Gluten-free Apple Spice Cake

Since completing the AIP diet in 2020, I've remained gluten and refined-sugar free. My sweet treats have been mostly store-bought keto cookies and stevia-based chocolate, but this last week I had dinner with a friend and decided to try a recipe from Bakerita by Rachel Connors. The original recipe is dairy-free and allows for coconut sugar, but I altered it a bit, using cream cheese, milk, butter, and switching to pure maple syrup. It is the perfect beginning of Fall cake, and wonderful for breakfast the next morning!

Apple Spice Cake
Inspired by Apple Spiced Layer Cake by Bakerita by Rachel Connors

(This recipe makes two 8-inch round cake pans. I halved the recipe and made just one).

For Sautéed Apples:
3 Tbsp Butter (or Coconut oil)
2 medium Apples, diced into 1/8-in pieces. (I used Gala apples)
1 Tbsp pure Maple Syrup
Dash of cinnamon

For the Apple Spice Cake:
3 cups Almond flour
2/3 cup Tapioca flour (starch)
2 1/3 tsp Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
½ tsp Nutmeg
(I also added dashes of my other favorite fall spices: Cloves, Ginger, Allspice)

3/4 - 1 cup pure Maple Syrup, depending on how sweet you want the cake.
2/3 cup Apple Sauce (I made by own by cooking down two diced Gala apples with water and using an immersion blender, leftover sauce will be used in frosting).
1/2 cup Milk (of your choice)
1/3 cup Coconut Oil
2 tsp Vanilla
2 tsp Apple Cider Vinegar
4 Eggs

For Frosting:
2 packets of Cream Cheese, softened
4-6 Tbsp Butter, softened
Sweeten with a dash of Maple Syrup and remaining Apple Sauce
2 tsp Vanilla
Cinnamon

Begin by sautéing the apples. Cook for a few minutes, stirring occasionally, until the mixture begins to caramelize. Set aside.

Preheat oven to 350 degrees F. Lines two 8-inch round bake pans with parchment paper and cooking spray (or grease with coconut oil).

In a large mixing bowl, combine dry cake ingredients. In a separate medium bowl, combine wet ingredients. Pour together and combine. Fold in the sautéed apples.

Divide the batter evenly between cake pans. Bake for 25-30 minutes, or until a knife comes out clean. Let cake cool completely before frosting.

With a standing or hand mixer, combine frosting ingredients. Refrigerate until needed.

Assemble and frost the cake as you like! Sprinkle the top with pecans or walnuts.