Upside Down Apple Pinwheel Cake

By November 8, 2017

Okay, think of how long it took you to make your last apple pie with a homemade crust. If you’ve never made a home baked apple pie, I totally understand why. Now, divide that by 5. The result? Upside Down Apple Pinwheel Cake. It tastes very similar to apple pie, but I didn’t have to go through all of the work to get it! The top is ooeey and gooeey, it’s low in sugar, high in fiber, and I bet it would go fantastic with ice cream. It could be served as a breakfast, or dessert. I’ve opted to make this our breakfast tomorrow morning with a fresh fruit salad and eggs + bacon for the boys.
Upside Down Apple Pinwheel Cake
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 8-inch springform cake pan
A low sugar cake that resembles apple pie. Made with coconut and sorghum flours, surrounded by cinnamon drenched apples.
Pinwheel bottom
  • 2 medium organic gala or granny smith apples, cored and sliced – do not peel!
  • 2 tablespoon sunflower oil
  • 2 tablespoon coconut sugar
  • ½ teaspoon ground cinnamon
  • ¾ cup + 2 tablespoon non-dairy milk – I used unsweetened original almond milk *see note
  • 1 large egg
  • ¼ cup sunflower oil
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 375F and line the bottom of a 8-inch springform cake pan with parchment paper.
  2. Mix sunflower oil coconut sugar and cinnamon at the bottom of the prepared pan. Spread evenly with fingers to coat and set aside.
  3. In a mixing bowl, whisk together the dry ingredients.
  4. In a separate bowl, combine wet ingredients.
  5. Drop wet into dry and beat the ingredients until the batter is silky and smooth. If the batter is stiff, add a little more milk to thin.
  6. Set aside the slices from one apple and place the remaining slices in the batter. Stir to combine.
  7. Place remaining apple slices at the bottom of your prepared pan in the shape of a pinwheel.
  8. Scoop the batter into your prepared pan and smooth it out with your hands.
  9. Bake for 40-45 minutes, or until toothpick inserted comes out clean.
  10. Allow to cool on wire rack for 15 minutes before removing from springform pan and serving.
Start with ½ cup milk and slowly work your way up. You don’t want the batter to be stiff, it should be smooth and silky.
View Nutritional Information (once on page scroll down) Kevin and I may or may not have shared a slice this morning. Hey, it’s important to make sure the food you’re feeding your guests is up to par! In other news, I’ve changed a couple of things around on the blog! I’ve added:
  • recipe page where you can see the image of each and every one of my recipes.
  • health tab that links you to all of my journey to health, food for thought, and health article posts.
  • training tab with my newest 1/2 marathon training plan.
  • category section on the bottom of each page.
I’m hoping these changes will make it easier for all of you to find what you’re looking for. Are there any other changes you’d like to see? Have a fabulous night, all!

This entry was tagged: pie

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