Paleo Apple Layer Cake

Paleo Apple Layer Cake

It's that time of year again! My favorite time of year -- harvest season. Apple harvest season, to be specific. Even though it's been quite warm here, there's something in the air that smells like fall. It gets light earlier, and the day passes faster. The morning air is crisp, before the sun heats everything up. And best of all, it's time for harvest. 

Paleo Apple Layer Cake

Last year I went on an apple frenzy, sauteing, stewing, and sipping everything apple. This year, even though our apple tree failed to produce any fruit (we had a late snow storm), I'm attempting to do the same. Have I confessed my love for apples yet? Because I love apples. And this cake is a perfect apple showcase -- one where paper thin slices of apple are layered on top of vanilla cake and then layered again, on top of each other and baked until soft and sweet.

Paleo Apple Layer Cake

The final touch on this cake is a crispy streusel made of hazelnut flour, cinnamon, and honey. 

Paleo Apple Layer Cake

So... who else is ready for fall?? 

Apple Layer Cake

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

I love the way the thin slices of apple layer on each other in this recipe.

Yields: 9-inch cake   |    Total Time:


  • 3 apples
  • 1 tablespoon + 1/4 teaspoon cinnamon
  • 1/4 teaspoon +1/16 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil
  • 1/4 teaspoon vanilla
  • 2 tablespoons honey
  • 6 eggs
  • Optional: 1/4 cup raisins
  • Optional: 1/16 teaspoon nutmeg and 1/16 teaspoon cloves
  • For topping:
  • 1/2 cup hazelnut or almond flour
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350°F. Fit a food processor with a mandolin blade. Slice the apples in half, core them, and then run them through the food processor. Toss in a bowl with 1 tablespoon cinnamon and 1/6 teaspoon salt. Optional: You could add a 1/4 cup of raisins here, too! Set aside.
  2. Fit a food processor with a large standard blade. Pulse the coconut flour, remaining salt and baking soda until combined. Then add the coconut oil, eggs, vanilla, honey. Add the nutmeg and cloves at this point if using — they are not necessary, but i think they add a lot of depth of flavor. Pulse until a batter forms.
  3. Fit the bottom of a 9-inch cake pan with parchment. Grease the sides. Spread the cake batter in the bottom of the pan in an even layer. Using your hands, distribute the apple mixture evenly over top.
  4. Use a fork to mash together the ingredients for the topping, until a course crumb forms. Sprinkle this over the apple layer. Bake for 30-40 minutes, until apples are soft and fragrant, and topping has browned. Allow to cool 15 minutes before serving.