Breakfast,  Desserts,  Full GAPS,  Recipes

Apple Butter Coconut Flour Coffee Cake

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Have you ever had gingerbread from a boxed mix? It was a staple dessert in our home when I was growing up. Do you know what is in the boxed gingerbread mix?

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Molasses, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Soy Flour, Wheat Starch, Dextrose, Corn Starch, Salt, Dried Corn Syrup, Lecithin, Natural Flavor, Monoglycerides, Sodium Stearoyl Lactylate, Datem, Sodium Caseinate.

Since we don’t consume those ingredients anymore (I won’t go into a chemistry lesson (today!) about what each of those ingredients actually is),  I want to share a *REAL FOOD* version of something that tastes remarkably similar to a gingerbread cake. No guilt here–eat away–you’re eating real, honest-to-goodness FOOD!

Apple Butter Coconut Flour Coffee Cake



8            eggs

1 1/4 c  apple butter (organic, no sugar)

2/3 c    coconut flour

3 TB     cinnamon

1 tsp     baking soda

1 tsp     vanilla

1/2 c    butter, melted, plus extra for greasing the pan (sub coconut oil if you have a dairy allergy)

1/2 c   honey

2 large apples, shredded



Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. Combine the eggs and apple butter in a large bowl, mix with an immersion blender. Add in the coconut flour, cinnamon, baking soda, vanilla, melted butter and honey and blend. Fold in the shredded apples with a spatula. Scrape mixture into the prepared baking pan, and then smooth the surface with the spatula. Bake for 25 to 30 minutes, or until a toothpick comes out clean.



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