Apple Sauce Bundt Cake with maple icing

When I woke up yesterday, if you had have told me I’d be baking that evening … in a brand new and much desired and longed for bundt cake tin, I’d have not believed you. Yesterday my partner texted me from a kitchen store where he was acquiring a cheesecake springform pan as he is The Maker of Delicious Cheesecakes in this house. “Anything you need?”, he asked. Just as well it was raining. I’d planned on walking over to meet him, but it was pouring down.

I’m a pushover for two things, plant nurseries and … kitchen shops. It’s bad. Really bank balancing breaking bad.

All I could think of was a new salt grinder and a silicone bundt cake pan. Would he find the latter treasure? Omgosh, did he just!

Here it is!

Isn’t it glorious?

We had burgers defrosted for dinner but I was having none of it. I had to bake in my new pan and handed the cooking of dinner over to him. I was in a hurry and no time for pictures, blogging or anything else…just please let me at my new cake pan. So I threw together this quick apple cake as we had some apple sauce to spare. And then made a maple cream cheese frosting. I had no keto icing sugar so just ground some of my own sugar, it’s still good a bit crunchy!Here is the throw together recipe. It’s moister than cake but still pretty nice with whipped cream.

Oh and by the way, here is the awesome salt grinder he bought and the fabulous springform pan. Yay for new kitchen accoutrements!


  • 2 cups almond flour
  • 1 cup brown keto sugar
  • 2 tblsp oat flour
  • 2 tsp baking powder
  • 3 tbsp ginger powder
  • 2 tbsp all spice
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 cup apple sauce
  • 2/3 cup grapeseed oil
  • 2 eggs


Mix dry ingredients, stirring. Add eggs, oil and apple sauce into a well in the flour
Beat slowly, please do not overmix.
Pour into bundt pan
Bake 1 hour on 350⁰F
Top with keto cream cheese frosting



4 ounces cream cheese

1/2 cup powdered keto sugar or grind your own

1 Tablespoon butter

1 teaspoon vanilla extract

3 to 4 tablespoons cream to thin to your preferred spreading or drizzle consistency

1 tsp vanilla essence OR 1/4 tsp caramel, maple, lemon or coffee essence

Beat cream cheese until very smooth.

Beat in powdered sugar.

Stir in vanilla or your preferred essence and add 3 tablespoons cream

Add cream to get the desired consistency for drizzling this cream cheese glaze onto a cake.

Sorry there are no photos of me putting this together, but I had priorities! LOL. It needs to be said that my partner suggested it! Lesson learned.

Here is Vinny waiting and watching the front glass door for my partner’s return from work. It’s pure love and dedication. It’s also a very serious occupation that requires his full concentration.

Have a lovely weekend!