Upside-down Paleo Apple and Cinnamon Cake [Gluten free, Grain free, Paleo]

A perfect treat for cold, wintry weather that’s gluten, grain and can be made completely dairy free too. Warm apple cake with coconut cream and honey… oh yes, please!

I’ve been contemplating an apple crumble or something of the sort because my husband came home the other day with an abundance of apples for some strange reason (well, not so strange – I asked him to get some apples but did not specify exactly which kind so he kinda bought all that he could find!).

  
Anyway, so here I sat with all these apples and even though we were eating them daily, well, there was plenty left to get through. Then today – cloudy, rainy, cold and a tad miserable (though that’s probably attributed to the burpees I had to do but that’s another story altogether…) – it all lent itself to the perfect setting for some warm apple pie or cake or pancakes or some apple-something-or-other! Pancakes are always easiest but I wanted something baked in the oven. So I thought hmmmmm… Sliced, cooked apples and then just pour pancake batter over them and bake. Simple enough. So off I went to the kitchen and started rattling around. And the result? Well, pure, unadultered deliciousness is what happened!

 
With just the right amount of sweetness to satisfy any craving, the classic combo of apple and cinnamon melts delectably on the palate, and you’d be forgiven for never guessing this was Paleo except for the addition of coconut cream (if you use regular cream you’ll most probably not know the difference). So here’s how I did it! 

Recipe for Paleo Upside-down Apple and Cinnamon Cake

Yield: 1 X 20cm square cake 

Prep time: 15 minutes (includes cooking apples)

Cooking time: 15-20 minutes

What you need

For the apples

3 small gala apples (you could add one more if you prefer extra fruit in the cake)

1 tblspn butter (substitute with coconut oil for a dairy free version) 

1 tspn raw honey

1 tspn ground cinnamon 

For the cake

1/4 cup coconut flour (or 1/3 cup almond flour)

1/4 cup tapioca flour 

3 large eggs

2 tblspns macadamia nut butter

2 tblspns coconut milk 

1.5 tspns baking powder 

1/2 tspn vanilla powder

1/2 tspn ground cinnamon 

Pinch of salt

Optional: 1 tblspn honey

What you need to do

1. Preheat oven to 180°C (fan assisted), and grease baking tin. 

2. Core and slice the apples into fairly thin slices for quick cooking. Add 2 tblspns water to a frying pan over medium-high heat, add apples and cinnamon and allow to cook for about 5 minutes.  

 
3. Add butter and honey and allow to caramelise slightly.  

 
4. Lower the heat and start on the cake batter. Add all the ingredients for the cake into a mixing bowl and whisk together.  

 
5. Remove apples from heat, spread out onto greased baking tin (you can place then neatly in rows or patterns if you’re so inclined!).  

 
6. Cover apples with cake batter.  Place into oven to bake for approximately 15-20 minutes. 

 
7. Remove from oven once golden brown and allow to cool slightly.  

 
8. Loosen the edges around the baking tin, and turn out onto a plate/board.  Done!

 
Serve warm with a dollop of chilled coconut cream and drizzle of honey. Enjoy! 

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