- coconut oil and coconut flout to prepare the 9-inch tube pan (or bundt pan)
- 1 1/2 cups coconut oil, melted
- 1 1/2 cups coconut sugar
- 5 large eggs at room temperature
- 1 1/2 cups almond flour (about 6 ounces by weight)
- 3/4 cup coconut flour (about 3.5 ounces by weight)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups tart apples (Honeycrisp or Granny Smith), peeled, cored and thickly sliced
- 1 cup chopped walnuts
- 1 cup raisins (optional)
- Preheat oven to 325F. Butter and flour (with coconut flour) a 9-inch tube pan (or bundt pan). Beat the coconut oil and sugar together in a mixer fitted with a paddle attachment while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- In a large bowl, sift together the almond flour, coconut flour, salt, cinnamon and baking soda. Stir into the batter on medium-low speed. Add the vanilla, apples, walnuts, and raisins; stir until just combined.
- The batter is quite thick (and luscious!). Transfer the batter to the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean; I checked mine at 45 minutes and it was almost done. Cool in the pan before turning out. Serve at room temperature with whipped coconut cream.
- I’ve made this cake three times, and each time it’s looked a little different. Baking with almond flour is still tricky for me. This year, my cake came out pretty dark, but it still tastes awesome. Just keep that in mind as you’re going about your baking business.