Oct12
Paleo Apple Cider Bundt Cake Recipe
If apple cider is one of your favorite parts of fall, this cake is going to be hard to resist. It’s soft, moist, warmly spiced, and finished with a creamy caramel apple glaze. Even better, it takes just 15 minutes of prep to get it into the oven.
What makes it really unique is Paleovalley’s Spiced Apple Cider Electrolytes. It gives both the cake and glaze that cozy apple-cider flavor while adding over 60 trace minerals to help replenish what your body needs for hydration, mental clarity, and healthy muscle function.
You still get everything you want from a fall dessert, but in a paleo-friendly, gluten-free cake made without artificial apple flavoring or refined flour. That caramel apple glaze on top makes every slice feel especially indulgent.
And because one cake serves 10 to 12, it’s an easy choice for fall gatherings, holiday tables, or anytime you want something a little special without spending all afternoon in the kitchen. It’s the kind of dessert that gets people excited before they even know it has electrolytes in it.
Paleo Apple Cider Bundt Cake
Prep time: 15 minutes
Total time: 1 hour, 8 minutes
Serves: 10-12
Ingredients
For Bundt Cake:
- 2 scoops Paleovalley Spiced Apple Cider Electrolytes
- ½ cup warm filtered water
- 3 cups almond flour
- 1 cup Arrowroot flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 3 pasture raised eggs
- 1 cup unsweetened applesauce
- ½ cup coconut sugar or ¼ tsp pure monk fruit sweetener
For Caramel Apple Glaze:
- ¼ cup coconut butter
- 1 Tbsp ghee
- 1 scoop Paleovalley Spiced Apple Cider Electrolytes
Equipment
- Bundt Cake Pan
Directions
- Preheat oven to 350ºF. Grease a 10- cup Bundt pan with cooking oil and dust with a tablespoon of arrowroot flour. Set aside. Stir together electrolyte powder and water. Set aside.
- Whisk together almond flour, arrowroot powder, cinnamon, and baking powder in a medium mixing bowl.
- In a separate mixing bowl, whisk together eggs, applesauce, coconut sugar, melted ghee, vanilla extract, and electrolyte mixture.
- Gradually stir dry ingredients into wet until just combined. Spread evenly in prepared pan.
- Bake for 50 minutes, or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes. Loosen perimeter of cake with a sharp knife. Invert cake onto a cooling rack and continue to cool for 20 minutes.
- While cake cools, melt coconut butter and ghee over low heat in a small saucepan. Stir in electrolyte powder and cook for 2-3 minutes. Transfer to a bowl and cool to room temperature.
- Slice cake and serve with paleo ice cream and drizzled with caramel apple glaze.
Electrolytes aren’t only useful after workouts or on hot days. This spiced apple cider blend replenishes essential minerals that help support steady energy, mental clarity, and muscle function. And it tastes just as good mixed into a warm drink as it does in fall recipes like this one.
>>> Try Essential Electrolytes RISK-FREE + SAVE up to 20% TODAY!
