Apple Cake

Apple Cake

One of the most common myths we deal with today is that all of our baking has to have white flour. Don’t get me wrong, there is a place for some white flour in our baking. It is however small in comparison what can be done with whole grain flours, especially when it comes to moist cakes. Apple cakes, carrot or pineapple upside down, or a huge variety of other moist style cakes. If we are going to eat them we can make them somewhat healthier. Just by the added fiber with the whole grain, we are enabling our bodies to handle it better.  And when we change the oil and sugars to better choices, a cake can actually become a good choice for dessert.

We are so programed that even the idea of adding a different ingredient scares us, and keeps up going back time and time again to the products that we have grown accustomed to using. Even if those products are harmful for us. 

I am a fanatic about health, but I learned that no matter how fanatical I am about something if the end result does not taste great I have wasted my time. So over the years I have learned a lot. And one thing I do know is that using whole grain flour can be wonderful. I have to say I don’t mean whole wheat. Heaven forbid.  Whole wheat flour makes most things horrible. Dry and too healthy tasting, I stay away from whole wheat flour unless it is in a bread. That is the only time I use whole wheat flour. I do believe that it is the reason we are afraid of grains. We tried for so long to make it work and in the end we just gave up. Whole wheat is for breads, not for cakes.

WonderFlour is my choice, but there are other grains that work fresh ground in baking a cake. Spelt and Einkorn are two of my favorites. I love them. They do a great job, but for most of my baking I love WonderFlour it makes a great cake.

Apple cakes have long been a favorite American cake. I would never want to compromise the experience by making a cake that did not stand up to the great American tradition of a moist flavorful cake. This recipes is amazing. I love how the cake just gets better, more moist over time. And of course adding the frosting makes any cake wonderful. I don’t worry about that to much, with all the other great ingredient in this cake just enjoy. I do every time I bake it.


Chef Brad~America’s Grain Guy


Fresh Apple Cake

This cake can be two totally different recipes.  Hot and spicy or cool and old fashioned.    For the spicy version I use the chipotle, pistachios, and the chipotle caramel sauce.  For the old fashioned I omit the chipotle and use a cream cheese frosting, topped with nuts and coconut.

This cake is at its best the second day.

  • 3 large baking apple
  • 2 large carrots
  • 1 cup coconut oil
  • 1  ½ cup agave or coconut sugar
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoon vanilla
  • 3 cups fresh ground spelt flour, or gluten free flour blend or Wonderflour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons chipotle chili, pureed  Optional is using Chipotle caramel sauce
  • 1 teaspoon salt
  • 1 cup chopped pistachios or walnuts

Grate apples and carrot with food processor for Wondermix. Place oil, sugar, eggs, milk, and vanilla in mixer and whip until mayo like texture. Add remaining ingredients and place in large pan and bake 35 to 45 minutes in a 350 degree oven.

Chipotle Caramel Sauce  (Optional)

  • 2 cubes butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 2 tablespoon chipotle chili, pureed

Bring butter and sugar to boil, add cream and chili and simmer.  Serve over hot cake with dollop of whipped cream

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/4 cup melted butter
  • 1/2 cup buttermilk or milk
  • 1 tablespoon vanilla
  • Powered Sugar to desired consistency.

Place all ingredients in blender without the sugar.  Blend well and add sugar until desired consistency is reached.