Are you craving a delicious dessert that's both healthy and mouthwatering? Look no further! This Paleo Apple Snack Cake is about to revolutionize your snacking experience. Imagine sinking your teeth into a moist, cinnamon-infused cake packed with fresh apple chunks, made entirely from wholesome, paleo-friendly ingredients. Whether you're following a strict paleo diet or simply looking for a nutritious treat, this recipe will satisfy your sweet tooth without compromising your health goals.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup apples, peeled and diced
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring the sides are covered for easy removal.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate medium bowl, crack the eggs and add honey (or maple syrup) and vanilla extract. Whisk these wet ingredients together until they are completely combined and slightly frothy.
- Peel and dice the apples into small, uniform cubes, approximately 1/4 inch in size. This ensures even distribution throughout the cake.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
- Fold the diced apples into the batter, distributing them evenly throughout the mixture.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal squares and serve. Optional: dust with additional cinnamon or serve with a dollop of coconut cream.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, stir gently just until combined. Overmixing can lead to a dense, tough cake.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Even Dicing: Cut apples into uniform small cubes to ensure even distribution and consistent baking.
- Parchment Paper Trick: Use parchment paper with overhanging sides for easy cake removal and minimal cleanup.
- Toothpick Test: Always check for doneness by inserting a toothpick into the center. A few moist crumbs are perfect; completely dry means an overbaked cake.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 15g
Protein: 9g
Fat: 19g
Saturated Fat: 2g
Cholesterol: 70mg
