Ingredients
Scale
FOR TOPPING:
- 1 large apple, peeled and sliced into 24 slices
- 1 and 1/2 tbsp coconut sugar (like this)
- 1/4 tsp cardamom powder (like this)
FOR CAKE:
- 1 and 1/2 cups almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder (like this)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 1 cup of apple, peeled, cored, and chopped into 1/2 inch cubes
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup butter, ghee, or coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp ACV (I use THIS raw brand)
Instructions
- Preheat oven to 350’F. Line 10 inch cast iron skillet with parchment paper and oil liberally.
- To make topping, combine apple slices, coconut sugar, and cardamom in a small bowl. Set aside.
- In a large bowl, whisk together almond flour, arrowroot, baking soda, salt, and cardamom. Fold in apple cubes.
- In another bowl, whisk together eggs, maple syrup, fat of choice, vanilla, and apple cider vinegar. Add wet to dry and mix until thoroughly incorporated.
- Pour batter into prepared skillet and arrange apple slices over in a circular pattern. Bake for 35-40 minutes, until golden and center is firm. ENJOY!
Notes
- If you don’t have a 10 inch cast iron skillet, you can make this is a 10 inch spring form pan. Bake time will be a bit less ~ 30-35 minutes.