A moist apple cake topped with a spiced walnut crumb topping is sure to make anyone’s morning a little brighter. This grain free Apple Walnut Coffee Cake makes the BEST addition to any Fall breakfast, brunch or even dessert! You’ll love the cinnamon walnut crumb topping, and maple glaze to seal it altogether!
I look for any excuse to start baking once the summer ends. Recently, I’ve been obsessed with so many fun apple treats! Apple Pecan Blondies, Caramel Apple Bread, Apple Cinnamon Donuts, and even my Apple Pie Bars.
We’re changing things up a bit today and kicking off apple season with this Apple Walnut Coffee Cake! You’ll love this variation of coffee cake that has all the wonderful smells and tastes of fall without the grains.
As a nutritionist, I love taking delicious baked goods and making them a bit more nutrient dense. That’s exactly what I did here with this Apple Walnut Coffee Cake! We’ve used almond flour for a boost of protein, healthy fats, and fiber. Walnuts are also added for a boost of Omega 3’s! Altogether, we still have a delicious moist cake with the perfect amount of sweetness.
How to make Apple Walnut Coffee Cake
- To get started you’ll mix the dry ingredients (flours, spices, coconut sugar, and baking powder)
- In a separate bowl, add skinned, cored, and chopped apple pieces and sprinkle with a little lemon juice to prevent browning.
- In a third bowl, whisk together the wet ingredients (eggs, dairy-free milk, maple syrup, vanilla extract, and coconut oil.
- Combine the wet and dry ingredients, then fold in the apples.
- Spread into an 8×8 pan,
- Now make the crumb topping: and top with the crumb topping. This cake will cook in anywhere between 30-32 minutes. I’ve made mine a few different times and I prefer the 32 minute mark. The cake will be crumbly when you cut into it, but still will hold shape.
- Finally, you can also drizzle a maple glaze on top!! Melt the coconut butter and stir in the maple syrup and vanilla extract with a pinch of sea salt. Drizzle on top of the cake before slicing.
Serving and Storing:
Serve warm or at room temperature. Store the cake in the fridge for up to 4 days. I am pretty sure it won’t last that long! You can also freeze. I recommend cutting into individual slices first, then store in an air tight container or something like these freezer friendly bags.
This Paleo version of coffee cake will knock your socks off. You don’t even have to be a Paleo or Gluten-free person to enjoy this; trust me, my family devoured this cake!! Not a crumb left behind. I love this version because I can enjoy it with my afternoon cuppa tea, and it doesn’t feel heavy.
Looking for more Apple Recipes?
Although this is a sweet apple recipe, I also enjoy some savory apple recipes! Here are a few ways to use up some of those apples you’ve picked this fall:
- Creamy Spiced Apple Pecan Chicken
- Apple Slaw with Toasted Pecan Vinaigrette
- Rosemary Balsamic Sheet Pan Chicken with Apples and Bacon
- Fall Harvest Skillet
Paleo Apple Walnut Coffee Cake
Grain-Free and Paleo Apple Walnut Coffee Cake is upping your fall breakfast game! You'll love this lightly sweetened and perfectly spiced Coffee Cake that is so simple to make. The walnut crumb topping and maple glaze icing is the perfect touch!
For the Cake:
- 2 small – medium sized apples
- 2 tbsp lemon juice
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts
- 1/4 cup coconut sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut oil melted
- 1/4 cup real maple syrup
For the Crumb Topping:
- 1/4 cup coconut flour
- 1/4 cup chopped walnuts
- 1/2 tsp cinnamon
- Pinch of salt
- 1/4 cut coconut sugar
- 2 tbsp coconut oil melted
For the Maple Glaze (optional):
- 1/4 cup coconut butter*
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp water or coconut milk to thin it out
- pinch of sea salt
Begin by preheating your oven to 350 degrees. Lightly grease an 8×8 pan and line with parchment paper (I use a sling so the parchment paper hangs over the sides).
Peel and core your apples, and chop into small chunks (about 1/4 inch chunks). Set aside in a bowl and drizzle with lemon juice.
In a large bowl, mix together your dry ingredients: flours, baking soda, salt, spices, coconut sugar, and walnuts.
In a smaller bowl, whisk the eggs and add vanilla extract, melted coconut oil, and maple syrup. Pour into dry ingredients. Mix until well incorporated and dry flour pockets are gone. Scrape down the sides of the bowl with a spatula when needed. Slowly fold in apples. Batter will be thick.
Spoon or pour batter into the 8×8 pan and spread batter with a spatula so it’s even.
Make the crumb topping: mix together coconut flour, walnuts, cinnamon, salt, and sugar. Stir in coconut oil, and mix until mixture is evenly wet and crumbly. Crumble on top of the cake batter and place in the oven.
Bake for 30-32 minutes. Toward the end of baking, make the optional maple glaze (if using). Partially melt the coconut butter and whisk in the maple syrup, vanilla extract, and sea salt. If you need to thin it out, stir in coconut milk or water. Drizzle over coffee cake slices before removing.
Let sit for 15 minutes before cutting into small squares. Cake will be crumbly, but will still hold shape.
*If you cannot find coconut butter, you can use coconut oil in its place.