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Apple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.
Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.
Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.
Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).
Let’s get started!
Serves: 6
Time in the kitchen: 1 hour, including 45 minutes bake time
Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.
In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.
Grease a small baking dish and pour the apples into it. Smooth out the apple layer.
Sprinkle the dry ingredients all over the apples.
Slowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.
If it seems like a lot of butter, you’re doing it right.
Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.
To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.
Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!
Calories: 314
Total Fat: 20g
Total Carbs: 34g
Net Carbs: 30g
Protein: 4g
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Ⓒ 2021 Mark's Daily Apple
Thanks for sharing me this nice article.
Sounds amazing! My mom did something similar (with fresh apples) when I was a kid, so this is totally bringing back memories.
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Is there a good alternative to almond flour?
Hi Amy! While I have not tested other flours for this recipe, you can probably use any kind of nut or seed flour (like walnuts, hazelnuts, sunflower seeds) in lieu of almond flour and get a similar outcome. If you choose to use seeds, I’d recommend making the recipe in a larger pan and make a more shallow cake and bake for a shorter time. This way the crust will cook faster and you’ll have less risk of having a bitter dessert, as seeds tend to go rancid faster/get more bitter than nuts.
This is simply awesome Priscilla. My search for gluten-free apple dump cake ends here. I have bookmarked this recipe and will try it soon.