This year Chloe has been attending Little Ladies Etiquette Class where an adorable group of six and seven year olds learn, among other things, how to sit up straight, host a party and bake a cake. It’s super, super cute. (Except for her new habit of correcting my posture at the dinner table…)
I couldn’t resist helping out in their class on the cake baking day, and snagged a simple recipe for Applesauce Cake. With a quick recipe hack I was able to create this grain+gluten+refined sugar free version.
This is fun to bake in heart shapes or muffins, and also works in a rectangular baking pan. The heart shaped cakes make cute gifts – perfect for teach appreciation day tomorrow! Enjoy
1 cup coconut palm sugar
2 eggs
1½ cups unsweetened apple sauce
2 cups blanched almond flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
⅓ cup lily’s chocolate chips (stevia sweetened)
Preheat the oven to 350 degrees F. Generously grease 15 muffin tins or a 9×13 baking pan.
Combine all of the ingredients, except the mini chocolate chips, in a large mixing bowl. Fill the prepared muffin tins or baking pan. Sprinkle the mini chocolate chips over the top of the batter and lightly press down.
Bake for 25 minutes in muffin tin or 35 minutes in baking pan. You’ll know the cake is fully cooked when it doesn’t jiggle when you shake the pan, and the edges are lightly golden. Enjoy!
Calories: 204
Fat: 11g
Carbohydrates: 26g
Sodium: 252mg
Fiber: 4g
Protein: 6g
Sugar: 16g