Gooey Apple Sheet Cake
User Reviews
5
Gooey Apple Sheet Cake
Description
The Gooey Apple Sheet Cake uses coconut and cassava flours combined with baking soda and cream of tartar to create a gluten-free base enriched by aromatic spices including cinnamon, cardamom, and cloves. The wet ingredients include coconut oil, maple syrup, applesauce, mashed banana, and eggs. Incorporating peeled, sliced, and diced apples adds both flavor bursts and moist texture throughout the cake. The batter is spread into a glass baking dish and baked at 350 degrees Fahrenheit for 45 to 60 minutes, until a knife inserted comes out clean. The resulting cake is moist, tender, and distinctly apple-forward, with subtle spice notes supporting the fruit.
Serve this cake as a satisfying dessert or snack, where its balanced sweetness and texture complement afternoon tea or coffee.
The notes advise that eggs are a reintroduced ingredient and that substitutions with gelatin eggs have not been tested. Vanilla extract can be used as a substitute for vanilla powder with a recommended quantity. Following the recommended baking time ensures the cake remains gooey yet fully cooked.
Ingredients
- 1 cup coconut flour
- 1 cup cassava flour
- 2 1/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon cardamom
- pinch cloves ground
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon vanilla powder
- 3 egg AIP Reintroduction
- 1 cup coconut oil or Avocado Oil
- 1 cup maple syrup
- 2 cups applesauce
- 1/2 cup banana mashed
- 3 apple 1 peeled and sliced and the other 2 peeled and diced 9 (about 2 cups
Instructions
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in a medium size bowl and then stir to combine. Combine all wet ingredients in a large bowl and ten stir to combine.
- Pour the dry ingredients into the large bowl with the wet ingredients then stir to combine.
- Fold the diced apples into the batter. Pour the batter into a 9x13 glass baking dish.
- Bake for 45 minutes to 1 hour or until knife comes out clean.
Notes
- Eggs are reintroduced; ensure tolerance before using them in this recipe.
- Gelatin eggs have not been tested as a substitute for eggs in this cake.
- For vanilla flavor, 1 teaspoon of vanilla extract can replace the vanilla powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 370kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 235mg | 10% |
| Potassium | 256mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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