Go Back
+ servings
Paleo Apple Cinnamon Coffee Cake: Moist cake is packed with apple cider flavor and topped with a cinnamon apple crumb topping! | stressbaking.com

Paleo Apple Cinnamon Coffee Cake

4.5 from 2 votes
This apple cinnamon coffee cake is packed with apple cider flavor and topped with a cinnamon apple crumb topping! Gluten free, dairy free and paleo.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 9 pieces


Crumb topping:

  • ¼ cup almond flour
  • ¼ cup coconut sugar
  • Pinch of ground cinnamon
  • 3 tablespoons coconut oil, solid (not melted)
  • 2 medium tart apples, chopped
  • ½ cup walnuts, chopped


  • 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.

For cake:

  • 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!


Store in an airtight container in the fridge for up to 2 days (it's best the same way or next).


Calories: 504kcal | Carbohydrates: 29g | Protein: 11g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 409mg | Potassium: 101mg | Fiber: 7g | Sugar: 15g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg
Course Breakfast
Cuisine American
Tried this recipe?Leave a comment and rating!