I decided yesterday I felt like baking a cake, and so I decided to try one of Danielle Walker’s recipe’s. As much as we can, Andrew and I try and eat more or less according to a paleo lifestyle, cutting out refined sugars and carbs however, we obviously don’t always stick to it.

I was surprised at my choice of cake recipe because I hate fruit in cakes! However, for some unknown reason my body wanted this cake. I made it and was thoroughly surprised at just how delicious the combination of fruit and spices is. This will surely be a regular cake i make from now on when we want a treat.


For the cake

  • 2-1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup coconut oil, melted
  • 1/2 cup honey, liquified
  • 3 large eggs, room temperature
  • 1/2 pound apples (peeled, cored, and coarsely chopped)
  • 1 tablespoon lemon juice

For the cinnamon swirl

  • 1 tablespoon cinnamon
  • 1-1/2 tablespoons coconut oil, melted
  • 2 tablespoons honey

For the glaze

  • 1 tablespoon coconut oil, softened but not melted
  • 1/2 tablespoon unfiltered apple juice
  • 1 tablespoon raw honey, in its solid state
  • 2 tablespoons coconut cream (the solid fat that rises to the top of a can of coconut milk)

*I substituted coconut oil for olive oil as I did not have coconut oil and it worked fine.


  1. Preheat oven to 350 degrees.
  2. Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.
  3. Toss together the apples and lemon juice. Set aside.
  4. Mix the flour, baking soda, cinnamon, cardamom, and salt in a medium sized bowl.
  5. Mix the coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.
  6. Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. The batter will be pretty thick.
  7. Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.
  8. Bake for 20-25 minutes, or until toothpick comes out clean.
  9. Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper.
  10. Flip the cake so it’s right-side-up, and continue cooling either on the rack or by placing in the refrigerator.
  11. Mix together all of your glaze ingredients in a blender or small food processor. If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.
  12. Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.


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Written by Stephanie Lisa Joyce

Hello, I am Steph, and I am the owner of The Rolling Pin, a food blog which is designed to inspire YOU to either keep getting creative in the kitchen or to help you to start getting creative in the kitchen.