Can I use a chia or flax egg in place of the regular eggs to make it vegan?

I haven’t tried using these egg replacers in this paleo apple cake recipe because there are a lot of eggs. It will probably work but may not rise as much and be a bit wetter.

Can I use another type of oil instead of coconut oil ?

The cake can be made with avocado oil or olive oil. The olive oil will have a slightly stronger taste but will be quite good, I tried it! Melted butter would also be good.

What kind of pan can I use?

I recommend using an 8" x 8" square pan. But you could also make it in an 8 or 9-inch round pan.

Can I make the apple coffee cake without the crumb topping?

Yes, the cake is good plain without the topping. You could also drizzle a glaze on it instead of the crumb topping. Click here to get a recipe for vanilla glaze .

Paleo Apple Coffee Cake (Gluten Free)

Name: Paleo Apple Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Paleo
Ingredients: 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); 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

Paleo Apple Coffee Cake

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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.

Author: Ingrid DeHart
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 9 servings 1x
Category: Dessert, Breakfast, Snack
Method: Bake
Cuisine: Paleo, Gluten Free, Grain Free, Dairy Free

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

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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.

8″ x 8″ baking pan

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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.