I spent a few days in the Texas hill country this past week, visiting family and generally being reminded that yes, it is winter. In the Bay Area (especially with the drought in full swing) it’s easy to forget!
While I stayed at my parents’ house I rooted around in their cupboard for ingredients that needed using for inspiration on my next recipe. I almost tried a turnip cake—because there were so many turnips in the refrigerator, and maybe it would work like sweet potato?—until I was reminded that they can get terribly bitter once cold. No bitter cakes wanted here!
So I opted to tackle the huge container of applesauce stashed in the pantry, and while this recipe didn’t use all of it, I made a dent at least.
This is so easy to put together with a prep time of approximately 15 minutes, and is dairy-free, grain-free, nut-free and refined sugar-free.
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 1 tsp vanilla extract
- 1/3 cup applesauce, unsweetened
- 3 tbsp honey
- 2 eggs
- 1 apple, for garnish
- Whipped cream and cinnamon, for garnish (optional)
- Preheat oven to 375°F. Grease an 8″ round spring-form pan, set aside.
- Sift together the coconut flour, baking soda, cinnamon and salt in a small mixing bowl. Whisk together the vanilla extract, honey, eggs and applesauce in a medium mixing bowl until combined. Slowly stir in the dry mixture until fully mixed (the batter will be very stiff).
- Transfer to the spring-form pan, and smooth the mixture while the back of a spoon. Cut thin rounds of the apple and arrange them in an overlapping spiral, working from the outside in.
- Bake in the preheated oven for 30 minutes, until the batter is soft but set. Slice and serve warm with cinnamon-sprinkled whipped cream (made from either cow's milk or coconut milk).