Sugar-free Apple Custard Cake (Paleo, Gluten-free)

I made this custard cake during this past September when I was attempting to complete my second round of Whole30 (no sugar, refined carbs, dairy, etc) -- but then we went apple picking in Western NC and I just couldn't resist making an apple dessert. So, I had to end my Whole30 for this beautiful tart, but I still attempted to keep it as clean as I could and use whole ingredients. To do so, I used dates as the only sweetener in this tart (pureed into a sweet paste) and then tossed with the apples. I love dates, and they add a wonderful caramel flavor to the cake. If you prefer a sweeter dessert, regular sugar or a sugar substitute could certainly be added to bump up the sweetness. This recipe is adapted from a Primal Palate recipe who used coconut palm sugar instead of dates. Additionally, sweeter apple varieties such as Gala or Fuji could be used for a sweeter cake, or a more tart variety such as Granny Smith if you prefer less sweet!

Ingredients:

2 eggs

5 Medjool dates

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

4 apples, peeled and thinly sliced

1/2 cup almond flour

1 1/2 teaspoons cream of tartar

1/2 tsp baking soda

1/2 cup coconut milk

Directions:

1. Preheat oven to 350 degrees F. Coat a 10-inch pie pan or spring form pan with cooking spray and set aside.

2. In a food processor or high speed blender, add dates and 1-2 tablespoons of water. Blend on high speed until a dates are fully broken down and the mixture has a syrup-like consistency.

3. Add date syrup and eggs to a large mixing bowl and beat with a hand mixer or stand mixer and beat for 2 minutes. Add oil and vanilla and mix to incorporate.

4. In a separate bowl, combine dry ingredients and mix to combine. Alternate adding dry ingredients and coconut milk to the egg mixture, mixing to combine after each addition.

5. Once a loose batter has formed, stir in the apple slices and coat thoroughly with the batter.

6. Arrange the apples in the prepared baking dish in a concentric pattern. Pour any leftover batter over the apples.

7. Bake for approximately 1 hour, until the custard is completely set. Allow to cool before serving.