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Shredded Apple Spelt Cake

LORIBARRY

"This yummy treat can be eaten as dessert, breakfast, or anytime! It stays moist for days after it has been baked. It's a hit with all my friends."
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Ingredients

1 h 30 m servings 217 cals
Original recipe yields 12 servings (1 - 9 inch Bundt cake)

Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
  2. Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
  3. Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
  4. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

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Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

This was pretty easy to make. I made a few non-vital changes to the recipe. Rather than shredding the apples, I chopped them up between coarse and fine in my food processor; much quicker than s...

Most helpful critical review

This NEVER baked through for me. I gave it over 2 hours in the oven and even though the batter looked fine when I panned it, it stayed batter.

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This was pretty easy to make. I made a few non-vital changes to the recipe. Rather than shredding the apples, I chopped them up between coarse and fine in my food processor; much quicker than s...

I made this recipe primarily cause it was wheat free. It was delicious and very moist, unlike most wheat free stuff. Once it cooled slightly, it came out of the pan with no problems and I had ...

Good flavor and texture, though I didn't bake for 60 minutes. After about 30, I turned my temp down to 350. The orange juice flavor was a bit strong, but I used fresh squeezed and that could be ...

I had to make some substitutions, but I can tell that this cake would be fantastic if made as the recipe says. Just for others out there: I had no xantham gum, and only 1/4 cup vegetable oil. So...

I was very excited to find this healthy recipe for apple cake with spelt, exactly what I was looking for, for my very first adventure into baking with spelt-instead-of-wheat! It turned out prett...

Love this recipe. Spelt flour gives it a wonderful nutty flavor. I used 3 eggs as suggested and didn't have xanthum gum so added an extra 1/2 c whole wheat flour. I was looking for something...

This NEVER baked through for me. I gave it over 2 hours in the oven and even though the batter looked fine when I panned it, it stayed batter.

Amazing recipe. We all love it. However I did not peel the apples and sliced them in food processor instead of shredding them.

Great way to use up some apples! My daughter loved it and it lasted a week, stayed moist and was a great afternoon snack for the whole family. I added another egg as I also didn't have xanthan g...