This cake was a family favorite when I was growing up. In order to modify the original recipe, I did some research on a website called Cooks.com and found out some really interesting information about substituting honey for sugar in baking.
Ingredients
3 cups flour (yOu can use a combination of white, wheat, almond meal)
¼ cup pumpkin spice undenatured whey protein powder (you can use vanilla protein powder)
2 teaspoons pumpkin pie spice
1 ¼ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup honey
⅓ cup coconut oil
1 cup pumpkin puree
2 teaspoon s vanilla
3 cups finely chopped apple
1 cup chopped pecans
Healthy decorative Frosting
¼ cup pumpkin spice undenatured whey protein powder (if you use vanilla protein powder add 2 tsp pumpkin pie spice)
1 teaspoon pumpkin pie spice
¼ cup powdered sugar
2 Tablespoons butter softened
2 Tablespoons almond milk
Instructions
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium bowl.
Chop apples into tiny pieces. Chop pecans.
By hand, mix wet ingredients into dry ingredients until moistened.
Fold in apples and pecans.
Batter will be very thick. Spoon into a well greased Bundt pan and bake in a 325 degree oven for 60-70 minutes.
Cool and dust with powdered sugar or you can make a healthy glaze or decorative frosting to make your cake look more festive.
Stir all frosting ingredients together and add a bit more almond milk if necessary until you have the desired consistency to decorate you cake.
Recipe by Growing Weisser at https://www.growingweisser.com/pumpkin-apple-cake-made-with-honey