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.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings pieces

Equipment

Ingredients

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

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

Instructions

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!

Notes

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

Nutrition

Course Breakfast

Cuisine American

Author Leslie Kiszka

Tried this recipe?Leave a comment and rating!