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Paleo Apple Pudding Cake with Caramel Sauce

A soft, sticky apple pudding cake with golden crispy edges, caramelised apple and walnut topping, and a rich coconut caramel sauce. Naturally sweetened, made with almond flour, and full of real, comforting flavour.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 2 hours
Total Time 2 hours 50 minutes
Course Healthy Dessert, Healthy Snacks & Treats
Cuisine Dairy-Free, Gluten-Free, Paleo, Refined Sugar Free, Sugar-Free Option, Vegetarian
Servings 12
Calories 296 kcal

Ingredients
  

For the Cake:

Wet Ingredients

  • 3 large eggs
  • 1 egg white
  • 1 1/4 cup coconut sugar (see sugar-free option note) 250 g
  • ½ cup + 1 tablespoon melted coconut oil 120 g
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon vanilla bean powder or vanilla extract
  • 1 cup peeled and grated apples Kanzi, Jazz, or Pink Lady, about 2 medium (120 g)

Dry Ingredients

  • 2 cups blanched almond flour 200 g
  • ½ cup arrowroot starch or tapioca starch 60 g
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt

Cinnamon Sugar Layer 

  • ½ teaspoon ground cinnamon
  • 3 tablespoons coconut sugar 36 g

Topping:

  • 1 cup chopped walnuts 130 g
  • 1 apple peeled, cored, and diced into 1 × 1 cm pieces
  • ¼ cup coconut sugar 50 g
  • ½ teaspoon ground cinnamon

For the Caramel Sauce

  • ¾ can full-fat coconut cream 250 g
  • ½ cup coconut sugar 100 g
  • 2 –3 tablespoons reserved apple juice
  • Pinch of salt 1 g
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the Oven
    Preheat a fan-forced oven to 170°C (340°F) or a conventional oven to 180°C (350°F).Grease or line a 20 cm (9-inch) round springform pan with parchment paper.
  • Prepare the Topping
    In a bowl, mix the chopped walnuts, diced apple, coconut sugar, and cinnamon. Set aside.
  • Mix the Wet Ingredients
    In a large mixing bowl, beat the eggs and egg white with the coconut sugar and vanilla using an electric mixer until the mixture is fluffy and the sugar is dissolved.Add the melted coconut oil and lemon juice (or apple cider vinegar). Mix just to incorporate.
  • Combine the Dry Ingredients
    Place a sifter over the wet ingredients bowl. Add the almond flour, arrowroot starch, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt, then sift into the bowl.Beat on medium speed for about 20 seconds, until just combined. Do not overmix.
  • Add the Apples
    Peel and grate the apples, then press them gently with a spoon to release some excess juice. The apples should stay slightly moist, not dry.Reserve the apple juice for the caramel sauce.Measure 1 cup (120 g) grated apple and fold into the batter using a spatula or wooden spoon.
  • Prepare the Cinnamon Sugar Layer
    In a small bowl, mix 3 tablespoons coconut sugar with ½ teaspoon cinnamon.
  • Assemble and Bake
    Pour half of the batter into the prepared pan.Sprinkle the cinnamon sugar mixture evenly over the batter.Pour over the remaining batter, then evenly sprinkle the walnut and apple topping on top.Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean and the edges are deep golden brown.
  • Prepare the Caramel Sauce
    In a saucepan, melt the coconut sugar over medium heat, stirring frequently to prevent burning.Add the coconut cream, reserved apple juice, and salt. Stir well.Once boiling, reduce heat to medium-low and simmer for 10 minutes, stirring frequently, until thickened.Remove from heat, stir in the vanilla extract, and allow to cool slightly. The sauce will thicken further as it cools.
  • Serving Note
    Serve warm for a soft, sticky pudding texture, or refrigerate for at least 3 hours or overnight for a firmer pudding-cake slice. Drizzle generously with caramel sauce before serving and enjoy!
    Step-by-step process of making apple pudding cake with almond flour, showing mixing the batter, folding in grated apples, layering cinnamon sugar, and adding the apple walnut topping. Gluten-free, dairy-free, and refined sugar-free recipe.

Notes

Serving Note

Serve the cake warm for a soft, sticky pudding texture, or refrigerate for at least 3 hours or overnight for a firmer pudding-cake slice. Drizzle generously with the caramel sauce before serving.
 

Sugar-Free Option Note (Coconut Sugar vs Brown Monk Fruit)

Coconut sugar gives a richer, deeper caramel flavour and melts beautifully into the cake and topping. Brown monk fruit works well for a sugar-free option, but the caramel flavour will be milder and less pronounced compared to coconut sugar.
 
Nutrition per serving: 1 of 12 servings
Calories: 296 kcal, Protein: 6.5 g, Carbohydrate: 20.1 g, Net Carb: 16.8 g, Sugars: 10.1 g, Fat: 22.9 g, Saturated Fat: 5.4 g, Fiber: 3.3 g
Nutrition Facts Notes:
✔️ Sweetened naturally with coconut sugar and apples, no refined sugar added
✔️ Rich in healthy fats from almond flour, coconut oil, and walnuts
✔️ Contains antioxidant-rich spices: cinnamon, cloves, ginger, and nutmeg
✔️ High-moisture fruit (apples) contributes fiber, natural sweetness, and vitamin C
✔️ Eggs provide protein and essential nutrients like choline and B vitamins
✔️ Naturally gluten free, using only almond flour and arrowroot or tapioca starch
✔️ Dense in calories due to nuts, oil, and coconut sugar, best in moderate portions
✔️ Sodium content is moderate, mainly from leavening agents and eggs
Note
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
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