made a few changes out of necessity (gotta work with what you got!):
-used a little less sugar for the apple coating
-subbed a gluten free flour w/ xanthum gum and omitted the teaspoon ofxanthum gum
-left out ginger and nutmeg (which I’m sure would’ve brought it over the top)
-subbed unsweetened vanilla almond milk instead of coconut milk
Amazing. I have a three year old that is going to be over the moon. Thank you!
Thank you so much for sharing Elena!!