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Three servings of almond flour apple coffee cake on white plate

Spiced Apple Coffee Cake {gluten free}

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5 from 10 reviews

  • Author: Lindsay Cotter
  • Total Time: 45 minutes
  • Yield: 8-10 1x


Spiced Apple Coffee Cake is a delicious grain free snack cake made with almond flour, apple cider vinegar, fresh apples, and warm spices! This recipe is also gluten free, dairy free friendly.


Units Scale
  • 1 2/3 cup almond flour (See notes for substitutes)
  • 34 Tablespoons tapioca flour or oat flour
  • 1/2 cup coconut sugar or raw sugar
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup non-dairy milk (use 1/2 cup if using all-purpose gluten free flour)
  • 1/4 cup applesauce or plain yogurt
  • 1 Tablespoon unpasteurized apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup chopped apple plus extra apple for topping


  • optional apple slices or 1/2 cup chopped apple
  • 23 Tablespoons melted clarified butter or naturally refined coconut oil
  • 4 Tablespoons raw sugar for topping
  • 4 Tablespoons almond flour or gluten free flour


  1. Preheat oven to 350F. Line a baking pan (8×8 or 9×9) with parchment paper. See notes for baking in ramekins.
  2. In a large bowl, sift the flours together and then mix in the sugar, baking soda, salt, and baking powder. Set aside.
  3. In another bowl, whisk eggs, vanilla, and milk then gently mix the egg-milk mixture in with the dry mixture. Stir until smooth or use a hand mixer to blend until batter is consistent texture.
  4. Add the applesauce or yogurt, apple cider vinegar, spices to the bowl, and mix together.
  5. Fold in the chopped/diced apple. If batter is too dry, add more milk.
  6. Pour batter into lined baking dish. Optional thinly sliced apples on top. Set aside.
  7. In a small bowl, mix melted butter and sugar. Add flour and stir until combined, making a crumble like texture. Spread over apple cake mix in pan. This will not cover the whole pan so feel free to double if desired.
  8. Place in oven for 28 to 35 minutes (cover with foil after 20 minutes to prevent edges from browning). Bake until top is browned and flour is baked in center.
  9. Once cooked, place on a towel in fridge for 20 minutes; this just helps it set. Can reheat again before serving, if desired. Or serve with yogurt or ice cream after it’s cooled.
  10. Keep in a covered container in refrigerator for 5-7 days or freeze in airtight container or ziplock for up to 3 months.



  • 1 and 1/3 -1/2 cup all purpose gluten free flour or 1:1 gluten free flour may be used if don’t have almond flour. Texture will vary and so will baking times. Check at 20 minutes for doneness.
  • Coconut flour may be used in place of tapioca flour IF you are combining with almond flour. Texture and baking time with vary.
  • Don’t have baking dish? You can use individual 6 ounce ramekins placed on baking sheet. Pour batter into each, about 2/3 way full. Cooking time will vary. Check at 20 minutes..
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Dessert
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 220
  • Sugar: 15.9 g
  • Sodium: 91.9 mg
  • Fat: 10.8 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 22.7 g
  • Fiber: 2.2 g
  • Protein: 5.8 g
  • Cholesterol: 44.3 mg