Name: Apple Coffee Cake (Paleo-Friendly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups almond flour; ½ cup coconut flour; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp salt; 3 large eggs, room temperature; ⅓ cup maple syrup; ⅓ cup melted coconut oil; 2 tsp vanilla extract; 2 cups peeled and chopped apples (about 2 medium)

Why You’ll Love This Recipe

I love this apple coffee cake for its warm spice and natural sweetness that doesn’t rely on refined sugar or grains. The texture is moist and satisfying thanks to almond and coconut flour, and the apple chunks add juicy bites in every slice. It’s a perfect treat with coffee or tea, whether for breakfast or dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour
½ cup coconut flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
3 large eggs, room temperature
⅓ cup maple syrup
⅓ cup melted coconut oil
2 tsp vanilla extract
2 cups peeled and chopped apples (about 2 medium apples)

directions

I start by preheating the oven to 350°F (175°C), greasing an 8×8-inch baking pan, and lining it with parchment paper for easy removal.

In a large bowl, I whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, I beat the eggs lightly, then whisk in the maple syrup, melted coconut oil, and vanilla extract.

Next, I pour the wet mixture into the dry ingredients and stir until just combined. I gently fold in the chopped apples.

I spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

After baking, I let the cake cool in the pan for 10 minutes, then lift it out using the parchment and allow it to cool completely on a wire rack.

Servings and timing

This recipe serves 9. It takes 15 minutes to prep, 30 minutes to cook, and totals 45 minutes. Each serving is approximately 240 kcal.

Variations

I like to add chopped walnuts or pecans for a bit of crunch, or a light crumble topping using almond flour, coconut oil, and cinnamon. If I want more spice, I include a pinch of cloves or allspice.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. I reheat slices in the microwave for 10–15 seconds to bring back that just-baked feel.

FAQs

Can I use another type of flour?

This recipe is formulated for almond and coconut flour, so I don’t recommend swapping them directly with other flours.

Can I use honey instead of maple syrup?

Yes, I substitute honey in the same amount if I want a slightly different flavor.

What kind of apples work best?

I prefer firm, sweet-tart apples like Honeycrisp or Pink Lady, but any favorite baking apple works.

Can I freeze this cake?

Absolutely. I wrap cooled slices in plastic wrap and freeze them in an airtight bag for up to 2 months.

Is this cake sweet?

It’s lightly sweetened with maple syrup, so it’s not overly sugary—just right for a morning or afternoon treat.

Conclusion

This paleo apple coffee cake brings all the cozy flavors of fall with a wholesome twist. It’s tender, warmly spiced, and full of real ingredients—ideal for sharing or savoring solo with a warm mug nearby.