Flourless Pecan Apple Cake is fluffy and moist made with only 8 real ingredients and topped with a cinnamon frosting! You would never believe it’s healthy!Paleo + Vegan option!
It was only a matter of time before I made a apple version of my favorite cake recipe. I swear my mind is like a broken record when coming up with new recipe ideas. I just keep coming back to this flourless cake base but I’m not too concerned about it😏
HOLA fall season, which means apples are in abundance and baking increases. Pumpkin is usually the star of this season, but let’s not forget the beauty of the apple. To give apples their proper recognition, I made them the star of this cake. Instead of almond butter (which I normally use), I made pecan butter because pecans and apples go tougher like pb and j.
To top it all off, this cake is complete with a fluffy, sweet cinnamon frosting made from coconut cream. It’s a great addition to this cake, but if you want to skip it all together I wouldn’t judge you either. A naked cake still tastes fab.
pecan butter
applesauce
maple syrup
egg (or flax egg)
baking soda
cinnamon
chopped apple
cinnamon frosting
Flourless Pecan Apple Cake with Cinnamon Frosting
This pecan apple snack cake is completely flourless and made with only 8 real food ingredients! It’s topped with a creamy cinnamon frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely paleo, gluten-free, dairy-free and grain-free. Also a vegan option!
Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }
Ingredients
- 1 cup pecan butter*
- 1 1/2 cup apple sauce
- 1/4 cup pure maple syrup
- 1 egg beaten (sub flax egg for vegan option)
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 small apple finely chopped
- Frosting:
- 1/2 cup coconut cream can also sub cream cheese
- 2 Tbsp.pure maple syrup
- 1/4 tsp. cinnamon
- Toasted chopped pecans for topping
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl until mixture is smooth.
- Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
- Bake for 40 minutes, or until done. Let cool.
- Place all ingredients for frosting in a large bowl. Use a handheld mixer to whisk until fluffy. Spread on top of cooled cake. Sprinkle toasted pecans on top
- Slice into 9 pieces.
- Enjoy!
- *To make pecan butter, place 2 cups of chopped pecans in a food processor until butter forms
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Peanut Butter Banana Snack Cake {Vegan w/ Paleo option}
Pumpkin Snack Cake with Dark Chocolate Frosting {Vegan & Paleo}
Question of the day:
Which do you prefer: Apples or pumpkin when it comes to baking?
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These look lovely! I might try them with cashew butter, too, just for the heck of it! Or a pecan-cashew butter combo!
As far as a preference for pumpkin or apple in baking… Yes. 😉
Apple cakes are some of my favorite kind of cakes! This one looks absolutely stunning! Ooh, and I personally love baking whole apples with cinnamon as well! SOOOOO delicious.
Thanks Whitney, cashew butter would work great with this! Hope you enjoy 🙂
Ooooh, this looks so perfect for fall! 😍
I love apples and pumpkin baked goods – but I probably use apples more as sometimes pumpkin creates a texture I’m not too keen on!
Thanks Kristy! Pumpkin and apples both have a special place in our hearts 🙂
How did I miss this moist amazing looking cake with such a creamy frosting? IT LOOKS DELICIOUS.
Thanks Em! It is 🙂
Apples and cinnamon – always a winning combination with me sooo there’s no way I’m not trying this. Thank you for sharing!
My frosting came out great after a couple of spins in the blender but tasted too coconutty so I stopped it to add more maple syrup, spun it again a few more but then it curdled! Did anyone else experience this? I know the coconut milk hadn’t expired.
Hi Jackie,
So sorry to hear! We/ve never heard or experienced this happening! 🙁
Made these with almond butter and though they were rather soft they were SO GOOD, no frosting was even needed!
So glad you enjoyed them, Eva!