Beautifully layered and radiating with dreamy fall orchard vibes, this is just the kind of “healthy” cake we think we can get away with around a multi-generational table. There’s still plenty of old-fashioned (and grass-fed) buttercream frosting for everyone to enjoy and we think the almond-based cake batter makes an easy match for the pear and apple spice flavor.

Aside from being a total rustic-chic stunner, this creative collaboration between lifestyle bloggers slash party planning siblings, Laurén LaRocca and Marlan Willardson of Twink + Sis, keeps a few less processed ingredients from hitting the holiday table and adds valuable nutrients to what is usually the least healthy course of the meal. Safe to say our fall baking obsession will be kicking into high gear with this one.

We love to serve this cake because it’s made of all organic food. The cake and frosting are sweetened with only fruit and maple syrup. Our kids love it too! We are big fans of grass-fed butter, but if you prefer the dairy-free alternative, it’s just as yummy.

Grain-Free Apple Spice Cake
Serves 14-16


For the cake:
4 1/2 cups blanched almond flour
1 1/2 tsp sea salt
1 1/2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp pumpkin pie spice
7 large eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup maple syrup
3/4 cup warmed coconut oil
1 large very ripe banana, mashed
1 cup chopped apple (We like Fuji or honeycrisp)
1 cup chopped pear

For the frosting:
2 sticks grass-fed butter (at room temperature)*
3 – 8 oz bars of organic cream cheese (at room temperature)*
1 cup maple syrup
1 1/2 tsp vanilla extract

*Dairy-free alternative: 32 oz organic/sustainably sourced palm oil to replace the butter and cream cheese. Mix with remainder of ingredients.


For the cake:

Preheat oven to 325 degrees.

Core and roughly chop apple and pear. We like to leave the skin on to make the cake more rustic. Put aside.

Warm the coconut oil just until it liquefies and remove from heat.

In a medium bowl, combine almond flour, salt, baking soda, cinnamon and pumpkin pie spice.

In a large bowl, mash the banana with a fork. Add eggs, maple syrup, vanilla extract, almond extract and oil. Mix well.

Gradually add dry ingredients to wet until completely combined. Fold in the chopped apple and pear.

Divide batter evenly into three well-greased 8” cake pans. Bake for 35-40 minutes until golden brown and middle is completely set.

Allow to cool completely before removing from pans. This cake is even better and easier to work with when cooled and refrigerated overnight.

For the frosting:

Combine cream cheese, butter, maple syrup and vanilla in a bowl and mix on high for 1-2 minutes until thoroughly combined and creamy. Frost each layer of the cake with even amounts of frosting. Decorate as you like! We topped our cake with organic crab apples.

Refrigerate until serving.

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