Apple Cider Donut Cake
This Apple Cider Donut Cake is a delicious, keto-friendly, low-carb dessert perfect for autumn. Made with almond and coconut flours, browned butter, and a blend of spices, it delivers a moist, flavorful cake with the cozy taste of cinnamon and caramel. The cake is pressure cooked for a tender crumb, then topped with a creamy cinnamon cream cheese frosting for an irresistible finish.
Ingredients
Ingredients
- 2 cups Almond flour
- ⅓ cup Coconut flour
- ½ cup Browned butter for that nutty richness
- ½ cup Sour cream to keep things moist
- ½ cup Coconut milk or almond milk from a carton
- ½ cup Brown sugar sweetener or molasses mixed with white sweetener ½ teaspoon molasses mixed in if using
- 4 Eggs to bind it all together
- 1 teaspoon Vanilla extract
- 1 teaspoon Caramel extract for flavor depth
- 1 teaspoon Cinnamon spices
- ¼ teaspoon Nutmeg spices
- 2 teaspoons Baking powder spices
- ½ teaspoon Salt spices
- 2 cups Peeled and sliced Macintosh apples or chayote squash if keto
- 2 oz Butter for frosting
- 1 teaspoon Cinnamon for frosting
- ¼ teaspoon Xanthan gum for frosting
- 8 oz Cream cheese for frosting
- 3 tablespoons Salted butter for frosting
- 1 cup Powdered sweetener for frosting
Instructions
Instructions
- Preheat your oven to 350°F (175°C) even though you’re using the pressure cooker. Grease or line your cake pan while the oven heats.
- In a big bowl, mix almond flour, coconut flour, and cinnamon together until blended. Stir well but gently to avoid clumps.⅓ cup Coconut flour, 1 teaspoon Cinnamon
- In another bowl, whisk browned butter, sour cream, coconut milk, sweetener or molasses mix, eggs, vanilla, and caramel extract until smooth with no lumps.½ cup Browned butter, ½ cup Sour cream, ½ cup Coconut milk or almond milk, ½ cup Brown sugar sweetener or molasses mixed with white sweetener, 4 Eggs, 1 teaspoon Vanilla extract, 1 teaspoon Caramel extract
- Slowly pour the wet ingredients into the dry ingredients and stir just until combined to keep the cake light and delicate.
- Fold in the peeled and sliced apples or chayote squash for texture and moistness. Pour batter into the prepared pan and smooth the top.2 cups Peeled and sliced Macintosh apples or chayote squash
- Place the cake pan inside the pressure cooker on a trivet. Add water below for steam. Close lid with sealing ring snug and valve set to sealing. Cook on high pressure for 30 minutes. Let pressure drop naturally for 10 minutes, then quick release to open lid.
- Make the frosting by mixing butter, cream cheese, cinnamon, xanthan gum, and powdered sweetener with an electric mixer until fluffy. Spread over cooled cake.2 oz Butter, 8 oz Cream cheese, 1 teaspoon Cinnamon, ¼ teaspoon Xanthan gum, 1 cup Powdered sweetener, 3 tablespoons Salted butter
Notes
Store leftover cake wrapped in plastic wrap in the fridge for up to 5 days or freeze slices in airtight containers. Keep frosting separate if not using immediately.