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Autumnal Apple Cake For Two

As promised, over the next couple of weeks I'm gonna be posting shareable healthy Thanksgiving dishes for you and your family (fur and regular).

This means lots of seasonal cooked fruit and veg, grain free dishes and absolutely ZERO chocolate, raisins or macadamia nuts (because who needs those anyway?).

I was gonna start out by sharing a veggie dish or a tart nutrient dense side but because I simply cannot stop making and eating this doggo approved apple cake, I felt like you might wanna make it sooner than Thanksgiving. And the best part is, it's so full of rich goodness you can choose to eat it as a snack or breakfast if you can't wait for dessert (guilty!). So, get your little copy and paste tool ready because you're gonna wanna save this bad boy to make again and again. Let's GO!



2 Macintosh apples (cored and finely diced or shredded in a food processor)

2 cups of fine ground almond flour

1/4 EVOO

1/4 cup maple syrup (raw honey can also be subbed for a different flavour!)

3 eggs (room temperature)

1 teaspoon vanilla

1/2 tsp baking soda

1/4 tsp sea salt

3/4 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cardamom



2 Macintosh apples (halved and sliced into coin thick half moons)

1 tbsp grassfed butter

1 tbsp raw honey

pinch of sea salt and cinnamon



Mix all dry cake ingredients well. Add oil, syrup, eggs + vanilla and combine. Slowly add in apple.

Line a round or square baking pan with parchment paper or grease with oil or butter. Pour in half of the batter.

Add butter to pan on medium heat, once melted add in half moon pieces of apple and cook for 2-3 minutes until softened. Add honey and cook for another 1-2 minutes and then remove from heat.

Place half of the cooked half-moon apple slices onto the first layer of cake in the pan. You can make a design or simply cover the cake in circles as shown in the photograph. Pour the rest of the batter on top and place remaining half-moon apple slices- drizzle any leftover juices from the apple/honey/butter pan so the top gets nice and caramelized and brown!

Pop in the oven for 28-32 minutes on 350F. Cook until a toothpick comes out clean. Let rest in the pan for 5-10 minutes, serve and enjoy!

Toss all leftovers into a container in the fridge and like always, although these recipes are dog approved, they are still treats fed outside of a fully balanced meal so make sure to share mindfully, occasionally and always with LOVE.