| Preparation time | 30 min |
| Cooking Time | 50 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
unrefined coconut oil or unsalted butter for greasing pan1 cup creamy, unsweetened, unsalted almond butter, raw or roasted (or use unsweetened sunflower butter for a nut-free cake)1/3 cup pure Grade A maple syrup or raw honey1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon fine ground sea salt1 teaspoon baking soda1 large egg1 teaspoon pure vanilla extract1 large apple, peeled, cored, and cut into1/4†cubes1 cup chopped pecans or walnuts (or you could use raisins)
Directions
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan or an 8- or 9-inch round pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well. You do not have to grease the parchment paper.
- In a large bowl combine the almond butter, maple syrup, cinnamon, nutmeg, salt, egg, vanilla, and baking soda until smooth. Stir in apple pieces and nuts or raisins.
- Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.
- Notes: I like the chunks of apple in the cake, but you can also use 11â„2 cups of shredded, peeled apples (about 2-3 medium apples.)