Cinnamon Apple Date Cake
chewy dates, caramelized apples, cinnamon sugar...the cake of your fall is HERE
This is my cake of the fall, and for good reason. Dates are obviously a key feature in my heart and in my life, so it was a must for me that they made an appearance in this cake. When added to a chewy, rich and moist cake studded with cinnamon-sugar caramelized apples, it’s really tough to go wrong…
This cake is also completely dairy and gluten-free, is simple to put together, and will be the star of your Thanksgiving dessert table.
I like to have this in the afternoon as more of a tea / coffee cake, or warmed with a scoop of vanilla or coffee ice cream for dessert.
Can’t wait for you to make it!!
Ingredients
2 eggs, best at room temperature
3 tbsp coconut oil, melted & cooled
2 tsp vanilla extract
2 cup almond flour
2 tbsp coconut flour
1 cup coconut sugar
1 tsp cinnamon
1/4 tsp cardamom
1 tsp baking powder
1/4 cup unsweetened non-dairy milk
6 dates, chopped
1 small apple, cored and diced
2 tbsp coconut sugar
1/2 tsp cinnamon
Method
Preheat oven to 350 degrees and grease a 9x9 pan.
In a medium bowl, beat eggs until uniform. Add coconut oil, vanilla, and sugar - whisk to combine.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, & spices.
Combine wet and dry ingredients — add milk to help everything come together smoothly. Fold in dates.
Transfer cake batter to the pan.
In a small bowl, mix together diced apples with the 2 tbsp coconut sugar and 1/2 tsp cinnamon. Let sit for a few minutes to allow some of the liquid to release, then add the apples to the top of the batter in the pan.
Bake for about 35-45 minutes or until the edges are golden brown and a cake tester inserted in the center comes out clean. Let cool before slicing.
ENJOY!