This recipe for olive oil apple cake is an allergy-friendly twist on the traditional Italian cake that is usually made with orange juice and milk. Apple sauce is the key ingredient here as it acts as a binder and supplies moisture and flavor. A few of your favorite fresh berries on top provide a little color and complete this elegant treat.
I devised this recipe while I was visiting my parents this past week at their lake house in northern Wisconsin. Here are a few of the photographic highlights from our time here…
The weather was amazing most of the time, though we did have a couple rainy days that made baking an appealing activity. I had a good array of ingredients to work with, including Otto’s Natural Cassava Flour. I’ve been working with this flour now for over three years (this recipe for gingersnaps was my first, way back in January 2015) and it is exciting to see that it is now available so widely, even on the shelves at the local Golden Harvest Market in Rhinelander, which I always make a point to visit shortly after I arrive and stock up. If you live or visit the beautiful north woods of Wisconsin, make a point to pay them a visit. I have no financial connection to the place – just a happy customer and fan who appreciates that high quality organic food is available even up here!
But I didn’t want to buy a whole container of gelatin, just for this one recipe, so I decided to go the extra mile and challenge myself to make a cake that didn’t use that as an egg replacer, which would also mean it could be suitable for vegans as well as for people following the Paleo autoimmune protocol (AIP) or who have an egg allergy or sensitivity. Maple syrup provides the sweetness, though not too much – this is a great dessert for people who actually prefer their sweets to be more muted and have some complexity of flavor. Leave it bare, or top with some fruit, depending on your preference.
If you live near Two Sisters Lake, Wisconsin you can get all of these ingredients at a local store, which probably means you can get them anywhere in the United States!
- Make sure you use a good high quality extra virgin olive oil such as this one – you actually want to taste it in this recipe.
- The vanilla extract is completely optional… it’s one of those “tricky” AIP foods and it can be omitted without any problem if you’d rather just avoid it.
- Coconut butter is the key ingredient of this dairy free “buttercream” frosting. Some brands will refer to it as “coconut manna” or even “coconut cream concentrate.” They are all pretty much the same thing and all delicious, but this is the brand I use most often.
- Always use REAL maple syrup. I’m partial to syrup from Wisconsin just for sentimental reasons, but this one is also really good.
Looking for a place to get all of your AIP-approved ingredients and have them shipped right to you? I recommend ShopAIP! The Bakers Dream bundle includes my favorite cassava flour and coconut butter, as well as some other staples to get you started.
AIP Olive Oil Apple Cake with Maple Buttercream RecipePrint
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