Sunday, October 20, 2013

Amy's Apple Pecan Cake (gluten-free, wheat-free)

There's something about Fall that puts me in a baking mood. For Thanksgiving this year, I wanted to offer a healthier dessert alternative. So, I created my own Apple Pecan Cake which is truly divine!  In fact, it was so popular that people were cutting in line to get a piece of this scrumptious cake at our church potluck.  :)

Happy Baking!


1 cup Extra Virgin Coconut Oil (liquified)

2 cups Xylitol (from birch)

1/2 cup Organic Brown Sugar

3 eggs

3 cups Oat Flour (gluten-free)

1/2 cup Sweet White Sorghum Flour (gluten-free)

1 tsp Baking Soda

2 tsp Organic Vanilla Extract

3 cups Organic Apples (peeled and chopped, 4-5 whole apples)

1 cup Organic Raw Pecans (chopped)

All the ingredients you need for the cake.


1) Preheat oven to 350 degrees

2) Grease a 9x13 glass dish (I use Kelapo EV Coconut Oil Spray)

3) Mix eggs, sugar, and oil

4) Mix in flour and baking soda

5) Mix in vanilla

6) Stir in apples and pecans

7) Spread in baking dish and bake for 40-45 minutes

8) Let cool for 2 hours then prepare frosting

This is how the batter should look when mixing.

After you've mixed the batter, spoon in and stir the apples and pecans.

I like to use Kelapo Extra Virgin Coconut Oil Cooking Spray to grease my baking pans.

Spread the cake batter in a greased 9x13 dish.


1/2 cup Organic Butter (salted)

1 cup Organic Brown Sugar (packed)

1/4 cup Organic Evaporated Milk (preferred)

1/2 tsp Organic Vanilla Extract

Ingredients for the frosting


1) Boil all ingredients in a sauce pan for 2 minutes

2) Set pan in bowl filled with ice water

3) Beat icing until spreading consistency forms

4) Spread over top of cake

After the ingredients have boiled for 2 min, set sauce pan in a bowl filled with ice water.

The cake is ready to eat!

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