Moist cake is packed with apple cider flavor and topped with a cinnamon apple crumb topping! Try my paleo cranberry coffee cake next.
I’m not going to talk your ear off today. Wait… type your eyes off? Regardless, I’m not going to mutilate you in the name of story telling.
Truth be told I’m exhausted because I’ve caught the cold that my husband has been fighting off for over a week now (shakes fist), I’ve been plowing through a big backlog of blog work I need to get done for the holidays and the cold weather just has me all sleepy.
Is apple cider paleo?
Apple cider comes from apples, which is a plant food that’s considered a part of a paleo diet – but I admit that it does contain sugar from those apples, but without the fiber you get from crunching into an apple itself.
So I treat apple cider the same way I treat any other ingredient in my paleo recipes – it’s all about moderation. I’m okay with it, but if you’re not that’s totally fine, too. That just means this might not be the recipe for you!
Storing apple coffee cake
This coffee cake is based on this cranberry coffee cake I made last month, and I can’t pick a favorite. This one is more moist thanks to the addition of apple cider, but that also means it doesn’t last as long in storage.
This is best the same day or the next stored in an airtight container (preferably in the fridge), but I wouldn’t advise keeping it longer than that.
As far as I’m concerned, that makes it the perfect breakfast for when you know you’ll have a crowd! Christmas morning, brunch, or just a few people with really big appetites.
So take a slice (or two, I won’t tell) and pair it with your morning tea or coffee. If you’re not paleo, whip yourself up a little vanilla glaze and drizzle it on top – it gives it a little somethin’ somethin’.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Paleo Apple Cinnamon Coffee Cake
- 2 ¾ cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut oil, solid (not melted)
- ½ cup coconut sugar
- 3 eggs
- ¼ cup apple cider
- ¼ cup almond milk, or coconut milk
- 1 teaspoon vanilla extract
- Preheat oven to 350° and line an 8×8 pan with parchment paper. Set aside.
For crumb topping:
- In a medium bowl, whisk to combine ¼ cup almond flour, ¼ cup coconut sugar and pinch of cinnamon. Use a pastry cutter to cut in the coconut oil until completely combined and crumbly. Set aside.
- In another medium bowl, whisk together 2 ¾ cups almond flour, ¼ cup coconut flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together coconut oil and coconut sugar until well combined.
- Add eggs, cider, almond milk and vanilla extract and use a wooden spoon to combine.
- Add dry mixture to wet mixture until combined.
- Press batter into prepared pan. Top with crumb mixture, chopped apples, and walnuts.
- Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.
- Let cool completely in pan. Cut into 9 pieces and enjoy!