I have friends who absolutely swoon over a good apple cake, one like this Paleo Cinnamon Apple Cake. Admittedly I usually reserve my swooning for desserts that have chocolate in the title or others that are caramelized. But now that I think of it I did practically swoon when I tasted the very first bite of my Easy Gluten-Free Apple Pie (one of my many crustless recipes). Plus, it’s clear that there is a caramelization factor in this Paleo Cinnamon Apple Cake recipe from Michelle at Gluten Free Fix. That’s especially true if you top your slice of cake with Michelle’s Coconut Honey Caramel Sauce, which she mentions in her post. I mean who doesn’t love a dessert with a caramel component? A potentially double caramel factor in this case!
![This Paleo Cinnamon Apple Cake is swoon worthy! I mean it even has a caramelization factor! It's gluten free, dairy free, and SCD compliant, too. [featured on GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/uploads/2015/05/Paleo-Cinnamon-Apple-Cake-Gluten-Free-Grain-Free.jpg)
Both of Michelle’s recipes are gluten free, grain free, dairy free, and refined sugar free, and also work for those on a paleo and Specific Carbohydrate Diet. Despite the ingredients that this cake and sauce do not contain, it’s obvious you won’t be missing a thing when enjoying them!
Get Michelle’s Cinnamon Apple Cake recipe at Gluten Free Fix.
(See more gluten-free apple desserts at Your Favorite Gluten-Free Apple Desserts—Top 175 Recipes!)
RaeAnn Richardson says
Hi Shirley, coconut flour makes my throat scratchy and itchy, I think it’s an allergic responses. Do you know of a successful way to substitute with something else? There are so many paleo recipes that I can’t make because of this. Thank you!
Rae
Shirley Braden says
Hi RaeAnn–Is all coconut an issue for you or just coconut flour? I ask because I read that one reader substituted 1 1/2 tablespoons of brown rice flour and 1 1/2 tablespoons of shredded coconut instead of coconut flour in this recipe. I don’t think that combination will work as a substitute in every recipe for coconut flour but if you can tolerate shredded coconut, you might give it a try in this one. For future recipes, you might try other substitutions. Coconut flour is unique in its absorbent and binding properties and each recipe that uses it actually uses it a bit differently so I’m not sure that any single substitution will work for every recipe.
Hope that info helps!
Shirley
Rae says
All coconut is not an issue, oddly enough, but I would prefer to not use regular coconut or it will not go over that big with my family. Do you have any other ideas? I knew that the coconut flour has great absorption, maybe I can cut back on some of the wet ingredients and substitute some gf flours?
I use a mix of fine brown rice flour, potato flour, and tapioca flour.
Shirley Braden says
The only other substitution I can suggest for the total amount of coconut flour is sweet rice flour, which also has a binding ability and some absorbent properties. I would try it the first time using a one-for-one substitution, i.e., 3 tablespoons of sweet rice flour. If the results are too dry, you can cut back on the sweet rice flour some the next time. If this suggestion doesn’t work for you, you’ll just have to do some experimenting and report back. It’s possible that a little tapioca flour by itself could be used to replace the coconut flour. The results wouldn’t be exactly the same but they might be to your liking. Good luck!