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Grain Free Apple Pound Cake

This Grain Free Apple Walnut Pound Cake is to die for! Maybe not literally but it is heaven on a plate!

Who doesn’t love a delicious cake? I certainly do! Apple cake is one of my favorite desserts. I used to never make cakes from scratch because boxed cake mixes are so easy to use and so delicious! I finally got over this fear and I am so darn glad I did! I created this recipe last year when I was trying to come up with an adequate grain free adaptation of our favorite box mix. This recipe is more than adequate.

I would argue that it outshines our favorite Betty Crocker mix.

Grain Free Apple Cake instantloss.com

Fall and apples go hand in hand. I throw them in everything. Sauce, Meatloaf, Chowders, they’re seasonal and readily available and oh-so delicious! They definitely bring an extra special something to this cake!

Apples can also be subbed out for bananas to create a scrumptious banana bread!


This is a great recipe that the family will love. I love making this because its easy to make and its super delicious.

For more delicious dessert recipes, click here!

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Tag me on Instagram or Facebook (@instantloss) if you make them! I love seeing your creations!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Apple Walnut Pound Cake

Print Recipe


  • 1 cup coconut sugar blended until fine
 (unbleached organic sugar works well too, no need to blend)
  • 2 cups tightly packed superfine blanched almond flour
  • 1/2 cup coconut flour
  • 1 cup coconut oil
  • 1 cup unsweetened shredded coconut
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3 cups apples diced in a high powered blender
  • 1 cup walnuts chopped


  • Preheat the oven to 350.
  • Add all of the ingredients to a large bowl or stand mixer.
  • Mix well.
  • Your batter should be very thick. Add mixture to a greased bundt pan.
  • Tent foil over bundt pan, almond flour burns much faster than regular flour.
  •  Bake for 1hr 20mins. 
Let sit for 20 mins before you turn it over onto a cake stand.
  • Frost with icing of choice.


Frosting note: I blend organic cane sugar into powder sugar. I combined it with vanilla extract, grass-fed butter and almond milk.
Servings: 10
Author: Brittany Williams


  1. Have you tried to cook it in the IP? Do you think it will work… I dont like having the oven on for so long…

  2. Good morning! I assume I core the apples, but are they peeled? And how ‘diced’ in the blender– to pea sized? or chunky applesauce? And….your Apple Walnut cake has pecans; error in title or ingredient list ? (I have tons of walnuts available, no pecans!)

    1. I Patricia! They are not peeled. Diced to chunky apple sauce. That was an error in the ingredients list. It should say walnuts or pecans. 🙂 Thank you for the catch!

    1. I don’t have one. I just eyeball it. About 1.5-2 cups powdered sugar, 1/2 cup butter, 1-2 tsp vanilla extract, and splashes of almond milk until it’s the right consistency.

  3. Ahhh. Baking error. After turning it out on a plate, I cut it immediately and ended up with a warm pile of delicious crumbles. Not sure of my error.

    You describe your batter as thick— I just had moist crumbles, but hoped the apples would release more liquid as they cooked (half a honey crisp and three small granny smiths). Also I used almond meal (leftover from homemade almond milk, thoroughly dried in oven and run through the food processor), and I forgot the foil over the top until the final 15 minutes of bake time.

    Am I missing some additional moisture? Where was my error?

  4. I want to make this but I can’t find an aluminum free bundt cake pan – what else can I use? I was thinking the cute little silicone donut pan I bought for your donut recipe but idk. A loaf pan?

  5. I am making this for Thanksgiving tomorrow! 🙂 I’m making the cake now, but was wondering if I should wait to do the icing tomorrow or if it will be fine to put it on today?

    Thanks! I’ve made so many of your recipes and we have truly loved them all! xoxo

    1. Hi Mandy, I’m so sorry I’m just seeing this. Either way would have worked just fine. 🙂 I’m so glad you’ve liked them! Thank you so much for sharing with me. <3

  6. Hi! Is there another flour similar to almond flour that I could use? I follow the AIP diet, would a cassava or arrowroot, plantain or tapioca work? Thank you!

  7. This recipe looks wonderful!
    You mentioned that bananas could be used in place of apples – How many bananas do you suggest?

  8. This was SO good!!!!! I made a coconut milk caramel to put on top of it. I loved the texture and it did not give me a sugar high 😊. Also, I used organic applesauce for the apples. Love this recipe!

  9. Do you have an idea for an alternate for almond flour? We are a nut free home, so many of the recipes I find on this site are not an option for our family.

  10. What are the carb and sugar counts? My husband was just diagnosed with T2 diabetes. I am trying to find good desserts that will not throw off his sugar.

  11. Hi Brittany,
    I ran across your page with a neat explanation of the different kinds of flours, forgot to bookmark it and now I can’t find it! Please help! Thank you.
    Besides having a wheat intolerance, I am allergic to nuts. So I am trying to find a good flour to bake with as I love baking and everything that baking produces! But I’m trying to go low carb, low sugar.
    Thanks so much!

    1. Hello Misty, The explanation of the different kinds of flours is in my second book Instant Loss Eat Real, Lose Weight on pages 22 and 23. I also have a section titled Your Kitchen Aids and Pantry on page 27 in my first cookbook Instant Loss Cookbook that also has some information about the different kinds of flour. Hope that helps!

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