Fall has arrived and so has October! All of the lovely colours from the leaves changing colour are a great site to see! Is there any better smell in the fall than cinnamon and apples baking? I absolutely love it! As I was told by a friend of mine who smelled it baking, “It smells like fall in here”.

With the Canadian Thanksgiving being next Monday, I know I’ll be serving this scrumptious dessert!

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Cake:

2/3 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

2/3 c. palm sugar

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

2 Tbsp. coconut oil

2 Tbsp lemon juice

3/4 c. milk alternative

2 c. diced apples (I have used Macs and Paula reds but whatever kind will work)

Topping:

2 Tbsp. coconut oil

1/3 c. palm sugar

1/3 c. tapioca starch

2 tsp. ground cinnamon

Preheat oven to 350 degrees

In a medium size bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Then stir in coconut oil. Add lemon juice and milk alternative and stir completely. Mixture will seem dry, don’t worry. Fold in diced apples. Pour batter into 9 inch baking pan that is lined with parchment paper.

Mix together ingredients for topping, then spread over batter.

Bake for 30-35 minutes

Serve with coconut whipped cream if desired. Serve warm or cold. Store in a sealed container on the counter for up to two days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays