Description

Spiced Apple Coffee Cake is a delicious gluten-free snack cake made with almond flour, apple cider vinegar, fresh apples, and warm spices! Dairy-free friendly.

Ingredients

Units Scale

1 2/3 cup blanched almond flour (around 185 g)
3 -4 Tablespoons (28-30 grams) tapioca flour or gluten-free oat flour (use oat flour for a firmer texture)
1/2 cup fine coconut sugar or raw sugar
1/2 teaspoon baking soda
Pinch of kosher salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 teaspoon vanilla extract
1/4 cup non-dairy milk
1/4 cup applesauce or plain yogurt (room temperature works best)
1 Tablespoon apple cider vinegar
1/3 cup chopped apple plus extra apple for topping

Topping:

2 -3 Tablespoons melted butter or dairy-free butter
4 Tablespoons raw sugar for topping
4 Tablespoons almond flour or gluten-free flour
Optional pinch of cinnamon

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Instructions

Preheat the oven to 350F. Line a baking pan (8×8 or 9×9) with parchment paper.
In a large bowl, whisk together the almond flour, tapioca (or oat) flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, whisk the eggs, milk, vanilla, yogurt (or applesauce), and apple cider vinegar until smooth and well combined.
Pour the wet mixture into the dry ingredients and stir gently until the batter is smooth and evenly mixed. If it seems too thick, add a tablespoon or two of extra milk.
Gently fold in the chopped or diced apple pieces. Transfer the batter to the prepared baking pan and smooth the top. (Optional: arrange thinly sliced apples on top.)
Make the crumble topping: In a small bowl, stir together melted butter and sugar. Add flour and mix until a crumbly texture forms. Sprinkle over the top of the batter (it won’t cover the whole surface—double the topping if you prefer extra).
Bake for 28–35 minutes, covering loosely with foil after about 20 minutes to prevent over-browning. The cake is done when the top is golden and a toothpick inserted in the center comes out clean. Note- If using tapioca, you might need to go closer to 33–35 minutes, depending on your oven and pan.
Let the cake cool in the pan at room temperature for 10 minutes. Then transfer the pan to a towel-lined shelf in the fridge for 20 minutes to help it set before slicing.
Enjoy warm or at room temperature. Store in a covered container in the refrigerator for 5–7 days, or freeze for up to 3 months.

Notes

Room Temperature Tip: Room-temp wet ingredients, such as milk, eggs, and yogurt or applesauce blends more easily with the batter, creating a smoother texture.

Flour Options: Tapioca or oat flour both work well — Tapioca makes the cake a little lighter and chewier, while oat flour gives it a denser but still soft, tender bite.

Prep Time: 15 min
Cook Time: 30 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
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