When fall comes slipping in I am ready to make “fall” foods. A must have is an applesauce cake. Since I am now living the Paleo lifestyle it must also be Paleo 
friendly. I searched the internet and found this recipe on Everybodys Honey blog. This recipe meets the criteria. I hope you enjoy it as much as I did. If you have trouble finding coconut flour we have it available at the meat market. Not something you would expect to find at a butcher shop.
Applesauce Cake
1 Cup of Applesauce (unsweetened)
1/4 Cup of Coconut oil, melted
5 eggs, slightly beaten
1/2 cup + 3 Tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon cinnamon
1 teaspoon pumpkin pie spice OR 1/2 teaspoon ginger and a dash of nutmeg and allspice
1/4 cup honey
Preheat oven to 400 degrees. Lightly grease a 9 X 9 inch glass baking dish or line 12 cupcake pan with paper liners. Mix the dry ingredients. Mix the wet ingredients. Combine the wet and dry ingredients and mix well. Let sit for 5 minutes (allowing the coconut flour to absorb moisture) and then mix once more. Fill baking dish or cupcake liners. Bake at 400 degrees 15 to 18 minutes for the cupcakes and for the cake bake 25 to 28 minutes, until lightly browned and toothpick inserted comes out clean. Completely cool the cake or cupcakes and ice with Cream Cheese icing.
Cream Cheese Icing
8 oz. of cream cheese (softened at room temperature)
1/4 cup maple syrup
3 Tablespoons of full fat coconut milk
Blend the above and spread on the cooled cake or cupcakes. Store in the refrigerator.
Enjoy this with a cup of tea and honey.
Until next time…From our Butcher’s Block to your Table!
