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Apple Cinnamon Coffee Cake (Grain & Dairy Free)

Apple Cinnamon Coffee Cake (Grain & Dairy Free)
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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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