Shredded Apple Spelt Cake

Shredded Apple Spelt Cake


"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 217 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 9

  1. 10 Ratings


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 shredding! I used flaxseed rather than olive oil and pineapple rather than orange juice, as that was all I had. I used wholemeal spelt flour instead of white. As I didn't have xanthan gum, I subbed half a cup of strong regular wholewheat flour to give it some gluten to help it stick together. A couple of comments. My cake needed nowhere near an hour to bake. I checked it about half an hour in and it was done! I don't know if using wholewheat flour prevented it from rising much or if that is just the nature of the cake. It wasn't too heavy, just dense. I might try it with 3 eggs next time (mine were only medium size anyways). It is very flavoursome and moist, so it's definitely a keeper.


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 to dig into it right way as the smell of it is amazing. What I did was cut it up ready to serve and then I mixed some icing sugar and milk together, to create a very watered down icing to pour overtop, to finish it off. So very yummy.


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 why. Over all, good cake!!