This Apple Spice Cake is made with extra virgin olive oil for a soft, fragrant and absolutely delicious treat that is AIP, paleo and coconut-free. It’s paired with a vanilla frosting that beautifully compliments the apple and spices for the perfect Fall treat.
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This cake is scrumptious! The extra virgin olive oil gives this cake a beautiful yet subtle depth of flavor and lends it the perfect amount of moisture. Seriously, it hits all the right notes. It has a soft and tender crumb, fresh grated apple, hints of cinnamon and a light frosting that isn’t overly sweet.
Beyond the Fall, this Apple Spice cake is one that you can make for birthdays or special occasions and would be a great holiday dessert if you want a switch up from the traditional pie.
Here are the key ingredients in this Apple Spice Cake:
- applesauce – ensure it’s unsweetened
- fresh apple, peeled and grated – I used Granny Smith for more of a tart taste, but any variety works
- tigernut flour, cassava flour and tapioca starch
- maple syrup
- olive oil
- cinnamon, powdered ginger and cloves
- lemon zest
- For the icing: palm shortening, tapioca starch, maple syrup
Apple Spice Cake FAQs
How do I store this cake?
If un-iced, you can store these mini cakes in sealed containers on the countertop for a couple days. Once iced, I recommend storing in the fridge and it keeps for 3-4 days.
Can I substitute any of the flours?
I don’t recommend any substitutions in this recipe. After recipe testing, this is the flour combination I’ve found to work best. If you’re sensitive to cassava try out these cassava and tigernut free recipes AIP Banana Bread, Zucchini-Carrot Muffins,
Can I bake these in a different pan?
Yes! I’ve made this cake using a 6-inch cake pan and increased the bake time to about 37 minutes in my gas oven. As written, the recipe bake time is set for these mini cake pans (Canadians use this link). You can also try making this cake in another shaped pan (e.g. a single 8-inch pan) though you will have to play around with the baking time, testing with a toothpick from the 20 minute mark to ensure the cake doesn’t dry out. This cake should be moist and soft!
How do I store the frosting? Can I make it in advance?
Yes, you can make the frosting in advance. You should store it in the fridge, but it will harden a bit. Before you ice the cake, allow frosting to come to room temperature and whisk once more until desired consistency is achieved.
If you loved this Apple Spice Cake I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.