Paleo Apple Coffee Cake

Name: Paleo Apple Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 Servings
Ingredients: 2 large eggs; ¼ cup coconut oil; ½ cup pure maple syrup or honey; ½ tsp lemon juice or cider vinegar; 2 cups Bob’s Red Mill Super Fine Almond Flour; ½ tsp baking soda; ¼ tsp sea salt; 1 gala apple; 2/3 cup Super Fine Almond Flour; 3/4 cup raw pecans; 5 Tbsp coconut oil; ⅔ cup coconut sugar**; Pinch sea salt; 1 ½ Tbsp ground cinnamon

User Reviews

4.4

141 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
12 Servings
Calories
233 kcal
Course
Dessert
Cuisine
American

Paleo Apple Coffee Cake

Tyler Espinosa

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Grain-free apple coffee cake made with almond flour and pure maple syrup

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Ingredients

Servings

Coffee Cake:

2 large eggs
¼ cup coconut oil
½ cup pure maple syrup or honey
½ tsp lemon juice or cider vinegar
2 cups Bob’s Red Mill Super Fine Almond Flour
½ tsp baking soda
¼ tsp sea salt
1 gala apple peeled, cored and chopped (about 1 cup)*

Streusel Topping:

2/3 cup Super Fine Almond Flour
3/4 cup raw pecans chopped
5 Tbsp coconut oil or butter, melted
⅔ cup coconut sugar**
Pinch sea salt
1 ½ Tbsp ground cinnamon

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Instructions

Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper.
In a mixing bowl, whisk together the eggs, melted coconut oil, pure maple syrup, and lemon juice until well-combined.
Add the almond flour, baking soda, and sea salt and stir well until a thick dough forms.
Stir in the chopped apple until well-incorporated.
In a separate bowl, stir together all of the ingredients for the streusel topping. It will be fairly dry and crumbly - this is normal.
Transfer half of the coffee cake mixture to the lined baking sheet and smooth it into an even layer. Follow this up by sprinkling half of the streusel mixture over the cake batter evenly. Repeat for the remaining cake batter and streusel mixture (it’s normal for the cake batter to be thick and sticky, so do your best to smooth the layers with a rubber spatula, but it doesn’t need to be perfect!).
Cover the coffee cake with foil and bake for 30 minutes. The foil will protect the topping from burning. Remove the coffee cake from the oven and discard the foil. Place the coffee cake back in the oven and continue baking without the foil for another 15 to 20 minutes, or until the cake has set up and is golden-brown around the edges. Cakes are fully cooked and have the best texture when they reach an internal temperature between 190 and 205 degrees Fahrenheit. Insert a digital thermometer into the center of the cake to check for doneness.
Allow the coffee cake to cool for at least 15 minutes before slicing and serving. The coffee cake falls apart easily if it is sliced while it is still warm, but if it slices into clean slices once fully cooled.

Notes

*Use any type of apple you love. Granny Smith apples are lovely here.
**You can replace the coconut sugar with regular brown sugar or sugar-free brown sugar.