Many of us have a sweet tooth, but we’re also aware that excessive sugar isn’t healthy. I believe in a balanced approach to life where desserts are occasional indulgences, not daily sustenance. If your diet primarily consists of loads of vegetables, high-quality proteins, complex carbohydrates like brown rice, root vegetables, and legumes, and fruits, then enjoying a slice of pie or cake on special occasions should be perfectly fine.
Lately, I’ve been craving a sweet treat with fall flavors. One of my favorite autumn desserts is my Norwegian Apple Cake, but I also wanted a gluten-free, low-glycemic option in my repertoire. After some experimentation, I came up with this delicious creation.
The ingredients include Bob’s Red Mill Super-Fine Almond Flour, Bob’s Red Mill Organic Coconut Flour, and Bob’s Red Mill Organic Coconut Sugar. Coconut sugar has a caramel-like flavor reminiscent of brown sugar, and it has a low glycemic index of 35, which is significantly lower than the glycemic index of cane sugar, which stands at 65. This means that coconut sugar leads to a gradual and steady increase in blood sugar levels. This quality can be particularly beneficial for individuals managing diabetes or aiming to keep their blood sugar levels stable.
I’ve had periods in the past when my blood glucose levels were elevated, leading me to wear a continuous glucose monitor (CGM) on occasion to keep track of them. Of course, everybody’s metabolism reacts differently, but I conducted a test on myself while wearing the CGM and found that this cake had a minimal impact on my blood sugar levels, causing a gentle rise and then a return to my baseline.
It’s also a simple one-bowl cake that can be effortlessly whipped up. I like to top it with candied orange peel and serve it with a dollop of mascarpone cheese, creating a delightful and scrumptious treat.
- 2 cups almond flour
- 1 cup coconut flour
- 1 ½ cups coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 7 large eggs
- 1 ½ cups avocado oil
- 1 teaspoon vanilla extract
- Juice of one medium-sized orange
- Zest from one orange
- Zest from one lemon
- Preheat oven to 350 degrees.
- Prepare an 8-inch springform or cake pan by buttering or oiling it and then lining it with parchment paper.
- Place all the dry ingredients in a large bowl and thoroughly mix them.
- Add the eggs, oil, vanilla, orange juice, and zest from the lemon and orange to the dry ingredients and mix until well combined.
- Pour into the prepared pan.
- Place in oven and bake at 350 degrees for 45 to 50 minutes.
- Allow to cool.
- Serve it warm or at room temperature. You can top it with whipped cream, cream cheese frosting, or, as I do, with candied orange slices and a scoop of mascarpone cheese.
Enjoy!
What a beautiful recipe! I’m so happy to receive it. I don’t have a problem with gluten but I have so many friends who are, as well as my daughter-in-law, and so often she ends up baking her own treats. I can’t wait to make this, Eva Marie. ❤️
Hi Debra. Thank you! I don’t have a problem with gluten either, but I have a wheat sensitivity, so I try to stay away from it most of the time. It’s hard to find sweets that are both gluten/wheat free, low in cane sugar and taste good. I hope you and your friends/family like it!
I hope this doesn’t come as a repeat comment, Eva Marie, but I can’t tell! 🙂 But I’m so happy to find this recipe. I tolerate gluten well, but so many people in my life, friends and family, have gluten-free diets, and I’m not always sure what to serve them. This looks like a wonderful spice cake. I’m confident I’d love it, too!