Raw Apple Cake

Raw Apple Cake

Recipe from the kitchen of Becky @thesunnyfarmhouse

Adapted from my momma’s recipe box.

Since my momma went to heaven, her few hand-written recipes are a treasure to us. As a society, I think we no longer hand-write recipes very often. We find everything online in one form or another. Take a minute, maybe even buy some recipe cards, and write out of some of favorite recipes for future generations to enjoy someday.

Raw Apple Cake

Chunky & Nutty. Simple & Quick. Perfect for a fall gathering.
Servings 12 Servings


  • 2 scant Cups Kamut Flour
  • 2 Cups Sugar
  • ½ Cup Brown sugar I prefer dark
  • 1 Tsp Baking soda
  • 2 Tsp Pumpkin Pie Spice Or cinnamon
  • ¾ Tsp Sea Salt
  • 3 Eggs Beaten
  • ½ Cup Coconut Oil Or melted butter
  • 2 Tsp Vanilla extract
  • 4 Cups Chopped Apples
  • 1 Cup Chopped Nuts Walnuts or Pecans


  • Preheat oven to 350℉. Grease a 9×13 pan well.
  • Combine dry ingredients in a medium size bowl, mix, and set aside.
  • Combine wet ingredients in a large bowl and mix until well combined.
  • Mix the dry ingredients into the wet ingredients and combine just until there are no dry spots, but be careful to not overmix. Add in the chopped apples and nuts last.  Batter will be very thick & heavy. (See tips)
  • Pour batter into a greased pan & bake for 50-55 minutes.
  • Serve with a scoop of vanilla ice cream & a drizzle of my caramel glaze.


*I LOVE kamut flour in most cakes. So many added health benefits but it also gives an amazing, soft texture to cakes.  If you prefer all-purpose flour, just use 2 full cups. 
*If you don’t have pumpkin pie spice, you can make your own (just google a recipe) or do a mixture of spices that you love like cinnamon, nutmeg, all-spice, etc.  Go more heavy on the cinnamon.  Or just use cinnamon!
*To be completely transparent, I didn’t measure my coconut oil. I usually don’t. I would start with about a ½ cup of oil or melted butter and if the batter seems way too dry, add another ¼ cup.
*I love to use a mixture of apples.  Honey crisp and Granny Smith are a great combo but use what you have on hand.  Also, peeling apples is a waste of time!
*I love walnuts with apples but pecans would also work very well.
*The original recipe called for 2-½ cups sugar.  I love brown sugar so I swapped a bit of white sugar for brown.  That’s all.
*This cake stays delicious & moist for days!  Just cover with plastic wrap and stick it in the fridge.
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