This is the BEST paleo & gluten-free apple coffee cake with crumb topping! Shredded apples, moist, fluffy almond flour cake, lots of crumble topping, and a vanilla glaze merge to create the most delicious, healthier fall dessert!
With apple season upon us, I have been in full-blown apple dessert mode. One of my absolute favorite apple desserts has to be apple coffee cake – something about a crumble/streusel topping just gets me! The trick to making the best gluten-free apple cake is actually shredding the apples! I’ve made this with diced apples and shredded and the shredded apples create a more moist, easy-to-slice (and eat) cake.
This apple cake is the ultimate fall dessert. Thinly shredded apples, spiced crumble topping, and vanilla glaze make it an incredible experience 😉 The cake itself is so soft, tender, and moist, you won’t be able to stop at one bite. So if you’re going apple picking or can’t resist how good apples look in the grocery stores, bookmark this recipe to make all fall and winter long!
Why you’ll love this recipe
- Ease – This cake comes together in one bowl.
- Dietary requirements – Most apple coffee cakes are made with butter, sour cream, and milk but this recipe is made without it! It is gluten-free, grain-free, dairy-free, and refined sugar-free.
- Texture & Flavor – Not only will this cake make your house smell incredible, but the cake itself is bursting with flavor and texture!
- This healthy dessert bread is great for fall and the holiday season, but try this incredibly tender gluten free apple cake any time of year!
gluten-free apple cake recipe video
How to make paleo apple cake
The full measurements and ingredients are in the recipe card at the bottom of the post!
Equipment
- Mixing bowl: These are my favorite beautiful mixing bowls!
- Square baking dish: I baked this apple cake in a 9″ baking dish!
Ingredients
- Apples: Use your favorite variety! I love Pink Lady, Honeycrisp, or Granny Smith apples for this cake!
- Almond flour: Almond flour creates the most light, fluffy, and moist cake. Other flours will not work as a 1:1 substitute, besides Tiger Nut flour (which is a great nut-free sub!).
- Coconut flour: Coconut flour is very absorbent and helps make a sturdy cake. Do not replace this!
- Tapioca flour: Arrowroot flour also works. Adding this starch helps create the most delicious cake texture!
- Maple syrup and coconut sugar: These work as natural sweeteners in the recipe. Honey works as a 1:1 swap for maple syrup and you can use another granulated sweetener for coconut sugar (brown sugar would be best for optimal flavor).
- Applesauce: Applesauce adds moistness and extra apple flavor!
- Egg: I have not tested vegan substitutes, but Bob’s Red Mill egg replacer may work!
- Coconut oil or avocado oil: You can also use butter, vegan butter, or ghee
- Stash Tea Apple Blossom concentrate or apple cider (North Coast is a great no sugar added option!): This makes the most incredibly flavorful apple icing!
- Baking staples: baking powder, baking soda, vanilla extract, sea salt, cinnamon, nutmeg
- Monk fruit powdered sugar or regular powdered sugar: This is used to create the delicious apple icing/glaze!
Steps to make gluten-free apple cake with crumb topping
- Step 1 : Line a 9″ or similar square baking dish or round cake pan with parchment paper or spray with oil. Preheat oven to 350F. Grate the apple using a box grater, skin and all. In a small bowl, combine all of the streusel topping ingredients until crumble forms.
- Step 2 : In a large bowl, whisk together all of the wet ingredients (including eggs, applesauce, maple syrup, coconut sugar, vanilla, sea salt).
- Step 3 : Then add in the dry ingredients, mixing until no lumps remain. Pour the batter into the prepared baking pan. Sprinkle the streusel crumb topping over top, pressing it into the top of the batter just slightly.
- Step 4 : Bake for 28-32 minutes until a toothpick inserted comes out clean. The edges should be golden. Let the cake cool for 20-30 minutes before removing it from the pan.
- Step 5 : Drizzle with optional icing and enjoy! I love using apple cider in the icing glaze for extra flavor but you can also use milk!
Baking tips
- Use the toothpick method to ensure the middle of the cake is cooked through! Insert a toothpick to see if it comes off clean with minimal crumbs – this means it’s done!
- Thinly sliced or shredded apples: For best results make sure you use thinly slicing apples (using a mandolin works great for this!). If you don’t use a mandoline slicer you can very thinly slice the apples with a knife. You can also shred the apples onto a paper towel, press some of the liquid out of them, then add to the batter. Just don’t chop the apples, or you won’t get the same texture!
Serving suggestions
If you don’t want to top the cake with apple glaze, you can add a dollop of coconut whipped cream or regular whipped cream, vanilla ice cream, or whatever you like!
Storage Tips
Apple cake with crumb topping can sit out for up to 8 hours. Refrigerate any leftover cake in an airtight container.
More healthy Gluten-Free desserts to try
- Pumpkin streusel bread (gluten-free)
- Banana nut scones
- Blender banana coffee cake muffins
- Healthy, no bake banana pudding
- Almond flour snickers banana bread
- Starbucks copycat pumpkin spice scones
- Frosted banana bars
- Banana foster chia pudding
- Cinnamon swirl banana bread
I hope you love this recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Ingredients
- 1 large apple, peeled
Dry ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
Wet ingredients
- 1/4 cup melted coconut oil or avocado oil
- 1/3 cup maple syrup
- 3 tbsp coconut sugar or brown sugar
- 1/4 cup applesauce, room temp
- 2 eggs, room temp
- 1 1/2 tsp vanilla extract & pinch of sea salt
Streusel topping
- 1/4 cup melted coconut oil or avocado oil *can sub butter, vegan butter, etc.
- 1 tbsp coconut flour
- 1/2 cup old fashioned rolled oats or quick oats
- 1/4 cup coconut sugar
- 1/2 tbsp cinnamon & pinch of sea salt
Glaze
- 1 cup powdered monk fruit sweetener or regular powdered sugar
- 2-3 tbsp apple cider or chai tea concentrate
Instructions
- Line a 9" or similar square baking dish or round cake pan with parchment paper or spray with oil. Preheat oven to 350F. Grate the apple using a box grater, skin and all. In a small bowl, combine all of the streusel topping ingredients until crumble forms.
- In a large bowl, whisk together all of the wet ingredients (including eggs, applesauce, maple syrup, coconut sugar, vanilla, sea salt).
- Then add in the dry ingredients, mixing until no lumps remain. Pour the batter into the prepared baking pan. Sprinkle the streusel crumb topping over top, pressing it into the top of the batter just slightly.
- Bake for 30-32 minutes until a toothpick inserted comes out clean. The edges should be golden. Let the cake cool for 20-30 minutes before removing it from the pan.
- Drizzle with optional icing and enjoy!
Optional icing
- Mix together the powdered sugar and apple cider, starting with two tablespoons, until you reach a glaze consistency. Then use!
Another incredible recipe!!! So moist, not too sweet, so cinnamon-y, and with a bit of dairy free ice cream, a straight up autumn delight.