This Gluten-Free Apple Cinnamon Coffee Cake is tender, moist, grain-free and dairy-free! Made with almond flour and coconut flour, it's sweetened with maple syrup and coconut sugar. It has the best crunchy streusel topping! You'd never guess this healthy paleo apple coffee cake is gluten-free!
If you love coffee cake and the aroma of warm cinnamon apples wafting through your kitchen, and if the idea of a tender apple coffee cake with a crunchy streusel topping appeals, then this gluten-free apple cinnamon coffee cake recipe is for you!
Apple cakes, like this Gluten-free Spiced Applesauce Cake or Gluten-free Mini Apple Bundt Cakes are welcome at any time of the year, as apples are easy to find.
However, after receiving rave reviews for my addictive Pumpkin Pecan Caramel Coffee Cake, I couldn't wait to adapt that recipe with other fruit. Using finely ground almond flour makes the best coffee cake recipes! This apple cinnamon coffee cake came out of the oven and was an immediate hit.
Who would have guessed that simply using almond flour would make such an incredible difference in baked goods?
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❤️ Why this recipe works
This warm cinnamon apple cake is tender and moist. It's filled with tiny apple chunks and topped with a sweet crunchy streusel topping. It's almost like an apple crumble! If you're looking for healthy apple coffee cake recipes for a cozy fall or winter day, stop searching now.
This apple cake with crumble topping is one to consider!
It's ideal for your morning coffee break, but it's also a welcome indulgence for breakfast or dessert.
My brother texted me last week, asking if I had Mom's recipe for apple cake. I dug out her old recipe book and was excited to find her recipe for Baked Apple Cake. Jotted on a scrap of paper in her beautiful cursive handwriting, I was disappointed, however, to find that it featured white sugar, all-purpose flour and butter!
I set out to make a grain-free healthy version of this apple cake, and this dairy-free, flourless apple coffee cake with maple walnut crumble topping was the delicious result.
🛒 Ingredients
You'll find a complete list of ingredients in the recipe card below. Here are a few notes about some of the ingredients and possible substitutions that I've tested.
for the coffee cake
- melted coconut oil: you can also use butter, or grass-fed butter for a Paleo diet
- sweeteners: this recipe uses a combination of maple syrup and coconut sugar. You can substitute brown sugar for coconut sugar if you'd like.
- applesauce: unsweetened
- flour: a combination of almond flour and coconut flour gives this coffee cake a tender, moist texture
- apples: add finely chopped, peeled apples for more tasty apple flavour and moisture. If you don't like chunks of apples, you can add grated apples instead.
for the Walnut Streusel Crumble topping
- You'll combine a small amount of coconut flour with coconut (or brown) sugar, maple syrup, coconut oil and cinnamon. Add chopped walnuts, pecans or almonds for a crunchy streusel topping.
🔪 Step-by-Step Instructions
You'll find complete instructions and notes in the recipe card below.
- Start by making the walnut streusel topping and set it aside.
- Next, combine the wet ingredients in a large bowl.
- Add the eggs and beat until smooth.
- Combine the dry ingredients in another bowl.
- Add the dry ingredients to the wet ingredients and gently fold in the chopped apples.
- Spread evenly in a prepared baking pan top with streusel topping and bake.
- Let the cake cool completely. If you'd like, you can drizzle it with a simple glaze made by combining ½ cup powdered sugar with 2 teaspoons lemon juice, Good, but not essential. The cake is delicious with or without the drizzle.
❓FAQ's
This gluten-free apple streusel cake is naturally sweetened with maple syrup, coconut sugar and applesauce. I used one of the Jonathan apples that our friends with an apple tree had shared with us, but any sweet, firm apple variety will work beautifully. While many apple cake recipes call for Granny Smith apples, I find using a sweet variety works best in this recipe, as the cake is not overly sweet.
Yes! This cake freezes well. Wrap it tightly and freeze it for up to three months.
🍽 Serving Suggestions
This cake is just sweet enough for morning coffee time. Adding a glaze or drizzling it with caramel sauce or serving it with ice cream or a dollop of whipped cream, however, easily transforms it into a drool-worthy dessert.
🥶Storage and Freezing Instructions
Cover any leftover cake tightly or store it in an airtight container in the fridge for up to five days. For longer storage, freeze it for up to three months.
When you make this apple cinnamon coffee cake, please leave a comment and a star rating below. I love hearing how my recipes turned out for you. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox!
🗒More Gluten-Free Cake Recipes
You'll find lots more ideas for gluten-free cakes here in my recipe index! Here are four reader favourites:
This post has been updated with new information and photos to make it more helpful. The recipe remains the same.
📖 Recipe
Gluten-free Apple Cinnamon Coffee Cake
Ingredients
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup
- ⅓ cup coconut sugar
- ½ cup applesauce, at room temperature
- 4 eggs, at room temperature
- 1 cup almond flour, finely ground
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup apples, peeled and finely chopped (or grated)
Walnut Crumble for topping:
- ¼ cup coconut flour
- ½ cup walnuts, or pecans, finely chopped
- 2 tablespoon coconut sugar, (or brown sugar if not paleo)
- ½ teaspoon cinnamon
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil, melted and cooled
Instructions
- Heat oven to 325°F.
- Line an 8 x 8 baking pan with parchment paper.
- Make the walnut crumble topping first. In a small bowl, combine all ingredients and set aside.
- In a large bowl, combine oil, maple syrup, coconut sugar and applesauce. Stir well.
- Add the eggs and beat until well combined.
- In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda and spices.
- Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the apples.
- Spread in prepared pan. Top with walnut crumble.
- Bake at 325°F. for 45 - 50 minutes.
- Let cool completely. Drizzle with a simple glaze made by combining ½ cup powdered sugar with 2 teaspoons lemon juice, if desired. Good, but not essential. The cake is delicious with or without the drizzle.
Christy
Hello, I am really looking forward to trying your recipe! I am wondering if you have tried using a flax egg to replace the eggs? Thank you!
Christy
Elaine
Hi Christy, Thanks for your question. I haven't tried replacing the eggs with flax eggs, so I'm not sure. This recipe relies on eggs as a leavening agent. If you do try it, let me know how it turns out.
Kristen
When I'm craving coffee cake (or just have the urge to bake!), I come back to this recipe time and again. I've served it to GF and non-GF folks as well, with positive comments. Always good to have recipes on hand that everyone can enjoy! Thanks for sharing it with us all! 🙂
Elaine
Aww--Thanks so much for your kind words, Kristen. That makes me happy! This has been a really popular recipe with my readers. So glad to hear it's a favourite of yours, too.
Daphne
a five-star coffee cake! I've made it 3 times!
Elaine
Happy to hear that!
AA
Outstanding apple coffee cake! Thank you!
Flavour & Savour
Thanks! So glad you enjoyed this recipe!
Lane
Any chance you can recommend a substitute for coconut flour? It’s not something I have readily available at this time and I’m a bit sensitive to it. But this recipe looks phenomenal and based on other commentators, it sounds like something that will satisfy all the cravings in my busy home!
Flavour & Savour
Hi Lane, Without reworking the recipe, I'm afraid the coconut flour is essential. It's very absorbent and works well in this recipe that uses applesauce and maple syrup. It might work with tapioca flour if you replaced the maple syrup with coconut sugar or brown sugar and reduced the amount of applesauce, but I'm honestly not sure and can't guarantee results. So sorry--it really is a delicious coffee cake! Thanks for stopping by!
Michelle
Recipe looks amazing! Do you think this recipe would work if baked in a loaf pan?
Flavour & Savour
Hi Michelle, I haven't tried that myself, so I'm not 100% sure, but I think it would turn out fine! You may have to bake it a little longer to make sure it's cooked right through. Let me know how it turns out!
Elaina
Can you use another sugar substitute if you don't have coconut sugar?
Flavour & Savour
Hi Elaina, Yes! I've made this with regular brown sugar and I've also made it with 0-calorie sugar alcohols. I use Lacanto Monkfruit with Erythritol or Swerve. Great question!
Josie
Made this cake for gluten lovers at my passover sedar last night and everyone loved it!
I made a drizzle of melted coconut oil and maple syrup with some coconut sugar reduced it for a couple minutes and every one went crazy for it. This is my go-to from now on. I'm gluten free and love coffee cake. The only thing I did differently was used the apples I had made the night before that had been marinating in spices overnight. The topping is amazing. Baked for 42 minutes and it was perfect. I can't thank you enough for the recipe. Doesn't taste gluten free at all!! It was light and fluffy.
Flavour & Savour
That's great news, Josie! I'm so glad you liked this coffee cake as much as I do. I LOVE your topping idea and will definitely try that. I'll bet it would be delicious on my Pumpkin Pecan Caramel Coffee Cake too. Thanks so much for commenting and for you topping idea!
Rhoda Hynes
5 stars from both myself and my husband. Will definitely become a go-to dessert recipe!
Flavour & Savour
Thanks so much, Rhoda! It's a favourite around here, too! I appreciate you letting me know how much you liked this recipe.
Paulett Woodard
Just made and cut into this amazing coffee cake! It is moist and fluffy! Definitely a hit with my Hubby!
Flavour & Savour
Thanks so much for letting me know! I’m so glad you liked it as much as we do! It’s one of my hubby’s favourites too.
Kristen
I made this coffee cake as a GF dessert option at our family Christmas, and we loved it! It turned out great. Thanks for sharing your recipe!
Flavour & Savour
Hi Kristen,
Thanks for letting me know! So glad you liked it, as it's a favourite in my home too. Thanks for commenting.
Torreh
I made this for Rosh Hashanah, substituting brown sugar for coconut sugar. It was fantastic and everyone loved it!! I would add ice cream and/or caramel next time!
Flavour & Savour
Hi Torreh,
Thanks so much for letting me know! Yes! adding some caramel or ice cream is a great idea. So glad you liked it!
Annie
This is a lovely recipe. Easy to make and extremely light for a gluten free cake. Is sweet but not too much so. The only problem now is to resist eating it all at once!
Thanks for another delicious recipe.
Flavour & Savour
Thanks so much, Annie! I'm so glad you liked it!
Eva Towner
David and I LOVE this cake! Thanks so much Elaine. I'll be making it for our Women's Group dinner next week and tell them all where it came from. Our group is now over 35 years old and most of them know you! Expect more subscribers 🙂
Flavour & Savour
Hi Eva!
Thanks--so glad you liked it. Wow, your group has been active for a long time. How great to have such good life-long friends! Thanks for commenting 🙂
Kathi @ laughingspatula
I love the idea of super fine almond flour! I find the regular stuff a little to course for baking...brilliant! Will check it out at my store!
Flavour & Savour
I just discovered it! It's so much better for baking.
Leslie Rossi | alifewellconsumed
i love coffee cake and i love apples so this is perfect!
Flavour & Savour
Thanks Leslie! My husband couldn't believe this was gluten-free!
Flavour & Savour
Hi Markus,
Yes, it freezes well. I just wrapped it tightly and stored it in an air-tight container. Lucky you, with your own apple harvest!
Markus Mueller
This apple coffee cake looks so good! I think i may have to devote some of my apple "harvest" to this recipe..does it keep well in the fridge or freezer?
Colleen
Elaine, this coffee cake looks delectable! I love your photos, and the cake sounds amazing. I have that superfine almond flour, same brand, in my pantry, and have used it for other recipes, but nervous for baking. Thanks for posting this delicious looking recipe.
Flavour & Savour
Thanks Colleen. My husband loved this cake. That superfine almond flour works beautifully for gluten-free baking! I was impressed with the results.
leslie-anne
Elaine! this coffee cake is haunting me - I was walking down the street today and thought of it and how I had to make it for thanksgiving breakfast. Looks great - and right up my alley.
Flavour & Savour
Thanks Leslie-Anne! Happy Thanksgiving to you and your family! No need to let it haunt you--jut make it :):)