Um, yeah. Remember me? I could come up with a laundry list of reasons why Wednesday is the first day I’m posting this week, but it basically boils down to: my time management SUCKS. Plus we started class this week; talk about throwing a monkey wrench in everything.
Anyways. About a month ago, I decided to dip my toes into the pool of Paleo eating. I loved it so much that I’ve continued and literally never felt better in my life! I’ve done the whole gluten free thing, but I still never felt 100%. I can say with absolute certainty that I do on the Paleo diet.
I’ve never been much of a sweets person (in fact, I very rarely ate ice cream, cookies, or cake before), but for some reason now I find myself wanting to chow down on every yummy cake recipe I find. It wasn’t until after I attended the Fireman’s SIL’s baby shower (and was forced to have a piece of cake…yeah, not the best idea) that the wheels in my head really started turning. I’ve found out that I secretly love spice cake, so I was thinking about a lovely triple layer spice cake with homemade apple butter as a filling. UH-MAZING. I hit up our local Job Lots (a super weird place to find almond meal and coconut flour), and started baking!
Here’s the recipe that I used as a base. I made a small cake (because I didn’t want it to come out gross and have to toss a whole thing), so I just halved the recipe. I also didn’t use dates or apples.
These are the pans that I used to make the cakes in…they’re actually 5″ fry pans that I cut the rubber handles off of. Perfect size.
1/2 cup coconut flour // 1/2 cup almond flour // 1 tsp baking soda // 1 tsp cinnamon // 1 tsp all spice // 1/2 tsp nutmeg // pinch of salt // 4 eggs // 1/2 cup maple syrup // 1/4 cup coconut milk // 1/3 cup melted coconut oil
Mix all of the dried ingredients together, and then the wet ingredients together as well. Mix the wet ingredients into the dry ingredients.
Place into cake pans:
Bake at 375 for 20-25 minutes (or until a toothpick comes out of the center clean). Let cool completely.
Once they are completely cooled, spread the apple butter on each layer.
I won’t judge you if you lick the knife when you’re done. I like a more rustic look to my cakes, so I trimmed the sides off of them.
I may or may not have eaten all of this by myself. I’ll never tell. Seriously though, make it. I can’t say enough good things about it!! It’s the perfect Fall recipe, and I’d love to make a bigger version of it soon!!