Paleo Apple Walnut Coffee Cake

4 from 1 vote

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!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Amy Rains

Ingredients

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

Instructions

Begin by preheating your oven to 350 degrees. Lightly grease an 8x8 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 8x8 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.

Notes

*If you cannot find coconut butter, you can use coconut oil in its place.

Nutrition