Gluten Free Apple Spice Coffee Cake
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Ingredients
2½ cups blanched almond flour
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
1 tsp ground cardamom
½ tsp vanilla
¼ cup coconut oil, melted
½ cup honey, liquified
3 large eggs, room temperature
½ pound gala apples (peeled, cored, and coarsely chopped)
1 TBSP lemon juice
1 TBSP cinnamon
1½ TBSP coconut oil, melted
2 TBSP honey
Coconut Glaze
ingredients
1 TBSP coconut oil, softened but not melted
½ TBSP unfiltered apple juice
1 TBSP raw honey, in its solid state
2 TBSP coconut cream (the solid fat that rises to the top of a can of coconut milk)
250 grams blanched almond flour
½ tsp (2.5 ml) baking soda
¼ (1.25 ml) tsp salt
½ tsp (2.5 ml) ground cinnamon
1 tsp (5 ml) ground cardamom
½ tsp (2.5 ml) vanilla
54 grams (60 ml) coconut oil, melted
170 grams (118 ml) honey, liquified
3 large eggs, room temperature
227 grams gala apples (peeled, cored, and coarsely chopped)
1 TBSP (15 ml) lemon juice
1 TBSP (15 ml) cinnamon
1½ TBSP (22.5 ml) coconut oil, melted
2 TBSP (30 ml) honey
Coconut Glaze
ingredients
1 TBSP (15 ml) coconut oil, softened but not melted
½ TBSP (7.5 ml) unfiltered apple juice
1 TBSP (15 ml) raw honey, in its solid state
2 TBSP (30 ml) coconut cream (the solid fat that rises to the top of a can of coconut milk)
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Instructions
- Preheat oven to 350°F (180°C).
- Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.
- Toss together the apples and lemon juice. Set aside.
- Mix the flour, baking soda, ½ tsp (2.5 ml) cinnamon, cardamom, and salt in a medium sized bowl.
- Mix the 60 ml coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.
- Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. The batter will be pretty thick.
- Mix the cinnamon swirl ingredients, 1 TBSP (15 ml) cinnamon, 1½ TBSP (22.5 ml) melted coconut oil, and 2 TBSP (30 ml) honey, in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.
- Bake for 20-25 minutes, or until toothpick comes out clean.
- Cool on a wire rack, then use a knife to loosen the sides from the pan.
- Invert the cake onto the rack and peel off the parchment paper.
- Flip the cake so it’s right-side-up, and continue cooling either on the rack or by placing in the refrigerator.
- Make the glaze
- Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.
Coconut Glaze
instructions
- Mix together all of your glaze ingredients in a blender or small food processor.
- If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.
Nutritional Info
Storage
Notes
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