Yesterday my 6-year-old realized that he could read the word “cake.” (Yes, we’re still at the point where he’s very excited whenever he can read a new word.) He asked if we could make a cake to celebrate. How can I say no to that?

So I pulled out a recipe that I enjoyed a while back from Elana’s Pantry, and modified it a bit, including changing the sweetener to dates in place of the agave. It turned out deliciously. I may have even eaten two big pieces smothered in whipped cream. Here’s the recipe:

Grain-Free, Fruit-Sweetened Cinnamon Apple Cake Recipe

8 date rolls (or 16 pitted dates)
4 tablespoons Water
1 Apple, cored and chopped
1 cup creamy Almond Butter
2 Eggs
2 tablespoons ground Cinnamon
1 tablespoon ground Vanilla Beans (you can read more about them HERE)
½ teaspoon Salt
Whipped Cream, optional

Put date rolls and water in a food processor, and process until pulverized.

Add apple and almond butter to the food processor, and mix until smooth.

Add the eggs, cinnamon, vanilla, and salt. Mix thoroughly.

Pour the batter into a well-greased 8×8 baking pan, and bake in a preheated 350-degree oven for 45 minutes.

Cool, slice, and serve. If desired, you can add whipped cream (dairy or non-dairy) to the top. Delicious!

NOTES: You can peel your apple if you want, I left the peel on mine. Not only does it reduce food waste (see HERE) to leave the peels on, it’s also less work and adds good fiber to your cake. You can substitute vanilla extract for the ground vanilla beans.