Apple Cinnamon Coffee Cake (Grain & Dairy Free)

Apple Cinnamon Coffee Cake (Grain & Dairy Free)
COMMENTS
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    [post_date] => 2015-11-30 10:43:40
    [post_date_gmt] => 2015-11-30 16:43:40
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    [post_title] => Apple Cinnamon Coffee Cake (Grain & Dairy Free)
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    [post_modified] => 2017-05-08 18:51:18
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11.30
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TOTAL TIME :
12-16squares
INGREDIENTS
  • C A K E | I N G R E D I E N T S
  • 1 1/4 cups blanched almond flour (link below for brand)
  • 1/2 cup coconut flour (link below for brand)
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla powder (sub 1 tsp extract, link below for brand)
  • 1/2 cup maple syrup
  • 1/2 cup full fat coconut milk
  • 4 eggs (preferably local, pastured)
  • 2 cups apples, peeled and chopped into 1/2 inch pieces (*pink lady or honey crisp if possible)
  • C R U M B L E | I N G R E D I E N T S
  • 2 cups raw walnuts
  • 1/4 cup maple sugar sub coconut sugar (link below for brand)
  • 2 tablespoons coconut oil (link below for brand)
  • 1/2 teaspoon cinnamon
DIRECTIONS
  1. Preheat oven to 350 degrees. Line an 8 x 8 inch baking dish with parchment paper. Peel and dice apples and set aside.
  2. In a large mixing bowl, whisk together flours, sea salt, nutmeg, cinnamon baking powder and vanilla powder (if using extract, mix with wet). In a small mixing bowl, whisk together maple syrup, eggs, coconut milk and extract. Mix then wet ingredients into the dry ingredients until evenly incorporated. Fold in apple pieces.
  3. In a food processor, combine crumble toppings. Pulse until you reach the consistency of tiny pebbles. If you don't have a food processor, you can hand-chop the walnuts and mix everything together, you just won't have an even of a texture.
  4. Empty 1/2 of your apple batter into the baking dish and smooth evenly with a spatula. Sprinkle half of the crumble on top. Add remaining batter and smooth, then remaining crumble.
  5. Bake for 1 hour or until a toothpick comes out clean. Allow to rest for 30 minutes before removing a slicing.
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  • Becca Bang

    Hi Laura! Was in the middle of baking this beautiful apple cinnamon coffee cake for my hubby as he adores all thing coffee cakes, apples, and cinnamon! Just wanted to let you know that there is a slight confusion in step 2 of this recipe. I think you might have left out the part where you combine the two mixtures in the mixing bowls – wet and dry ingredients ;). I didn’t catch it so I ended up folding the chopped apples in with the wet ingredients, but i think you meant for us to fold in the wet into the dry, and THEN fold in the apples. Just wanted you to know so you can clarify this for anyone else baking this yummy recipe. 😉

    Love ALL that you do, Laura! You’re LEGIT in the kitchen and I follow your IG and think you are a powerful voice in the food and ED community. There’s a lot of them out there, but I’d separate you from the rest! 😀 I can see your genuine heart, and you ACTUALLY know how to cook!! You’re not about self-promotion and I really really appreciate that in a culture saturated with promoting self. You’re a light in this world! God bless everything you do, Laura!

    • Hi Becca!!! Thank you for the incredibly kind comment! I am truly touched by your lovely words as well as your generous delivery. Especially considering that you’re exactly right–I did leave that step out! I just scrambled to look at my cookbook edits because this recipe is in there and THANKFULLY I caught it in the final edition. I hope that the cake still turned out well for you. Thank you again for making my night with this comment. This is why I jump out of bed each morning! You are wonderful soul. xoxo