This cake reminds for of an apple cake my mom used to make. She got the recipe from her friend Madeline and we simply called it Madeline’s cake. It was filled with apples, lots of apples. I loved to eat it while it was still warm and the apples’ sweetness melted into my taste buds.

This version of Madeline’s cake is nothing like the original except that it is also full of apples, lots of apples. There’s no white flour, no white sugar, no butter. Wheat is replaced with almond flour, sugar is replaced with xylitol, a natural low glycemic sweetener and butter is replaced with coconut oil.

Mix all the following dry ingredients together:
2 cups of almond flour
1 teaspoons of baking soda
1 pinch of salt
1/2 teaspoon of cinnamon
1/3 cup of xylitol

Mix the following wet ingredients together:
2 free range egg yolks
1 teaspoon of vanilla
3 tablespoons of coconut oil
1/2 cup of almond milk (or any other milk)

Beat 2 free range egg whites until stiff, adding 2 tablespoons of xylitol gradually.

Wash and cut 4 apples into thin slices or small cubes. I used organic apples so I didn’t peel them, if you use non organic, I recommend to peel them.

Mix wet and dry ingredients. Gently fold in the egg whites and then the apples.

Bake in a cake pan lined with parchment at 350ºF, 180ºC for about 40 minutes, until the top starts to brown and a toothpick comes out clean.

P.S. If you’ve never baked with xylitol, give it a try. It tastes just like sugar, has fewer calories and it wouldn’t raise your blood sugar levels, making it a good choice for diabetics. I recommend to use birch xylitol, not corn. You can find my recommended brand here.

Enjoy!!! And let me know how you liked it.