Norwegian Apple Cake

28 February 2018
Comments: 3
28 February 2018, Comments: 3
I have a confession to make…
I have a good sized sweet tooth! No one outside of this family would ever guess that about me because I love cooking and eating healthy, nourishing food and make it a priority in our lives.
I have another secret though, I tweak baking recipes so my sweet tooth doesn’t completely derail my priorities – and most of the time no one even realizes that the dessert has been healthified (is that even a word?).
This Norwegian Apple Cake is exactly that – a healthier version of most apple cakes that doesn’t sacrifice flavor, yet satisfies the sweet tooth!

Ingredients: CLICK HERE to download recipe card.

  • 1/2 c coconut sugar
  • 1/2 c cassava flour*
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 c walnuts (or any other preferred nut)
  • 2 apples, peeled, cored and diced


Preheat oven to 350°
Beat eggs, sugar, vanilla and baking powder until smooth.
Stir in flour and salt until well blended.
Stir in walnuts and apples.


Pour into a lightly buttered 8″ springform pan (8″ or plate works also).
Bake for 30 minutes.
Allow to cool 30 minutes before removing from pan.
*Cassava flour is a gluten free flour that lacks the dry, often times strong unfamiliar taste that is typically common in gluten free flour and easier to digest.
It is typically found at any nutrition store, but I see it at Harmons and even Wal-Mart!
You can substitute with any other gluten free flour if need be.


3 responses on “Norwegian Apple Cake

  1. Becky Brown Becky Brown says:

    I think it’s great that you guys tweak recipes to make them healthier, but using weird, unfamiliar ingredients that are not staples in most people’s kitchens is a drawback. This is probably delicious. Looks good!

  2. Bill Gray Bill Gray says:

    Would egg beaters work in lieu of eggs; or does it need the yolks?

  3. Bill Gray Bill Gray says:

    After Googling “cassava flour” I learned it is high in carbs. If I’m not concerned with it being gluten-free am I better off using wheat flour?

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