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Apple Spice Walnut Cake

This wonderful apple spice walnut cake is full of flavour, super moist and great as a snack with a cup of tea or a fulfilling dessert when you're entertaining!
Oct 5, 2020 | Joy McCarthy

This wonderful apple spice walnut cake is full of flavour, super moist and great as a snack with a cup of tea or a fulfilling dessert when you're entertaining! It's gluten-free, dairy-free and sweetened with applesauce, maple syrup and a hint of coconut sugar.

This cake was inspired by my incredibly popular Pumpkin Spice Cake ! It's super moist, flavourful, fluffy, and grain-free! 


I love baking with seasonal ingredients because it makes every recipe so much more special! This cake is the perfect example of that because we love going apple picking in the Fall and then making this cake with fresh-picked apples. It doesn't get any better than that!

This cake will make your whole home smell absolutely delicious thanks to the warming spices like cinnamon and ginger.

I love the smell of something baking especially as the seasons change and it's a bit cooler outside, it's so comforting to smell this cake baking!AppleWalnutCake_2500

Did I mention that this cake is loaded with nutrients as well?! Apples contain a type of soluble fibre called pectin which is soothing for your digestive system and has also been shown to help reduce LDL cholesterol. Apples are rich in quercetin which boosts your immune system and malic acid which naturally helps to remove carcinogens and toxins from the blood.

This recipe is really easy to make! A couple of things to note: if you can't eat nuts just omit them and you've got a nut-free dessert!

I have updated this recipe so it has more coconut flour in it. I like the texture better. I love having this cake with a schlop of coconut milk vanilla ice cream! You won't be disappointed!

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  • 3/4 cup coconut flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 large eggs, whisked
  • 1/2 cup maple syrup* (see notes)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup extra-virgin olive oil
  • 1 cup finely chopped apple
  • 1/2 cup chopped walnuts (omit for nut-free)
  • Optional: 1 tbsp coconut sugar
  1. Preheat oven to 350F (180C). Line an 8-inch square or round cake pan with parchment paper or grease with coconut oil.
  2. In a large bowl, combine the coconut flour, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
  3. In a medium bowl, combine whisked eggs, maple syrup, applesauce and extra-virgin olive oil. Pour wet ingredients into large bowl with coconut flour mixture. Fold in chopped apple.
  4. Pour into cake pan and sprinkle with chopped walnuts and coconut sugar. Bake for 35-40 minutes or until a fork inserted comes out clean. Let cool in pan for 5 minutes and then remove from pan and cool for 5 more minutes before slicing. Serve with ice cream.
  5. Store up to a week in the fridge.


Serves 9

This wonderful cake is full of flavour, super moist and wonderful as a snack with a cup of tea or a fulfilling dessert when you're entertaining!

*I use only 1/4 cup maple syrup and 20-30 drips liquid stevia. If you're using large eggs, you won't need to add any more water to make up for the loss of 1/4 cup liquid by cutting the syrup in half.

If you're an apple fanatic like I am, make sure you try out these recipes as well:

• Baked Apple Cinnamon Pancakes

• Mini Apple Tarts, Grain-Free and Gluten-free  

• Apple Crisp, Paleo and Vegan

• Apple Beet Carrot Quinoa Slaw

Happy baking!

Sarbani B.   •   October 15, 2020

Hi Joy, I saw the video and did not see you use the olive oil. Is it still needed? I wanted to ask as I know coconut flour is a bit hard to work with and did not want to leave it out if it is definitely needed.

Joy McCarthy   •   October 16, 2020

Jessica Rocco   •   October 19, 2020

Just made it sooo good and easy to make. I really enjoy your recipes

Joy McCarthy   •   October 19, 2020

Jennifer   •   October 19, 2020

I just tried this recipe but it didn't work out for me. I substituted the eggs for chia eggs. When I poured the wet ingredients into the dry ingredients it got very thick like dough. Plopped it into baking pan and had to flatten with spatula Not sure what went wrong. Any suggestions?

Joy McCarthy   •   October 21, 2020

Kari   •   December 1, 2020

Hi Joy This is one of my favourite cakes, I’ve made it many times this fall! I tried giving it a Christmas twist and turned it into a Gingerbread cake and it was amazing! I added 1 more tsp ginger, 1/4cup molasses and cut the applesauce down to 1/4cup, I grated in the apple and omitted the walnut topping. Topped with a coconut nog

Joy McCarthy   •   December 2, 2020

This Mom Loves to Cook   •   January 20, 2021

I made it and it was moist and just sweet enough. A great weeknight dessert. I served plain since we are not big consumers of ice cream or whipped cream and it was fantastic on its own. Two thumbs up!

Joy McCarthy   •   January 20, 2021

Joanne   •   February 9, 2021

Moist and delicious! This recipe is a keeper, :)

Joy McCarthy   •   February 9, 2021

Jenna   •   November 12, 2021

I would love to make this but my husband is allergic to tree nuts. Would it still work if the walnuts were left out? Any substitution ideas?

Joy McCarthy   •   November 12, 2021

Karen   •   November 12, 2021

I found working with any more the two chia or flax eggs does not work in recipes. I have tried in the past any recipes have failed. Perhaps you could try it and offer suggestions to your customers.

Joy McCarthy   •   November 12, 2021

Norah   •   November 12, 2021

I can’t eat eggs. Can the eggs be substituted? If so with what?

Joy McCarthy   •   November 16, 2021

Norah P.   •   November 16, 2021

Thank you, Joy, for your response, even though disappointing. I will keep looking. Since I peruse many of your recipes for ones I can use, it would be very helpful not only for myself but for many others as well, I am sure, if you could address the egg substitution right in the recipe. Say what can be used for substitution or even that it is not a recipe for substitution. Just sayin’ And thanks, Norah

Joy McCarthy   •   November 18, 2021

Roseanne   •   March 4, 2022

Hi Joy Can I substitute avocado oil for the olive oil?

Joy McCarthy   •   March 7, 2022

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