Ingredients:

  • 1 cup brown or coconut palm sugar
  • 1/4 cup coconut oil
  • 1/2 cup apple butter
  • 3 eggs
  • 1 tsp. pure vanilla extract
  • 2 cups gluten free all purpose flour
  • 1 tsp. baking soda
  • 2 cups grated carrots
  • 1 cup grated zucchini squash
  • 1/2 cup chopped pecans
  • 1/2 cup chopped cranberries
  • 1/2 cup finely chopped, peeled apple

Topping:

  • 8 thinly sliced apple rings
  • 1/4 cup whole cranberries
  • 1/2 cup gluten free all purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup brown or coconut palm sugar
  • 3 Tbs. melted butter or non-dairy alternative

Directions:

  1. Preheat oven to 350° F.
  2. Whip together sugar, oil and apple butter. Add eggs and vanilla, beating until fully integrated. Stir in flour and baking soda.
  3. Grate carrots and zucchini using a fine shredding disc in a food processor. Chop pecans and cranberries, then peel and dice the apple. Stir those ingredients into the batter until evenly distributed.
  4. Oil 8 four-inch ramekins. Place one apple ring in the bottom of the ramekin and 1 or 2 whole cranberries in the center.
  5. For topping:  In a small bowl, stir together  flour, pecans, sugar and melted butter with a fork. Sprinkle topping onto the apple rings, then spoon batter into ramekins, filling 2/3 full.
  6. Bake for 30 minutes, more or less, depending on the size of your ramekins. Test with a toothpick inserted into the center of each ramekin — when it comes out clean, the cakes are done.
  7. Cool for 10 minutes on a wire rack, then invert to remove from ramekins before serving.