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Serves 8

Ingredients

  • 2 small apples (such as Gala or Pink Lady), peeled, cored, quartered and sliced 1/4 inch thick
  • 1 TBSP fresh orange juice
  • 1/4 cup + 1 TBSP coconut sugar, divided use
  • 1/2 cup coconut flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup coconut oil, room temperature (not melted), plus more for the pan
  • 4 large eggs, room temperature
  • 1/2 cup unsweetened applesauce
  • 1/4 cup blackstrap molasses

Directions

  1. Preheat the oven to 350ºF.
  2. Line the bottom of an 8-inch round cake pan with a circle of parchment paper.
  3. Grease the parchment paper and the sides of the pan with about 1 tablespoon of coconut oil.
  4. Toss the apple slices with the orange juice and 1 tablespoon of coconut sugar in a medium bowl. Set aside.
  5. In a medium bowl, whisk together the coconut flour, cinnamon, ginger, baking soda, baking powder, salt and nutmeg. Set aside.
  6. With an electric mixer on medium speed, beat together the coconut oil and remaining 1/4 cup of coconut sugar until creamed, 1–2 minutes.
  7. Add eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl with a rubber spatula.
  8. Add the applesauce and molasses. Beat to combine.
  9. Add the flour mixture and beat to combine thoroughly.
  10. Arrange the apple slices in a circular pattern in the prepared cake pan. (You may not use all of the apples. Save extras for snacking!)
  11. Spread the batter over the top of the apples. It will be thick.
  12. Bake for about 30 minutes until a toothpick inserted into the center of the cake comes out clean.
  13. Cool completely.
  14. Run a knife around the edge of the cake to loosen it from the pan.
  15. Place a plate on top of the cake pan.
  16. Holding the plate to the pan with one hand and the pan itself with the other, flip the cake onto the plate.
  17. Gently remove the cake pan from the cake and peel off the parchment paper from the top.
  18. Cut into slices.
  19. Sprinkle the slices with extra cinnamon before serving, if desired.
  20. Store any leftovers in the refrigerator.