Apple Dump Cake is one of those desserts that everyone asks for your recipe after the first bite. It’s also known for it’s easy to prepare – all you have to do is layer up ingredients and top it with lots and lots of butter before baking.
Apple Dump Cake is traditionally made from incredibly sugary canned fruit and is a store-bought cake mix. Instead of mixing the cake with oil or butter and eggs, the fruit-cake mixture is layered in a baking dish and drizzled over it with a sea of melted butter.
Our updated version of this cake is certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super-quick option for dessert. If you want to cut down on carbohydrates, you can use a granulated monk fruit sweetener instead of coconut sugar. And if you’re short on time and don’t want to make the dry mix below, you can use a mix bought at the paleo store like Simple Mills’.
Top it off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).
Gluten-free paleo apple dump cake recipe
Time in the kitchen: 1 hour including 45 minutes baking time
- 3.5 cups apple cubes
- 7 tbsp. Coconut sugar, divided
- 1 teaspoon. cinnamon
- 1 cup of almond flour
- 1/4 cup tapioca starch
- 1/2 tbsp. Coconut flour
- 1/2 tsp. Baking soda
- 5 tbsp. melted salted butter
- 1/3 cup full-fat coconut milk
- 3 TBSP. Coconut sugar
- 1/2 tsp. Vanilla extract
- pinch of salt
Preheat your oven to 350 degrees Fahrenheit. Dice your apples into small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.
In a bowl, mix the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking powder.
Grease a small baking dish and pour the apples into it. Smooth out the apple layer.
Sprinkle the dry apples over the apples.
Slowly pour the melted butter over the entire baking dish, trying to cover as much of the dry ingredients as possible.
If it looks like a lot of butter, you’re doing it right.
Bake the dump cake at 350 degrees for 40-45 degrees or until the top is golden.
For the caramel sauce, mix coconut milk, coconut sugar, vanilla and a pinch of salt in a small saucepan over medium heat.
Bring to a boil and bring to a boil. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto a plate, drizzle the sauce over it and enjoy!
Nutritional information (? Of the recipe, without caramel):
Total fat: 20 g
Total carbohydrates: 34g
Net carbohydrates: 30 g
About the author
Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.
If you’d like to add an avatar to all of your comments, click here!