Apple Gingerbread Cake

Apple Gingerbread Cake

Prep: 30 mins
Bake: 35 mins
Makes 10” Bundt Cake, Serves 8

Bundt cakes are a fun holiday tradition and there’s no better way to make your dessert stand out than to use a beautifully molded cake pan.  You can use the hollow center to display fresh coconut whipped cream, load it up with holiday cookies, or leave it empty to highlight the simple beauty of the cake form.  This gingerbread cake is perfectly spiced to please all your ginger loving foodie friends, but not too overwhelming for the less-adventurous eaters in your life.  If you’re wanting a more traditional gingerbread, leave out the apples and dust it with Powdered Sugar Swap after it has cooled.  I love baking with ginger because it is full of antioxidants and soothing to the gut, cutting down on gas and bloating. 

Apple Gingerbread Cake Comparison Chart

Apple Gingerbread Cake

Dry Ingredients:
1 ½ cup Flour Swap
⅔ cup Sugar Swap 
1 teaspoon baking soda (2 teaspoons for Grain-Free)
½ teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon 
¼ teaspoon cloves

Wet Ingredients:
2 Egg Swaps
6 Tablespoons Butter Swap 
1/2 cup hot water
2 Tablespoons blackstrap molasses (substitute 2 tablespoons olive oil for pure Keto/Diabetic version)

2 large apples cored/peeled and thinly sliced

Optional vanilla glaze:
1/2 cup Powdered Sugar Swap
1/4 teaspoon vanilla extract
1 Tablespoon Butter Swap
1-2 Tablespoons hot water (to consistency)
Pinch salt

Apple Gingerbread Cake

Preheat the oven 350 degrees.  Grease a 10” bundt cake pan well (mine is a springform style).  Use a parchment lined 9” square pan if you don’t have a molded cake pan.
Mix all dry ingredients well then use a spoon or electric mixer to blend in the wet ingredients until well combined.  Place your thinly sliced apples at the bottom of the pan then fill the pan with dough and smooth the top.  Give the pan a few hard knocks on the counter and/or press the dough firmly between the crevices of the apples to ensure the dough has completely filled the spaces between the apples.

Bake for about 35 minutes until a toothpick comes out mostly clean (40-42 minutes if Grain-Free).  Remove from the oven and let it cool completely before releasing your springform or inverting your cake to carefully release.  Top with a sprinkle of Powdered Sugar Swap or glaze it with the warm buttery vanilla topping to enhance the look and taste of the apples.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days, but serve slightly warm with a dollop of Homemade Keto Ice-Cream or Bourbon Vanilla Bean coconut whipped topping. 

Apple Gingerbread Cake

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