Forget pumpkin spice, Fall will always be about caramel, apples and cinnamon (At least to me).  This cake is everything FALL  bundled together in a dense and hearty (but not at all crumbly) delicious and moist gluten-free package.  It’s one of those recipes that you don’t eat all day every day (it still has sugar after all) but fall and winter demands at least a FEW sweet treats to make it complete.  I dare say this one will do nicely!


Ingredient suggestion links: 

Viva Naturals Coconut Palm Sugar

Otto’s Naturals Cassava Flour

Anthony’s Tapioca Flour

Viva Labs Powdered Psyllium Husk

Sherpa Pink Himalayan Salt

Simply Organic Pure Vanilla

Kirkland Pecan Halves

Ceylon Cinnamon by Cinnamon Vogue

Native Forest Classic Coconut Milk

Ancient Organics Ghee


Old Fashioned Paleo Caramel Apple Pecan Cake
  1. 1 cup coconut palm sugar (date sugar works well too!)
  2. 1 cup Otto's cassava flour
  3. 1 cup tapioca flour
  4. 2 T psyllium husk
  5. 1 tsp pink salt
  6. 1 tsp baking soda
  7. 3 eggs
  8. 2 tsp vanilla
  9. 1/2 cup organic apple juice (or cider!)
  10. 3 cups chopped apples (about 2 large apples- I used pink ladies but any will do)
  11. 1 cup chopped pecans
  12. 1 tsp ceylon cinnamon
For Sauce
  1. 1 cup palm sugar
  2. 1/4 cup coconut milk
  3. 3/4 cup ghee (may use coconut oil if dairy free)
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  1. Preheat oven to 350F.
  2. Sift palm sugar, cassava and tapioca flours, psyllium husk, sea salt, cinnamon and baking soda together.
  3. In a separate bowl mix whisk eggs vanilla and apple juice together.
  4. Pour liquid mix into dry ingredients and stir well. Texture should end up being thick like peanut butter.
  5. Mix in chopped apples and pecans.
  6. Spread into a buttered 8x11 glass cake pan.
  7. Bake for 40-45 minutes or until a toothpick inserted comes out clean. (top will be quite dark when done)
  8. Prepare sauce either just before or immediately after cake is removed from oven.
  9. For sauce: bring to a boil on medium heat the sugar, coconut milk, and ghee for 3 minutes. (count time after it starts boiling)
  10. Pour sauce over cake, spreading out evenly with a spatula or spoon.
  11. Cut into 1 1/2 inch(ish) squares. This is not entirely necessary, but I found that the sauce penetrated the cake better when I did this.
  12. Eat warm or store in container either in fridge or on counter. (I did counter- this cake doesn't last long in my house!)
  13. ENJOY!
The Untamed Gypsy

 Don’t forget to let me know in the comments below if you try this recipe!

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