Apple Cake
User Reviews
5
Apple Cake
Description
This Apple Cake recipe blends almond and oat flours into a batter with cinnamon and baking soda for leavening. Eggs, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract provide moisture and flavor, while chopped apples folded in give tender fruit bursts throughout the cake.
Baked in an 8×8 inch pan, the cake is topped with a crisp mixture of almond flour, coconut sugar, chopped pecans, cinnamon, and solid coconut oil, lending a crunchy, spiced contrast to the tender crumb beneath.
Serving this cake after it cools allows the flavors to meld and the texture to set. Its rich, subtle sweetness and apple pieces offer a pleasant complexity suited for dessert or snack.
Notes suggest you can substitute flax or chia eggs for eggs, dairy-free yogurt for Greek yogurt, and different sweeteners or nuts according to preference or allergies. If using just one flour, the cake’s texture may vary. Watch the crumb topping during baking to prevent burning by covering with foil if needed.
Ingredients
- 1 cup almond flour
- 1 ½ cups oat flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 large egg
- ½ cup Greek yogurt full-fat, plain
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- 2 cups apple about 1/4-inch chunks, chopped
Topping
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup pecans chopped
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil not melted
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- Combine all of the topping ingredients in a small bowl with a fork until crumbly and set aside.
- In a medium mixing bowl add flour, salt, cinnamon and baking soda and stir to combine.
- In a large mixing bowl whisk together eggs, Greek yogurt, coconut oil, vanilla extract and maps syrup.
- Add the flour mixture to the wet mixture and stir until just combined.
- Gently fold in chopped apples.
- Add cake batter to the prepared pan and sprinkle with the topping.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Check the cake at the 30 minute mark to make sure the crumb topping isn’t browning too much. If it is you can cover the top with a piece of foil to prevent the top from burning.
- Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
- Once ready to enjoy, cut into squares and serve!
- Store in an airtight container at room temperature for 2 days, in the fridge for 5-7 days or in the freezer for up to 3 months.
Notes
- Flax or chia eggs may be used as vegan substitutes for the eggs; results may vary.
- Using only almond or only oat flour is possible but may change the cake's texture.
- Dairy-free yogurt can replace Greek yogurt for a dairy-free version; applesauce may also work as a substitute.
- Maple syrup can be substituted with honey, agave, or monk fruit maple syrup.
- Swap pecans for other nuts like almonds or walnuts, or omit nuts for allergies.
- Coconut oil can be replaced by melted butter, ghee, or neutral oils like avocado or olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 427kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 293mg | 12% |
| Potassium | 246mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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