Description
This healthy Apple Coffee Cake is a moist paleo cake with a sweet crumb topping. The super easy batter is full of fresh apples and cinnamon.
Ingredients
Scale
Paleo Apple Coffee Cake
- ¼ cup coconut oil (refined), melted (56 grams)
- 2 cups blanched almond flour (224 grams)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 ¼ teaspoons cinnamon
- ¼ cup organic maple syrup
- 3 large pastured eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded granny smith apple, put into a kitchen towel and squeeze out the juice (about 60 grams after squeezing out juice)
Crumb topping:
- 1/2 cup blanched almond flour (56 grams)
- 3 Tablespoons grass fed butter or ghee, or organic refined coconut oil, softened to room temperature (43 grams)
- 1/3 cup coconut sugar or maple sugar
- 1/2 teaspoon cinnamon
- pinch of sea salt
Instructions
- Gently melt coconut oil in a small saute pan on low. Set aside to cool.
- Preheat oven to 350°F (180°C). Line an 8 X 8 baking pan with parchment; set aside*
- In a small bowl mix together the ingredients for the crumb topping and set aside.
- In a large mixing bowl, mix together almond flour, salt, baking soda, and cinnamon until evenly combined and there are no lumps.
- In a medium bowl whisk together the coconut oil, maple syrup, eggs, and vanilla extract.
- Peel and shred the apple. Place into a kitchen towel and squeeze out the juice.
- Mix the liquid ingredients into the flour and mix until well combined.
- Sprinkle with the shredded apples and mix to combine evenly. Don’t over mix.
- Spoon batter into in your prepared pan. Use your rubber spatula to spread it out evenly.
- Sprinkle crumb topping mixture on top of cake.
- Bake for 30 – 35 minutes or until the center is just set and a tester inserted in center comes out clean.
- Remove from the oven and let cool for 5-10 minutes before removing from the pan.
- Lift the sides of the parchment to remove from the pan and serve.
- Store in an airtight container at room temperature.
- Freeze in an airtight container for up to 3 months. Return to room temperature before serving.
Equipment
Notes
To line with parchment paper, use one sheet of paper to line 2 sides and the bottom. Oil the other 2 sides with coconut oil. There is no sticking and it’s easy to remove the cake from the pan by grabbing the sides of the parchment paper and lifting it out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Grain Free, Dairy Free