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."


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:
  • 31 mg
  • 10%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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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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  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 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 ...