Recipes from Rose’s Kitchen


Apple Cake (GF)

A bit of history on this recipe. I needed a recipe that used as many apples as possible. I found an apple spice layer cake which fit the bill, but was too time consuming because you had to bake it in layers and then make a raw cashew icing etc. That recipe is meant to be baked in the winter when you aren’t trying to can all the wild apples you picked! I made the cake but in a 9×13-inch pan. Made it twice, once gluten-free and then the second time used spelt flour instead of the tapioca. The end result, either way, was a super moist cake, a hit. (Rose’s Note: This recipe calls for sautéed apples and apple sauce. Feel free to change up the oil, sugar and milk.)


1 tsp coconut oil

3 medium apples, peeled and cut up

2 Tbsp coconut sugar

1/4 tsp ground cinnamon

In a small saucepan melt the coconut oil. Add the apples, sugar and cinnamon. Cook for a few minutes, stirring until the apples are barely tender. Depending on the apples you use watch carefully because you don’t want applesauce. Remove from heat and set aside to cool.


3 cups blanched almond flour

2/3 cup tapioca flour (I also used spelt flour)

2 1/4 tsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup coconut sugar

2/3 cup unsweetened applesauce

1/2 cup milk of your choice (I used coconut milk)

1/3 cup coconut oil

2 tsp pure vanilla extract

2 tsp apple cider vinegar

4 large eggs, at room temperature

Preheat the oven to 350ºF. Either grease or line with parchment paper a 9×13-inch pan.

In a large mixing bowl, whisk the almond flour with the tapioca flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.

In a small saucepan heat the coconut oil until melted, remove from the burner and add the milk and the applesauce. Beat in the eggs.

Add the wet ingredients to the dry ingredients and stir until combined. Fold in the sautéed apples.

Pour into the pan and bake for 25 to 30 minutes depending on the size of the pan or until a toothpick comes out clean. Let cool.

Serve with ice cream, whipping cream, yogurt or just plain.