Mmm… Maple Apple Goodness

This cake tastes like fall. It’s spring right now, but I don’t mind some apple cider-rainy day nostalgia.

Sweet & moist! My non-paleo friends couldn’t even tell the difference.

Takes about 1 hr 20 minutes (40 min prep, 40 bake)

Serves 9-12




    • 3/4 cup rice flour
    • 1/2 cup potato starch ( NOT potato flour)
    • 1/4 cup tapioca flour
    • 3/4 teaspoon xanthan gum
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons baking powder (corn-free)
    • (1 teaspoon cinnamon optional- sadly I’m allergic to cinnamon but I imagine it’s a great addition to this cake)
    • 1/2 cup maple syrup (powdered or other form is fine). It’s very sweet with this much sugar, so you could easily have a great cake with just 1/3 cup.
    • 1/4 cup honey
    • 2 eggs
    • 3 tablespoons almond (or other) milk
    • 1 1/2 cups apples, peeled, cored, and sliced into small slivers ( about 2 apples). If you only have 1 apple on hand, you can substitute applesauce.


  1. Preheat oven to 350°F; grease either 9 ” round springform pan, or 8 ” square cake pan, and dust with rice flour.
  2. In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, (and cinnamon). Set aside.
  3. In a mixer bowl, cream the butter for about 1 minute or until softened.
  4. Add the maple syrup powder and honey, beat for about 2 minutes.
  5. Blend the eggs one at a time, beat until fully mixed.
  6. Blend in milk.
  7. Turn mixer on low, add the dry ingredients slowly until well absorbed.
  8. Gently mix/fold in shredded apples.
  9. Spoon the batter into prepared pan and bake 40-45 minutes, or until toothpick comes out clean, and cake pulls away from edge of pan. Cool at least 10 minutes if serving from the pan.
  10. If you can eat powdered or icing sugar, you might enjoy dusting the top too.

Based on Gluten Free Apple Cake:




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