PALEO WHOLE30 WET-BOTTOM APPLE CAKE WITH BUTTERCREAM

PALEO WHOLE30 WET-BOTTOM APPLE CAKE WITH BUTTERCREAM
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PALEO WHOLE30 WET-BOTTOM APPLE CAKE WITH BUTTERCREAM

Paleo Whole30 Wet Bottom Apple Cake with Buttercream

My girlfriend Amy is not Paleo or Whole30, but bought my DOH (FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix to support me.   She is athletic and eats well, but doesn’t suffer from any wheat or grain-related ailments.  She still wanted to try the DOH because while it’s grain free, it’s also all natural, non GMO, and healthy to eat.  , so Amy has been following this blog and so knows that I use the DOH to make a whole plethora of dishes besides pasta and noodles. 

 

“I want to make something with apples and the DOH,” she said this morning on the phone. 

 

So, I decided to use my DOH to make this Paleo Whole30 Wet-Bottom Apple Cake with Buttercream.  After making the cake I realized that it can be prepared in 2 different ways, one for Paleo; the other, for Whole30.

 

For Paleo Lovers:  If you’re following a Paleo lifestyle, then enjoy you can put the crumble on the bottom of the cake instead of the top, turning it into a “Wet-Bottom Apple Cake with Butter Cream Icing.  Raw honey is Paleo compliant and so you can include the vanilla cream.

 

For Whole30 Lovers: If following a Whole30 diet, put the crumble on the top of the cake and forgo the butter cream, as raw honey is not Whole30 compliant.

 

 

RECIPE NUTRITIONAL VALUE:  While there is no scientific evidence to support the notion that eating an apple a day keeps the doctor away, the fruit is still nutritious.  Apples are a low glycemic fruit, low in calories and high in fiber and vitamin C.  A low-glycemic diet can support you in controlling your weight by minimizing spikes in your blood sugar and insulin levels.  A low glycemic diet is important for those who live with type 2 diabetes.  Shawn and I do not have diabetes, but we choose to eat low glycemic fruits and vegetables more regularly.

 

RECIPE TASTE PROFILE:  The predomiant taste sensation is sweetness due to the date paste, apples, and butter cream.  The cake has a dense, spongy texture with crunchy bits from the toasted almonds.

 

DIRTY-BIRDY WINE PARTNER (For Those Maintaining a Paleo or Whole30 Lifestyle):  With the predominant taste sensation being sweetness, choose a late harvest wine as a match.  Late Harvest Gewurztraminer or Late Harvest Riesling would work well.  Riesling Icewine is also a good choice.  If you want something tasty other than wine, go for a cider!

This recipe is made with FRESH DOH Grain and Gluten-Free

FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX
FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX available at Amazon.  Click link below:

https://freshdoh.com/fresh-doh-shop

RECIPE:

Almond Crumble for Paleo Whole30 Apple Cake
Place all ingredients, except for the almonds in a bowl and mix together to make the crumble.

 

Almond Crumble for Paleo Whole30 Apple Cake
Fold in almonds. Refrigerate until needed.

Almond Crumble for Paleo Whole30 Apple Cake
For Paleo directions, pour crumble into a cake pan sprayed with avocado nonstick cooking spray. Use wet fingers to smooth to the edges.

Making Paleo Whole30 Apple Cake
Place all cake ingredients, except for apples, in a mixer. Mix until a smooth batter forms. Fold in apples.

Paleo Whole30 Apple Cake Batter
Pour batter over crumble in cake pan. Bake at 350 F for about 40 minutes until done. Let cool. Add buttercream if going Paleo.

Paleo Whole30 Wet Bottom Apple Cake with Buttercream
Let cake cool.

  • Author: FRESHDOH
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 70 MINUTES
  • Yield: 8
  • Category: PALEO WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free

Ingredients

Butter Cream (optional):

1 cup refined coconut oil, softened but solid***

1/3 plus 1 tablespoon cup tapioca flour

¼ cup raw honey

1 ½ teaspoon vanilla extract

Pinch salt

 

Almond Crumble (or Wet-Bottom):

½ cup FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix

½ cup plant-based butter or Ghee, melted

½ cup date paste*

1/4 teaspoon cinnamon

1 cup toasted chopped almonds**

 

Cake:

The remainder of the package of FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix

1 tablespoon gluten-free baking powder

¼ cup plant-based butter

1 cup date paste

2 large apples, skin on, diced

2 eggs

1 tsp vanilla extract

Orange zest from one orange (optional for garnish)

 

*For date paste recipe click link:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-date-paste

 

**toast almonds in the oven in a dry frypan until slightly golden.

 

***Use refined coconut oil as it does not have a coconut taste.

Instructions

Paleo Directions:

To make the buttercream, in a bowl combine coconut oil and beat until fluffy.  Add honey.  Beat slowly while adding tapioca, vanilla, and salt.  Beat until creamy.  Set in refrigerator until needed. 

 

To make the wet-bottom crumble, in a bowl combine the ½ cup of DOH, butter, date paste, and cinnamon. Mix together.  Fold in the almonds.  

 

Preheat the oven to 350°F.  Spray a cake pan with avocado non-stick cooking spray.  Pour the crumble into the pan.  Using wet fingers press the crumble to cover the whole pan bottom.

 

In a mixer add all cake ingredients, except for apple.  Mix until a thick batter forms.  Fold in diced apple.  Pour batter into the cake pan over the crumble.  

 

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.  Let cake cool in the pan for 10 minutes, then turn out onto the rack to cool completely.

 

When cooled, cover in buttercream and refrigerate until ready to eat.

 

Whole30 Directions:  To make the crumble, in a bowl combine the ½ cup of DOH, butter, date paste, and cinnamon. Mix together.  Fold in the almonds.  Refrigerate until needed.

 

Preheat the oven to 350°F.  Spray a cake pan with avocado non-stick cooking spray.  Pour the crumble into the pan.  Using wet fingers press the crumble to cover the whole pan bottom.

 

In a mixer add all cake ingredients, except for apple.  Mix until a thick batter forms.  Fold in diced apple.  Pour batter into the cake pan.   Cover cake batter with almond crumble.

 

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.  Let cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.  Serve warm or at room temperature.

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