Apple Cake with Salted Caramel Glaze
Ingredients
Cake:
- 2 cups almond flour
- ½ cup arrowroot powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cardamom
- ½ cup coconut sugar
- ¼ cup unsweetened dairy-free milk
- ⅓ cup applesauce
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup shredded apple
- Salted Caramel Glaze
- ½ cup coconut sugar
- 5 tbsp coconut cream, the thick white part in a can of coconut milk
- ½ tsp vanilla
- ½ tsp salt
- ½ cup organic powdered sugar
- 1 tsp - 1 tbsp water
Instructions
- Preheat oven to 350 degrees and grease a bundt pan with some oil.
- In a bowl combine all of the cake ingredients and stir to combine. Pour into the bundt pan then bake for 25 minutes.
- Let the cake cool for at least 15 minutes before flipping it out of the pan.
- While the cake is baking make the glaze.
- In a small saucepan combine ½ cup coconut sugar and 5 tablespoons of coconut cream and place over medium high heat, stirring constantly. Bring it to a boil then reduce the heat to a simmer and cook for another 2 minutes while still stirring constantly.
- Transfer to a glass jar or bowl and stir in ½ tsp vanilla and ½ tsp salt, then place in the fridge to cool for about an hour.
- Once caramel is cool, remove, add in the powdered sugar and 1 tsp water and stir to combine. If the glaze is too thick add one more tsp at a time until it has thinned slightly. Pour the glaze over the cooled cake.
- This can be kept on the counter for up to 2 days then should be stored in the fridge.
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