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5 from 2 votes

Paleo Apple Cinnamon Poke Cake with Caramel Sauce

A paleo , grain free apple cinnamon caramel cake with a low carb version.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: gluten free, grain free, low carb, paleo, vegetarian
Cuisine: dessert
Servings: 8
Author: Stacey


  • 2 ½ tbsp butter or coconut oil melted, where to buy coconut oil
  • Sweetener of choice: 2 tbsp coconut sugar, for paleo or for low carb use 2 tbsp erythritol
  • ½ large apple cored and sliced
  • 2 tbsp walnut pieces *optional
  • ¼ tsp cinnamon
  • 3 eggs beaten
  • 3 tbsp unsweetened coconut milk or almond milk
  • 1/3 cup unsweetened apple sauce
  • Sweetener of choice: 1/3 cup pure maple syrup or for low carb use 1/3 cup low carb maple syrup + 20 drops (1/4 tsp) liquid stevia, where to buy low carb maple syrup and liquid stevia, paleo
  • 1 tsp GF vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • ½ cup coconut flour sifted, where to buy coconut flour
  • 2 tbsp butter or ghee, or coconut oil
  • 3 tbsp heavy cream or full fat coconut milk
  • Sweetener of choice: 2 tbsp coconut sugar for paleo, or for low carb use 2 tbsp erythritol (Swerve)
  • ¼ tsp GF vanilla extract


  • Preheat oven to 350 F, and grease or oil a 9 inch cake pan or 8x8 baking pan.
  • Making the bottom fruit layer first. Place 2 ½ tbsp melted butter or coconut oil in the bottom of pan and swirl around to cover the bottom of pan.
  • Sprinkle 2 tbsp of sweetener of choice all over melted butter or oil in pan.
  • Layer apple slices over the bottom of pan on top of the butter and sweetener. Sprinkle the apple slices with optional walnuts and ¼ tsp cinnamon. Set aside.
  • In a large mixing bowl combine all the ingredients for the apple cake: 3 eggs beaten, tbsp unsweetened coconut milk or almond milk, ⅓ cup unsweetened apple sauce, sweetener of choice: ⅓ cup pure maple syrup (paleo), or for low carb use ⅓ cup low carb maple syrup + 20 drops liquid stevia, 1 tsp GF vanilla extract, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp sea salt, ½ tsp baking soda, 1 tsp apple cider vinegar, ½ cup coconut flour, sifted, adding coconut flour last.
  • Stir vigorously while scraping the sides of bowl. Be sure to break up any coconut flour clumps.
  • Once thoroughly combined, pour or spoon cake batter over the apple fruit layer in the pan. Spread cake batter around evenly.
  • Bake at 350 for 35 to 40 minutes, or until center of cake is done.
  • Remove from oven and cool.
  • Can make optional caramel sauce while cake cools, or if skipping caramel sauce then can turn cake upside down on a plate once cooled.
  • In a small sauce pan over medium high heat combine and melt: 2 tbsp butter or coconut oil, 3 tbsp heavy cream or coconut milk, and 2 tbsp sweetener of choice (do not add vanilla extract yet).
  • Stir continuously while heating to a low boil. Once at a low boil remove from heat. Add and stir in the ¼ tsp vanilla extract.
  • Use a butter knife between cake and side of pan to slide around and loosen cake.Take a large plate and put over the top of cake pan, and turn plate and cake pan over. Making cake upside down with fruit now on top of cake.
  • Poke holes all over top of cake with metal or bamboo skewer.
  • Pour or spoon caramel sauce over top of cake.
  • Slice and serve. Store unused portions in the fridge.


Nutritional Data for Low Carb Version with caramel sauce (using low carb sweetener options): Servings: 8, serving Size: 1 slice out of 8, Cal; 155, Carbs: 10 g / Net Carbs: 6.9 g, Fiber: 3.1 g, Fat: 13 g, Protein: 5 g, Sugar: 3 g
Nutritional Data for Paleo Version with caramel sauce (using maple syrup and coconut sugar option) : Servings: 8, Serving size: 1 slice out of 8, Cal:189, Carbs: 20 g / Net Carbs: 16.9 g, Fiber: 3.1 g, Fat:13 g, Protein: 5 g, Sugar: 11 g
*all nutritional data are estimates based on the products I used*