This is the BEST gluten-free, paleo apple coffee cake! Shredded apples, moist, fluffy cake, tons of crumble/streusel topping, and a vanilla glaze merge to create the most delicious, healthier fall dessert! It's also gluten-free and refined sugar-free!
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!