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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -12
Author Sara

Ingredients

  • Cake
  • 3 cups blanched almond flour
  • 1 cup arrowroot starch
  • 1/2 cup coconut sugar
  • 1 1/2 Tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or palm shortening softened
  • 4 eggs
  • 1/2 cup apple butter
  • 1 Tablespoon vanilla
  • 1 Tablespoon apple cider vinegar
  • Frosting
  • 1/4 cup butter or palm shortening softened
  • 1/4 cup almond butter
  • 1/2 cup apple butter
  • 1 Tablespoon raw honey or pure maple syrup
  • 1/4 teaspoon cinnamon
  • pinch salt
  • chopped walnuts or pecans optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl mix together the dry ingredients for the cake.
  3. In a separate bowl mix together the wet ingredients for the cake (butter, eggs, apple butter, vanilla, and vinegar).
  4. Add the wet ingredients to the dry ingredients and fold together until blended, being careful not to overmix.
  5. Pour the batter into a greased 9 inch Bundt pan.
  6. Bake in the preheated oven for 30-35 minutes.
  7. While the cake is baking, make the frosting.
  8. Add all of the frosting ingredients to a food processor and whip together until well mixed.
  9. Flip the cake out onto a large plate or cake stand (running a knife around the edges to loosen as needed).
  10. Allow the cake to cool completely before frosting the top.
  11. Sprinkle with chopped nuts as desired.
  12. Store the leftovers in the fridge for up to one week.