Paleo Apple Cinnamon Pudding Cake


As I mentioned in the Chewy Chocolate Chunk Walnut Cookie post, I am a strong believer that there are no such things as failed desserts, just opportunities for a new pudding recipe! Enter Exhibit A: the apple cinnamon pudding cake. It was supposed to just be a normal apple cake, but I added a tad too much tahini, liked what happened, then remade the recipe with some warming spices for a delightful fall treat! The coconut custard certainly isn't necessary - the cake is quite moist as is - but it's traditional to serve things with custard in the land of puddings (a.k.a. the UK), so I thought it was a nice touch. Either way I strongly encourage you to give this warming dessert a try, especially if you're a beginner baker - it's almost impossible to mess up a Frankenstein-esque dish like this so-called "pudding cake!"


  • 1 cup coconut flour
  • 1 cup tapioca flour
  • 1 tbsp cinnamon 
  • 1 tsp baking soda
  • 2 eggs
  • 1/4 cup coconut oil (or grass-fed butter), melted
  • 1/4 canned coconut cream
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup almond butter
  • 2 cups (or about 3 medium sized) apples, diced 
  • 1 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1/4 cup coconut sugar


  1. Preheat oven to 350F and grease a 8x8 or 8x9 baking pan ( used the Le Creuset 8x9) with coconut oil or butter
  2. In a medium sized mixing bowl, combine coconut flour, tapioca flour, cinnamon, and baking soda.
  3. In a food processor mix eggs, coconut oil, coconut cream, maple syrup, vanilla extract and almond butter until well combined (you can also do this by hand in another mixing bowl).
  4. Slowly add dry mix to wet ingredients (pulse if using a food processor), until well combined. 
  5. Pulse (or mix) in apple pieces. scoop mixture into baking pan, and smooth out the top.
  6. In a small mixing bowl, combine pecans, shredded coconut and coconut sugar and sprinkle over top of the batter. 
  7. Cook for 30-40 minutes, until centre is mostly cooked through, but still quite moist and gooey.
  8. Serve warm with coconut cream custard, or coconut ice cream for some added creamy goodness!