I love this paleo apple coffee cake with the fall flavors of apple, cinnamon, and walnuts. It’s moist, lightly sweet, and filling.
It’s funny but not really surprising that I always get a comment or two about coffee cake on my blog posts or Facebook posts. People want to know why there is no coffee in the recipe if it is coffee cake. While some coffee cake is made with coffee, this is the variety that is intended to be eaten alongside coffee as part of a breakfast or snack.
Made with almond flour, coconut flour, and eggs, this coffee cake is pretty filling. That’s one thing I love about paleo baking. If you’re like me and don’t eat much sugar, even in the form of honey, this cake can pass for dessert. Just remember to leave room for it!
- 1 cup walnuts, chopped
- 1 Tablespoon cinnamon
- ¼ cup coconut oil (does not have to be melted)
- 2 Tablespoons honey
- Preheat the oven to 350° F. Line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil
- Combine the topping ingredients in a bowl and set aside.
- Peel, core, and chop the apple, then set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until there are no lumps.
- In a small mixing bowl, whisk together the eggs and almond milk.
- Add the egg/milk mixture, coconut oil, honey, and vanilla to the dry ingredients. Beat with an electric mixer until well combined. (It will be fairly thick.)
- Stir in the chopped apple.
- Spread the mixture evenly in the cake pan and then sprinkle the topping over it. Bake for 35 minutes or until toothpick comes out clean.
- Cool the pan on a wire rack about 10 minutes. Invert onto a plate, remove the parchment paper, and then invert again onto a serving plate.