Description
This grain-free coffee cake is packed with fresh apples, warm spices, and a moist almond flour base—perfect for a cozy fall breakfast or dessert.
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)
Instructions
Preheat oven to 350°F. Grease and line an 8×8-inch baking pan with parchment.
In a large bowl, whisk almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla.
Stir wet ingredients into dry until just combined, then fold in apples.
Spread batter into the pan and bake for 25–30 minutes, until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
Add chopped nuts or a paleo crumble topping for extra texture.
Best with Honeycrisp or Pink Lady apples for a sweet-tart bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
