Description
This Paleo Apple Gluten Free Coffee Cake is made with almond flour, apples and sweetened with coconut sugar. It’s a healthy breakfast treat that’s perfect with coffee!
Ingredients
- FOR THE FILLING:
- 2 cups Chopped Apples (320g, Or About 1 1/2 Large Apples)
- 7 teaspoons Honey
- Pinch Of Cinnamon
- FOR THE CAKE:
- 3 cups Almond Flour (300g, See Note)
- ¼ teaspoons Salt
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger Powder
- 3 Eggs
- 1 teaspoon Vanilla Extract
- ½ cups Unsweetened Almond Milk
- ¾ cups Coconut Sugar
- ⅓ cups Monkfruit
- 2 Tablespoons Honey
- FOR THE TOPPING:
- ½ Apple
Preparation
Preheat oven to 350ºF and line the bottom of an 8-inch springform pan with parchment.
In a medium sauce pan, on medium/high heat, combine chopped apples, honey and pinch of cinnamon to make the filling. Cook until soft, about 3–4 minutes.
Once the apples are soft, lightly mash them with a fork. You want them mostly mashed, but with some bigger chunks for texture. and set aside.
For the cake, in a large bowl, combine almond flour, salt, baking powder, baking soda, cinnamon and ginger. Mix until well combined. Set aside.
In a medium bowl, beat eggs, vanilla, almond milk, coconut sugar, monkfruit, and honey using an electric hand mixer. Pour the wet ingredients into the dry ingredients and mix until well combined.
Take apple for the topping and cut into quarters. Cut each quarter into thin slices. Lay the apple slices on their side on the bottom of the prepared springform pan in a spiral shape, so just the inside ends are lightly touching.
Pour about half of the batter into the pan and spread carefully, making sure not to move the apple slices around too much. Spoon the apple filling over top and spread evenly. Carefully spoon the remaining filling over top of the apple mixture and spread out evenly. This does require you to be patient and gentle to make sure you don’t end up mixing all the apple filling in with the cake dough.
Bake for 40–45 minutes, or until an inserted toothpick comes out clean. Let the cake completely cool in the pan.
To serve, run a knife along the edge of the pan before opening the springs, to make sure your cake doesn’t rip in half. Devour!
Notes:
1. As always, please weigh your flour to ensure accurate results.
2. I did think the cake was a little on the sweet side, but the hubs and all his coworkers loved it like this. You may want to taste the batter before adding the stevia, keeping in mind that it will get slightly less sweet when baked! You could even add 1/4 cup and then try the batter and add a little more if needed.
3. Do not omit the parchment lining the pan or the cake sticks to the pan and you can’t get it out!
4. The cake freezes beautifully.
