Description
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.
Ingredients
Units
Scale
- 1 2/3 cup almond flour (See notes for substitutes)
- 3 – 4 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
Topping:Â
- optional apple slices or 1/2 cup chopped apple
- 2 –3 Tablespoons melted clarified butter or naturally refined coconut oil
- 4 Tablespoons raw sugar for topping
- 4 Tablespoons almond flour or gluten free flour
Instructions
- Preheat oven to 350F. Line a baking pan (8×8 or 9×9) with parchment paper. See notes for baking in ramekins.
- In a large bowl, sift the flours together and then mix in the sugar, baking soda, salt, and baking powder. Set aside.
- 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.
- Add the applesauce or yogurt, apple cider vinegar, spices to the bowl, and mix together.
- Fold in the chopped/diced apple. If batter is too dry, add more milk.
- Pour batter into lined baking dish. Optional thinly sliced apples on top. Set aside.
- 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.
- 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.
- 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.
- Keep in a covered container in refrigerator for 5-7 days or freeze in airtight container or ziplock for up to 3 months.
Notes
TIPS and SUBSTITUTIONS!
- 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
Nutrition
- 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
