This Gluten-Free Apple Cinnamon Coffee Cake is tender, moist and free of grains and dairy products. It’s sweetened with maple syrup and coconut sugar. You’d never guess it’s grain-free! Paleo.
When I discovered Bob’s Red Mill Superfine Almond Flour recently, I knew my world had changed. After receiving great reviews of my addictive Pumpkin Pecan Caramel Coffee Cake, I couldn’t wait to adapt this recipe with other fruit. This gluten-free Apple Cinnamon Coffee Cake came out of the oven and was an immediate hit.
Who would have guessed that simply using finely ground almond flour would make such an incredible difference in baked goods?
This warm spiced cake is tender and moist. It’s filled with tiny apple chunks and topped with a sweet crunchy walnut crumble. If you’re looking for a simple coffee cake or dessert for a cozy fall or winter day, this is one to consider.
My brother texted me last week, asking if I had Mom’s recipe for apple cake. I dug out her old recipe book and finally found her recipe for what she called Baked Apple Pudding. Jotted on a scrap of paper in her beautiful cursive handwriting, it featured white sugar, all-purpose flour and butter. I set out to try to make a healthier, grain-free version of this delicious cake, and this Apple Cinnamon Coffee Cake was the result.
This snack 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.
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 would easily transform it into a drool-worthy dessert.
Gluten-free Apple Cinnamon Coffee Cake
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1/2 cup applesauce
- 4 eggs
- 1 cup Superfine almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup peeled and finely chopped apples
Walnut Crumble for topping:
- 1/4 cup coconut flour
- 1/2 cup chopped walnuts
- 2 tbsp coconut sugar (or brown sugar if not paleo)
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp coconut oil
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 1/2 cup powdered sugar with 2 teaspoons lemon juice, if desired. Good, but not essential. The cake is delicious with or without the drizzle.
Notes
Nutrition
Love coffee cake? Try these ones too!
Pumpkin Pecan Caramel Coffee Cake
Gluten Free Cranberry Pear Coffee Cake
Paleo Strawberry Rhubarb Coffee Cake
Gluten-Free Blueberry Lemon Coffee Cake
This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
leslie-anne says
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 says
Thanks Leslie-Anne! Happy Thanksgiving to you and your family! No need to let it haunt you–jut make it :):)
Colleen says
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 says
Thanks Colleen. My husband loved this cake. That superfine almond flour works beautifully for gluten-free baking! I was impressed with the results.
Markus Mueller says
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?
Flavour & Savour says
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!
Leslie Rossi | alifewellconsumed says
i love coffee cake and i love apples so this is perfect!
Flavour & Savour says
Thanks Leslie! My husband couldn’t believe this was gluten-free!
Kathi @ laughingspatula says
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 says
I just discovered it! It’s so much better for baking.
Eva Towner says
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 says
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 🙂
Annie says
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 says
Thanks so much, Annie! I’m so glad you liked it!
Torreh says
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 says
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!
Kristen says
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 says
Hi Kristen,
Thanks for letting me know! So glad you liked it, as it’s a favourite in my home too. Thanks for commenting.
Paulett Woodard says
Just made and cut into this amazing coffee cake! It is moist and fluffy! Definitely a hit with my Hubby!
Flavour & Savour says
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.
Rhoda Hynes says
5 stars from both myself and my husband. Will definitely become a go-to dessert recipe!
Flavour & Savour says
Thanks so much, Rhoda! It’s a favourite around here, too! I appreciate you letting me know how much you liked this recipe.
Josie says
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 says
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!
Elaina says
Can you use another sugar substitute if you don’t have coconut sugar?
Flavour & Savour says
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!